Easy and delicious these roasted poblano peppers are stuffed with ground turkey and enchilada sauce for a hearty and filling dinner.
These Enchilada Stuffed Poblano Peppers are one of my husband’s favorite dinners. They are the dish you would get if you combined enchiladas and stuffed peppers. I love any type of stuffed pepper but I have to say these are definitely my favorite. Poblano peppers are super flavorful and once peeled and deseeded they are not spicy at all. The peppers are easily roasted in the oven and then stuffed with a delicious filling of ground turkey, onions, garlic, and enchilada sauce. They are then baked in more enchilada sauce and topped with fresh cilantro for an easy Whole 30, Paleo dinner that you will absolutely love. If you are not sensitive to dairy you can also top them with some shredded cheese before you pop them in the oven. Mild enough for little ones and flavorful enough for the grown-ups. These pair perfectly with my Mexican Cauliflower Rice!
Simple ingredients I use to make Enchilada Stuffed Poblano Peppers (Whole 30, Paleo)
Poblano peppers (also called Pasilla peppers)
extra-virgin olive oil
onion
garlic
ground turkey
chili powder
cumin
oregano
smoked paprika
garlic powder
enchilada sauce (Siete brand for Whole 30)
Enchilada Stuffed Poblano Peppers (Whole 30, Paleo)
Ingredients
- 6 poblano peppers (also called pasilla peppers)
- 2 tbsp extra-virgin olive oil
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 2 lbs ground turkey
- 2 tsp chili powder
- 2 tsp oregano
- 2 tsp garlic powder
- 2 tsp salt
- 1 tsp smoked paprika
- 2 15 oz. red enchilada sauce jars or cans (I use Siete brand)
Instructions
- Roast the poblano peppers by placing them on a baking sheet. Broil the peppers for 6 minutes, using tongs to flip them after 3 minutes. Remove from the oven and place the roasted peppers in gallon size ziplock bags, seal them, and let the peppers steam for 5-7 minutes.
- Place a large skillet over medium-high heat. Add oil, onions, and garlic and cook stirring often for 4-5 minutes until onions are soft. Add ground turkey, chili powder, oregano, garlic powder, salt, and smoked paprika. Mix well while breaking up the meat and continue to cook until turkey is no longer pink.
- Add 1 15 oz. jar or can of enchilada sauce and stir well. Set aside while preparing the poblano peppers. Take the peppers out of the bags and on a cutting board make a cut lengthwise into the peppers. Using a spoon remove all the seeds from inside the peppers.
- Fill the peppers with enchilada turkey meat mixture. In two baking dishes or one large baking dish pour the remainder of the enchilada sauce and nestle the stuffed peppers in. Bake uncovered for 20 minutes at 350 degrees.
