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These Spiced Turkey and Dubliner Stuffed Poblano Peppers are high in protein, loaded with flavour and perfect for making ahead of time. The peppers get filled to the brim with a delicious combination of seasoned ground turkey and Kerrygold Dubliner Cheese before slowly roasting in a quick-and-easy homemade salsa for even more flavour with every bite. Serve them with some arroz rojo or your favourite side dish.
Ingredients You Need for the Stuffed Poblano Peppers
- Poblano Peppers: Poblanos are the perfect vessel here because they are long and deep enough to pack with the spiced turkey and Dubliner. For best results, lay the peppers down on a board and see which side lays the most flat. This will be the bottom side as they roast. Then, use a sharp knife to cut the opposite side of the pepper, just off-centre, creating a boat-shaped cavity. Reserve the trimmed pieces of poblano peppers and add them to your homemade salsa.
- Ground Turkey: I’m not even the biggest fan of ground turkey but it tastes amazing in this dish. It’s high in protein, low in fat, soaks up all of the seasonings, stays juicy as it cooks, and pairs perfectly with the poblano peppers and Dubliner cheese. For a richer finished product, you can substitute ground beef, chicken, pork, lamb or even game meat.
- Onion: I like to sauté some onion along with the ground turkey. It adds some sweetness and juiciness to the stuffed poblano peppers.
- Garlic: As always, measure this ingredient with your heart and don’t let anyone tell you there’s such a thing as too much.
- Seasonings: The list may seem a little long but you probably already have most of the seasonings in your pantry. You can also substitute your favourite taco or fajita seasoning mix to make your life a bit easier.
- Chicken Broth: Once the turkey and seasonings are done browning, I like to deglaze the pan with chicken broth to lift up all of the delicious brown bits. The broth also adds flavour and moisture to the turkey so it doesn’t dry out as it roasts in the poblano peppers.
- Kerrygold Dubliner: The secret here is to first cut the Dubliner into small sticks so that you can easily stuff them into the poblano peppers. Grate the remaining block of cheese and use it to top the peppers before roasting. That way you get a delicious taste of Dubliner in every bite.
Ingredients You Need for the Homemade Salsa
- Tomatoes: I like to use vine-ripened tomatoes here because they tend to have a pronounced tomato flavour and aroma.
- Onion: Half of a white onion is plenty here.
- Garlic: You already know what I’m gonna say.
- Poblano Pepper: Reserve the pieces of trimmed poblano peppers and add them to the food processor along with the other salsa ingredients. You’ll reduce waste and add a delicious flavour to the salsa.
- Chipotles in Adobo: Adding one or two chipotles in adobo will completely transform your salsa. They’re smoky, spicy, flavourful, aromatic and an amazing addition if you are OK with some heat. If you prefer things on the mild side, you can omit the chipotles or substitute deseeded jalapeños. The flavour profile will be different but still delicious.
- Cilantro: A handful of fresh cilantro will bring the salsa to life. If you are not a fan, omit it.
- Lime Juice: For best results, use freshly-squeezed lime juice. It adds a flavour and aroma that you can’t get from bottled stuff.
What is Dubliner Cheese?
Dubliner cheese is an Irish, cow’s milk cheese that combines characteristics of a cheddar, Swiss, and Parmesan cheese. It has a slightly nutty, sweet, and sharp flavour, with some crystalline texture due to aging. Kerrygold Dubliner is typically aged for about 12 months to help develop its rich, tangy, and robust flavour profile. It’s a versatile cheese that can be enjoyed on its own, used in cooking, or as part of a charcuterie board with wine and beer pairings.
More Ways To Enjoy Dubliner
- Cheesy Broccoli Stuffed Chicken Breasts with Calabrian Chili Sauce
- Loaded Potato Soup
- Bacon, Leek and Asparagus Quiche with Sweet Potato Crust
- Shepherd’s Pie Stuffed Baked Potatoes
This recipe was created in partnership with Kerrygold. All opinions expressed here are the author’s alone.
