Ingredients:

  • 8 medium to large Poblano Peppers
  • 2 tbsp Neutral Oil (e.g., grapeseed or light olive oil)
  • 1 tsp Salt (for seasoning peppers)
  • 2 tbsp Olive Oil (divided)
  • 1/2 cup Yellow Onion, finely chopped
  • 2 cloves Garlic, minced
  • 2 tbsp Mild Chili Powder (Ancho or New Mexico preferred)
  • 1 tsp Ground Cumin
  • 1 tbsp All-Purpose Flour (for thickening sauce)
  • 1 cup Low-Sodium Chicken Stock
  • 1/2 cup Tomato Passata or Crushed Tomatoes
  • 1/2 tsp Dried Oregano
  • 1 lb Lean Ground Turkey (93% preferred)
  • 1/2 cup Canned Black Beans, rinsed and drained
  • 1/2 cup Frozen Sweet Corn, thawed
  • 1/4 cup Fresh Cilantro, chopped (divided)
  • 1/2 tsp Smoked Paprika
  • 1 1/2 cups Monterey Jack or Cheddar Cheese, shredded (divided)
  • 2 tbsp Cotija Cheese, crumbled (optional, for garnish)
  • Sour Cream or Greek Yoghurt, for serving
  • Salt and Black Pepper, to taste

Instructions:

  1. Roast the Peppers: Preheat oven broiler (grill) to high. Place poblanos on a sheet pan. Broil, turning every 3-5 minutes, until the skin is completely blackened and blistered on all sides.
  2. Steam and Peel: Immediately transfer the hot peppers to a large paper bag or sealed bowl. Allow them to steam for 10–15 minutes. Gently peel the charred skin off the peppers.
  3. Prep the Cavity: Make a single, neat slice down the length of each pepper, stopping just short of the top and bottom. Carefully scoop out the seeds and membranes, preserving the pepper’s boat-like shape. Set aside.
  4. Make the Enchilada Sauce: Heat 1 tbsp oil in a saucepan. Sauté onion until soft (about 5 minutes). Add garlic, chili powder, cumin, and oregano; cook for 1 minute until fragrant. Stir in flour, then whisk in stock and tomato passata. Bring to a simmer, reduce heat, and cook until thickened (about 5 minutes). Season generously.
  5. Cook the Turkey Filling: Heat 1 tbsp oil in a separate skillet. Brown the ground turkey, breaking it up as it cooks. Drain any excess fat.
  6. Combine Filling: Stir the black beans, corn, smoked paprika, and half of the chopped cilantro into the turkey. Remove from heat and stir in 1 cup of the shredded Monterey Jack/Cheddar cheese. Season well with salt and pepper.
  7. Preheat Oven & Sauce Dish: Lower the oven temperature to 375°F (190°C). Pour about 1/3 of the enchilada sauce into the bottom of the prepared 9x13 inch baking dish.
  8. Stuff the Rellenos: Carefully spoon the turkey filling into the cavity of each prepared poblano pepper. Do not overstuff.
  9. Arrange and Sauce: Arrange the stuffed peppers in the baking dish. Pour the remaining enchilada sauce evenly over the peppers.
  10. Top and Bake: Sprinkle the remaining 1/2 cup of cheese over the top. Bake for 20–25 minutes, or until the sauce is bubbling and the cheese is melted and golden brown.
  11. Garnish and Serve: Let rest for 5 minutes. Garnish with crumbled Cotija cheese and fresh cilantro. Serve immediately with a dollop of sour cream or Greek yoghurt.