Turkey Enchilada Poblano Peppers


In this healthy take on a turkey enchilada recipe, we stuff everything into a roasted poblano pepper shell rather than tortillas to pack an extra serving of veggies into this meal. If you can't find poblano peppers, you can substitute green bell peppers instead.

Prep Time:
50 mins
Additional Time:
25 mins
Total Time:
1 hrs 15 mins
6 servings


Enchilada Sauce

  • 1 tablespoon olive oil

  • 2 cloves garlic, minced

  • 1 (15 ounce) can no-salt-added tomato sauce

  • ½ cup low-sodium chicken broth

  • 2 teaspoons chopped chipotle in adobo sauce, plus 1 teaspoon adobo sauce

  • 2 teaspoons chili powder

  • ½ teaspoon ground cumin

  • teaspoon salt

Stuffed Poblanos

  • 6 large poblano peppers

  • 1 tablespoon extra-virgin olive oil

  • 1 pound lean ground turkey

  • 1 small onion, diced (1/2 cup)

  • 2 cloves garlic, minced

  • 1 medium tomato, chopped (1 cup)

  • ¼ cup water

  • 3 tablespoons chopped fresh cilantro

  • 1 teaspoon cumin

  • ½ teaspoon dried oregano

  • ¼ teaspoon salt

  • 4 (6 inch) corn tortillas, torn into bite-size pieces

  • ¾ cup shredded Cheddar cheese

  • 1 avocado, diced

  • 6 tablespoons sour cream (Optional)


  1. Preheat oven to 400 degrees F. Line a large rimmed baking sheet with foil or parchment paper.

  2. To prepare sauce: Heat oil in a medium saucepan over medium heat. Add garlic; cook until fragrant, about 30 seconds. Add tomato sauce, broth, chipotle, adobo sauce, chili powder, 1/2 tsp. cumin, and 1/8 tsp. salt. Bring to a boil. Reduce heat to low and simmer for 15 minutes.

  3. Meanwhile, prepare stuffed poblanos: Cut each poblano in half lengthwise and remove core and seeds. Place the poblanos on the prepared baking sheet. Roast until almost tender, 13 to 15 minutes.

  4. Meanwhile, heat oil in a large skillet over medium heat. Add turkey and onion; cook, breaking the turkey up into smaller pieces, until the turkey is no longer pink and the onion is translucent, 5 to 8 minutes. Add garlic and tomato; cook, stirring, for 1 minute. Add the enchilada sauce, water, cilantro, cumin, oregano, and salt; cover and simmer for 10 minutes. Remove from heat and stir in tortilla pieces.

  5. Divide the turkey mixture among the poblano halves, spooning about 1/3 cup into each one. Top each poblano half with 1 Tbsp. cheese. Bake until golden brown and heated through, 15 to 20 minutes.

  6. To serve, top each stuffed poblano half with about 1/2 Tbsp. avocado and garnish with 1/2 Tbsp. sour cream, if desired.

Nutrition Facts (per serving)

345 Calories
20g Fat
23g Carbs
22g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 345
% Daily Value *
Total Carbohydrate 23g 8%
Dietary Fiber 6g 23%
Total Sugars 7g
Protein 22g 43%
Total Fat 20g 26%
Saturated Fat 4g 21%
Cholesterol 57mg 19%
Vitamin A 1385IU 28%
Vitamin C 72mg 80%
Folate 47mcg 12%
Sodium 350mg 15%
Calcium 131mg 10%
Iron 3mg 16%
Magnesium 27mg 7%
Potassium 417mg 9%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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