Authentic Mexican Turkey-Stuffed Chile Relleno To Uplevel Your Hosting Game

Sponsored by JENNIE-O®


Credits: JENNIE-O®

In Mexico, they say “food without ‘chile’ isn’t food”. And it’s quite true! Hence, the dish we are presenting today, the chile relleno (a.k.a. stuffed pepper), is the king of Mexican home-cooked meals. It’s a classic that evokes memories of grandma’s succulent dishes, those at the front and center of every Sunday family gathering, or at your local “fondita” in Mexico, especially in Puebla, which, of course, has its own type of pepper: the poblano.

The poblano pepper is, in fact, mostly used for this dish due to some of its perfect qualities for hosting a good filling: it’s wide, fleshy, and not as spicy as others. However, if you’re a fan of Mexican cuisine and currently not in a place where you can easily access them, you can also look for some similar green and large peppers like Anaheim or bell peppers.

There are a thousand ways to stuff peppers: you can use anything from picadillo to various vegetables and cheeses, but today, get ready for a delicious and nutritious option with the ever-favorite JENNIE-O® Lean Ground Turkey! It’s a first-rate choice for adding protein to everyday dishes, bringing a perfect blend of satisfying taste and wholesome goodness. The sweet and savory combination in this recipe is sure to leave you wanting more. 

Tip before you start: to prevent the peppers from opening stuffed, you can pierce them with wooden sticks. Just be sure to remove them before you dive in!

With this recipe, you’ll find yourself transported to the warm sun of Mexico and that unmatched nostalgic feeling of sharing food with family and friends.

Preparation Time: 20 minutes

Cooking Time: 30 minutes

Total Time: 50 minutes

Servings: 4

Calories: 250 kcal


-5 poblano peppers

-16 oz. JENNIE-O® Lean Ground Turkey 

-⅔ cup carrots, diced small

-⅓ cup white onion, julienne-cut

-2 cloves garlic, finely chopped

-40 ml sunflower oil

-200 ml tomato puree


For the sauce

-3 red tomatoes

-2 cups chicken broth

-2 garlic cloves

-1/2 small white onion or 1/3 large onion

-2 sprigs of fresh parsley

-A touch of oregano (optional)

-Salt to taste

-Ground black pepper to taste


1- Roast the red tomatoes on a griddle or pan. Roast on all sides. Peel the garlic cloves and roast them, just like our piece of onion.

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2- Using a sharp knife, make a lateral cut from the head to the bottom of each pepper. Very carefully, use the knife to remove the seeds and the white vein from inside each pepper.

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3- Next, we’ll also roast the poblano peppers. Roast them over a hot griddle or even directly over the flame. The skin might blister or blacken in some parts. Don’t worry, this is exactly what we’re trying to achieve.

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4- Let the roasted peppers rest for about five minutes, inside a sealed plastic bag, to “sweat”. Then, carefully remove the skin. The previous process will make this step easier. Hack: You can rinse them under a stream of warm water to remove the last bits of skin.

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5- In a hot skillet, pour the sunflower oil and sauté the diced onions, garlic, and carrots. Once done, add JENNIE-O® Lean Ground Turkey. Season with salt and pepper to taste. When it’s cooked, add the tomato puree and mix all the ingredients. Finely chop some cilantro leaves and add them to the mixture.

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6- Stuff the peppers with the JENNIE-O® Lean Ground Turkey picadillo.

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7- For the sauce, in a blender, process the roasted tomatoes with skin on, the garlic, onion, washed parsley leaves, chicken broth, and a touch of salt, pepper, and oregano.

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8- Once the broth is smooth, transfer it to a pot and keep it on low heat. It’s advisable to taste it to check and adjust the seasoning, if necessary.

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9- Serve them on a plate, drizzled with some sauce. If wooden sticks were used to close them, remove them before serving.

Some Tips for Making Suffed Poblano Peppers:

  • For a completely homemade recipe, instead of using dehydrated chicken broth, you can prepare your own with our chicken broth recipe.
  • Compliment the stuffed peppers with red rice and refried beans.
  • You can add fried plantain to the JENNIE-O® Lean Ground Turkey filling. This will give it a very welcome sweet and sour touch, creating an interesting contrast with the slightly spicy flavor of the chile.
  • You can also sprinkle grated cheese on top before serving or crumble fresh cheese.

The Mexican stuffed pepper is a dish that easily captivates with its blend of flavors, textures, and tradition. Each bite is a tribute to authentic Mexican cuisine. Moreover, the preparation of this recipe is as simple as it is adaptable to your likes and budget, which makes it even more appealing when choosing to enjoy it with friends and family on any occasion.

Note: For optimal food safety, ensure that the JENNIE-O® Lean Ground Turkey used in this recipe reaches an internal temperature of 165°F (74°C) when fully cooked. We recommend using a food thermometer to accurately measure the temperature.

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