Stuffed poblano peppers combine charred poblano halves with a seasoned mixture of Italian turkey sausage, ground beef, and Spanish rice, then broiled under cheese until melted. The skin-blistering technique creates tender pepper flesh that contrasts with the savory filling and enchilada sauce.
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Preheat broiler.
In a large skillet, cook turkey and beef over medium heat until no longer pink, 5-7 minutes, breaking into crumbles; drain.
Prepare rice according to package directions. Add rice to meat mixture.
Cut peppers lengthwise in half; remove seeds. Place on a foil-lined 15x10x1-in. baking pan, cut side down.
Broil 4 in. from heat until skins blister, about 5 minutes. With tongs, turn peppers.
Fill with turkey mixture; top with enchilada sauce and sprinkle with cheese.
Broil until cheese is melted, 1-2 minutes longer. If desired, top with cilantro.
Refrigerate leftovers in an airtight container up to 3 days. Reheat gently in a 300°F oven or microwave; do not broil again as the peppers may toughen.
broiler · large skillet · foil-lined 15x10x1-inch baking pan · tongs
No. The recipe broils the peppers skin-side up to blister the skins, but they remain on the pepper and soften during cooking. You do not peel them off.
Yes. Prepare the filling, stuff the peppers, and refrigerate up to 24 hours before broiling. Add 1–2 minutes to the final broil time if starting from cold.
Use Italian pork sausage, chicken sausage, or replace with an equal amount of ground turkey mixed with Italian seasoning and fennel seed for flavor.
Yes. Bake uncovered at 375°F for 12–15 minutes until the cheese melts and the peppers are heated through, though you will not achieve the charred skin finish.
The skins should blister and char lightly (about 5 minutes on the first broil), and the cheese should be melted and lightly browned on the final 1–2 minute broil.