Spiced Turkey and Dubliner Stuffed Poblano Peppers
These Spiced Turkey and Dubliner Stuffed Poblano Peppers are high in protein, loaded with flavour and perfect for making ahead of time
Ingredients
For the Stuffed Poblano Peppers
- 3 poblano peppers
- 2 tablespoons avocado oil
- 1 yellow onion, diced
- Kosher salt, to taste
- 1 pound ground turkey
- 3 cloves garlic, finely chopped
- ½ teaspoon chili powder
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dry oregano
- 2 cups chicken broth
- Freshly-cracked black pepper, to taste
- 200 g Kerrygold Dubliner Cheese
- Arroz rojo, for serving
For the Salsa:
- 2 tomatoes, cut into quarters
- ½ yellow onion, cut into large chunks
- 1 clove garlic
- Reserved poblano pepper pieces
- ¼ cup fresh cilantro
- 2 chipotle peppers packed in adobo
- ¼ teaspoon kosher salt
- Juice of 1 lime, substitute juice of ½ lemon
Instructions
For the Stuffed Poblano Peppers:
- Using a sharp knife, slice the poblano peppers just off center, lengthwise, leaving a boat-shaped cavity. Reserve the trimmed pieces of pepper for the salsa and set aside. Slice off the seed pod just below the stem of the pepper, leaving the tops intact. Transfer the poblano peppers to a tray and set aside.
- Cut the Kerrygold Dubliner cheese into three 1-inch thick sticks and coarsely grate the rest. Set aside.
- Preheat a large frying pan over medium heat. Add the avocado oil and heat until shimmering. Add the onion, season with a pinch of salt and cook, stirring, until soft and translucent, around 5 minutes. Add the turkey and cook, crumbling it with a wooden spoon, until browned and most of the liquid has evaporated, around 7 minutes. Add the garlic, chili powder, coriander, cumin, paprika, garlic powder, onion powder, and oregano and cook, stirring, until the spices are fragrant, around 2 minutes. Add the chicken stock and cook, lifting any brown bits off the bottom of the pan, until the liquid has reduced by around ¾ in volume, around 5 minutes. Taste for seasoning and adjust with salt and pepper as desired.
- Using a spoon, carefully fill each of the poblano peppers halfway with the spiced turkey. Place a stick of Dubliner cheese in the middle of each pepper and cover the rest of the way with the spiced turkey. Set the peppers aside while you prepare the salsa.
For the Salsa:
- Preheat the oven to 400F.
- In a food processor, combine the tomato, onion, garlic, reserved pieces of poblano pepper, cilantro, chipotle peppers, salt and lime juice. Purée until a smooth salsa forms, taste for seasoning and adjust with salt and lime juice as desired.
- Transfer the salsa to an oven-safe frying pan and place it over medium-low heat. Cook the salsa, stirring regularly, until the liquid has reduced in volume by ¼. Carefully place the stuffed poblano peppers in the salsa and top each one with some of the grated Dubliner cheese. Cover the pan with a lid or loosely tent it with foil and transfer it to the oven. Bake the peppers until the outer skins have softened and the cheese has melted, around 25 minutes. Remove the lid or foil and cook another 4 to 5 minutes or until the cheese is slightly golden.
- Serve the stuffed poblano peppers with a side of rice and garnish with some fresh cilantro.
Video
Nutrition
Calories: 461kcal, Carbohydrates: 16g, Protein: 41g, Fat: 27g, Saturated Fat: 11g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 0.02g, Cholesterol: 115mg, Sodium: 980mg, Potassium: 802mg, Fiber: 4g, Sugar: 7g, Vitamin A: 1648IU, Vitamin C: 85mg, Calcium: 403mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe? Leave a comment below!
About the Author
Hi, i’m Ronny! In 2013, after a lifetime of struggling with my weight and body issues, I rehabilitated my relationship with food, lost over 40 pounds and completely changed my life.
The chiles rellenos were super delicious. My family really liked them
I followed the recipe but I think 2 c of chicken broth is too much. Perhaps one cup its the correct amount. After I added the 2 cups of chicken broth to the cooked turkey. It was too watery. I had to wait longer than 7 minutes for the chicken broth to reduce considerably.
Besides that everything was fine.
Thank you
This was delicious! My poblanos were smaller, but it worked out fine anyway. We will definitely be making this again! I realized too late that I accidentally skipped the chicken broth addition. I’m not sure what this would add, but can share that it was still delicious without. Thank you for creating and sharing this recipe!