These are roasted poblano peppers stuffed with a ground turkey and fresh chorizo filling that also includes diced sweet potato, Colby Jack cheese, and roasted pumpkin seeds. The chorizo does the heavy flavor lifting so you don’t need a long ingredient list of spices, and the poblanos hold their shape well enough that this is a genuinely forgiving dish for a first attempt at stuffed peppers.
Shopping notes
- Fresh (loose) pork chorizo: Look for it in the refrigerated meat case, not the dried cured sausage section. It should be raw and crumbly, similar in texture to ground pork. Mexican-style chorizo is what you want here — it’s heavily spiced and meant to be cooked through.
- Poblano peppers: Pick ones that are wide and relatively flat on one side so they sit steady in the pan. Avoid any with soft spots. If your store doesn’t carry them, Anaheim peppers work as a substitute — they’re milder and a little thinner-walled but will still hold the filling.
- Pepitas (roasted pumpkin seeds): These are usually in the bulk bins, the snack aisle, or near the Latin foods section. Buy them already roasted and salted to save a step. If you can’t find them, skip them — the filling is complete without them.
- Colby Jack: Any semi-soft melting cheese works. Monterey Jack, mild cheddar, or Pepper Jack are all fine swaps.
The short version of why this works
Two things actually matter here. First, roasting and peeling the poblanos before stuffing them — this removes the tough, bitter skin and softens the pepper wall so it doesn’t fight the filling when you eat it. Char them under the broiler until the skin is mostly black, then seal them in a bowl covered with a plate for about 10 minutes; the steam loosens the skin and it peels off easily. Second, cooking the chorizo fully before mixing in the turkey. Chorizo releases a lot of seasoned fat as it browns, and that fat coats and flavors everything else in the pan — the onion, garlic, sweet potato, and turkey all absorb it. If you add the turkey too early, it steams instead of browning and you lose that fond on the bottom of the pan. Let the chorizo go first, then add the turkey and cook it to 165°F (74°C) all the way through with no pink remaining.
If something goes sideways
- The pepper skin won’t peel cleanly: It wasn’t steamed long enough. Put the peppers back in the covered bowl for another 5 minutes. Don’t rinse them under water to remove the skin — it washes away flavor.
- The filling is watery: The sweet potato likely released moisture, or the pan was too crowded. Spread the filling and let it cook uncovered on medium-high for a few extra minutes to drive off the liquid before stuffing.
- The pepper splits or tears when you cut the slit: Make the cut slowly with a sharp knife and don’t force the pepper open wider than it wants to go. A small tear at the top won’t ruin anything — the filling will still stay in during baking.
- The cheese browns too fast in the oven: Tent the peppers loosely with foil for the first half of baking, then remove it for the last few minutes to let the cheese bubble without burning.
- The filling tastes flat: Chorizo brands vary a lot in salt and spice levels. Taste the filling before stuffing and add a pinch of salt or an extra half-teaspoon of cumin if it needs it.
Make-ahead notes
The filling can be made up to two days ahead and stored in an airtight container in the fridge — it actually tastes better the next day once the spices settle. The poblanos can be roasted and peeled a day ahead and kept refrigerated in a covered container. Once fully assembled and baked, stuffed peppers keep in the fridge for up to three days; reheat them covered in a 350°F oven for about 15 minutes until the center hits 165°F again. They freeze reasonably well for up to two months — freeze them individually on a tray first, then transfer to a bag. Reheat from frozen at 375°F covered for 30–35 minutes. Skip the pepitas until serving if you’re freezing, since they go soft.
Delightful Turkey-Chorizo Stuffed Poblanos
Ingredients
8 medium poblano pepper - rinsed and patted dry
- 1 pound pork chorizo - loose
2 teaspoons cumin
- ⅓ cup pumpkin seeds - hulled and roasted
Instructions
- Roast poblanos; this can be done over an open flame, gas stove top, under the broiler, or on a grill.
- For the gas stovetop, put peppers on the grate right above the flame and turn up the flame as required.
- Place the rack 2 inches from the flame for the broiler and turn peppers as needed.
- For the grill, turn the peppers as needed.
- The peppers may pop a bit as their skin blisters, and the skin must blacken, so it comes off easily.
- When peppers are charred all over, place them in a paper bag, close it so they can steam, and set aside.
- Meanwhile, melt coconut oil in a skillet over medium-high heat.
- Add onion and sweet potato.
- When the onion is translucent, about 4 to 5 minutes, add chorizo, breaking it up into small chunks with a wooden spoon.
- Add minced garlic, cumin, and garlic powder, stirring until fragrant, about 2 minutes.
- Add turkey and broth, cooking until broth is absorbed, about 5 to 6 minutes.
- Stir in cheese, cilantro, and pumpkin seeds, then adjust seasoning to taste with salt and pepper.
- Remove from heat and set aside.
- Preheat oven to 350 degrees Fahrenheit. Meanwhile, peel poblano peppers.
- Remove from bag and using a small knife, brush the skins off into the trash, keeping the tops/stems on.
- When they’re all peeled, make a slit in each from top to bottom and carefully remove all the seeds.
- Using a spoon and your hands (filling should be cool enough), stuff the peppers as full as possible, and then some.
- Place the peppers in a baking dish, being careful not to crowd them too much.
- Put in the oven and set the timer for 25 minutes.
- Remove from pan and serve. Enjoy!
Nutrition
FAQ
How do I know when the ground turkey is fully cooked?
It’s done when it reaches 165°F (74°C) on an instant-read thermometer and there is no pink anywhere in the meat. Ground poultry can look slightly gray-brown before it’s safe, so a thermometer is the only reliable check — don’t go by color alone.
Can I use ground turkey only and skip the chorizo?
Yes, but the filling will be noticeably milder and less fatty, which means it can dry out faster. If you go all turkey, add a tablespoon of olive oil to the pan and increase the cumin and chili powder to compensate for the missing chorizo spice.
Do I have to peel the poblanos, or can I skip that step?
Peeling is worth doing. The skin turns tough and papery after roasting and doesn’t soften further in the oven, so leaving it on gives you a chewy, slightly bitter layer around every bite. The peeling process is easier than it sounds once the peppers have steamed.
My sweet potato pieces are still hard after the filling is cooked. What happened?
They were cut too large or not cooked long enough. Dice them small — about half an inch — and make sure they go into the pan early enough to soften before the filling is done. If they’re still firm, add a splash of water to the pan, cover it, and steam for a couple of minutes.
Can I make this without cheese?
Yes, the filling holds together fine without it. The cheese mainly adds creaminess and helps seal the top of the pepper during baking, so without it the filling will look a little more open and rustic — which is fine.
How spicy are these, and can I make them milder?
Poblanos are mild — most people who avoid spicy food handle them fine. The chorizo adds more heat than the pepper does. For a milder result, look for a mild or sweet chorizo, or replace half the chorizo with plain ground pork.
Try these next
- Spicy Beef Stuffed Peppers
- Golden Turkey Empanadas
- Peruvian Cilantro Pork Stew
- Hearty Beef Cauliflower Bake
