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Turkey & Black Bean Poblano Peppers

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Prep Time: 30 minutes

Cook Time: 20 minutes


  • ¼ cup (50 mL) chopped red onion
  • no-stick cooking spray
  • 2 tsp. (10 mL) canola oil
  • 1 lb. (500 g) lean ground turkey
  • 1 tsp. (5 mL) ground coriander seed
  • 1 tsp. (5 mL) ground cumin
  • ½ 15 oz. (400 mL) can black beans, rinsed and drained
  • ½ 14.5 oz (400 mL) can “no added salt” petite diced tomatoes
  • 2 green onions, thinly sliced
  • 4 medium-large poblano peppers
  • ½ cup (125 mL) shredded reduced fat Mexican-style cheese
  • ½ cup (125 mL) salsa
  • 4 Tbsp. (60 mL) light sour cream


  1. Spray 9×9 inch glass or ceramic baking dish with no-stick cooking spray. Preheat oven to 350°F (180°C).
  2. In large skillet, cook onion and oil over medium high heat 3–4 minutes or until tender, stirring occasionally.
  3. Add turkey, coriander and cumin, and cook 5–7 minutes or until browned, breaking up turkey while cooking.
  4. Stir in beans (rinsed and drained) and tomatoes with juice, and cook over medium heat 5–7 minutes or until slightly thickened, stirring occasionally.
  5. Stir in half the green onions. Lower heat to simmer.
  6. With a small, sharp knife, leaving stem-end intact, cut lengthwise slit along one side of each pepper; remove seeds and membranes being careful not to tear peppers.
  7. Evenly stuff peppers with about ¾ cup (175 mL) turkey mixture; place peppers in single layer in prepared dish.
  8. Top each pepper with 2 Tbsp. (30 mL) cheese. Bake 20–25 minutes or until cheese melts and is lightly browned.
  9. To serve, top each pepper with 2 Tbsp. (30 mL) salsa and 1 Tbsp. (15 mL) light sour cream; sprinkle with remaining green onions.

Download this recipe and others as part of the Sunday Dinner Pledge Fall/Winter Meal Plan Week 3 PDF (1.0Mb)

Last revised: May 5, 2015

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