Stuffed Poblano Chile Peppers

  2 reviews
  • 30|min prep time
  • 1|hr|10|min total time
  • 9 ingredients
  • 6 servings

Nonstick cooking spray
poblano chiles
lb. lean ground turkey
(1-oz.) pkg. Old El Paso™ Taco Seasoning Mix
(15-oz.) can Progresso™ Black Beans, drained, rinsed
(11-oz.) can Green Giant™ SteamCrisp® Mexicorn® Whole Kernel Corn, Red and Green Peppers, drained
oz. (2 cups) shredded light Mexican cheese blend
(14.5-oz.) can stewed tomatoes, undrained, chopped
(4.5-oz.) can Old El Paso™ Chopped Green Chiles


  1. 1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. Cut opening in one side of each chile. Carefully remove seeds and membranes, leaving top stem intact; rinse and drain well.
  2. 2 Spray large skillet with nonstick cooking spray. Add ground turkey; cook over medium-high heat for 7 minutes or until no longer pink and thoroughly cooked, stirring frequently. Add taco seasoning mix; mix well. Add beans, corn and 1 cup of the cheese; mix well. With small spoon, stuff chiles with turkey mixture. Place in sprayed baking dish. Lightly spray tops of chiles with cooking spray.
  3. 3 In small bowl, combine tomatoes and green chiles; mix well. Pour over stuffed chiles in baking dish.
  4. 4 Bake at 350°F. for 30 to 40 minutes or until chiles are tender. Sprinkle with remaining 1 cup cheese. Bake an additional 3 minutes or until cheese is melted.




Nutrition Information

Recipe Step Photos

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