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Ground Turkey Stuffed Poblano Peppers

Delicious ground turkey cooked in a skillet on the grill combined with black beans and mexican corn stuffed into grilled poblano peppers and topped with cotija cheese and fresh tomatoes. It’s the perfect, easy summer dinner for the family!

  • 4 Servings
  • 5 mins Prep Time
  • 20 mins Total Time


  • 1 lb Shady Brook Farms ground turkey
  • 1 tsp salt
  • ½ tsp pepper
  • ¼ tsp red pepper flakes
  • ½ tbsp garlic powder
  • ½ tbsp paprika
  • 4 Poblano peppers
  • 1 tbsp olive oil
  • 1 can black beans, drained and rinsed
  • 1 can Mexi-corn, drained
  • 1 cup shredded cheddar cheese
  • ¼ cup Cotija cheese
  • ½ cup cherry tomatoes, sliced in half
  • Step 1

    Heat a cast iron skillet on the grill to medium high heat.
  • Step 2

    In a small mixing bowl combine the salt, pepper, red pepper flakes, garlic powder, and paprika.
  • Step 3

    When the skillet is heated, add the ground turkey and brown for 5 minutes until it’s mostly cooked through.
  • Step 4

    Add the spices to the ground turkey and stir to combine.
  • Step 5

    Then add the black beans, Mexi-corn, and cheddar cheese to the ground turkey and stir. Cook for another 5 minutes until the turkey is fully cooked then set aside on the grill.
  • Step 6

    Slice the poblano peppers in half and scoop out the seeds.
  • Step 7

    Brush each side of the peppers with olive oil and place on the grill.
  • Step 8

    Grill for 2-4 minutes on each side until slightly charred.
  • Step 9

    To serve, plate the peppers and top with the ground turkey mixture. Top with cotija cheese and cherry tomatoes.

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