Turkey Chiles Rellenos

serves 4

This is another great Hello Fresh recipe. I’d never had Chiles Rellenos before, and this was absolutely delicious. I had to fiddle with quantities a bit but I was happy with how this turned out, but please leave comments if you improvise and change things up; I’d love the feedback and suggestions!


  • olive oil
  • Kosher salt and freshly ground black pepper
  • 2 cups veggie stock ← I use Better Than Bouillon® Seasoned Vegetable Base to make the stock
    • pour out ½ cup of the stock into a separate cup or bowl
  • 4 poblano peppers, halved and cores removed ← make sure to slice them so that they make the widest “boat” for holding all the stuffing, see my ‘mistake’ pepper in pic above, lower left
  • 1 cup jasmine rice
  • 1 yellow onion, diced
  • 2 jalapeños, remove ribs and seeds, finely chopped
  • southwest spice blend, below is the quantity I used for this recipe
    • 2 TBL garlic powder
    • 1 TBL cumin
    • 1 TBL chili powder
  • 1½ lbs ground turkey ← okay to use more if it comes in 1lb packages
  • 1 28oz can crushed tomatoes
  • 1 tsp chipotle powder
  • 1 cup Monterey jack cheese, shredded


  • Roast the poblanos
    • Adjust rack to middle position and preheat oven to 425
    • Place poblanos on baking sheet, rub with a drizzle of olive oil and season with salt and pepper
    • Roast for about 20 minutes
  • Cook rice
    • bring 1½ cups veggie stock to boil in a small pot
    • once stock boils, add 1 cup rice to pot
    • cover, lower heat, and reduce to a gentle simmer
    • once rice is done, add to pan with filling
  • Make filling
    • TIP: use an oven proof pan for this if you have one (see Stuff poblanos instructions)
    • heat a drizzle of olive oil in a large pan over medium heat
    • Add onion and jalapeño (to taste)
    • Cook, tossing, until soft, 4-to-5 minutes
    • Add ½ of the southwest spice and the turkey, breaking up meat
    • Cook, tossing, until no longer pink, 4-to-5 minutes
    • Season with salt and pepper
    • Remove from heat
  • Make sauce
    • In a small pot, stir together the crushed tomatoes, ⅓ cup of veggie stock, remaining Southwest spice, and as much chipotle powder as you like (start with a pinch and add more from there)
    • Season with salt and pepper
    • Place over medium-low heat and bring to a gentle simmer
  • Stuff poblanos
    • Once rice is done cooking, add to pan with filling
    • Toss to combine
    • Season with salt and pepper, and taste to see if you want to add more chipotle powder
    • If your pan is not ovenproof, transfer mixture to a small baking dish at this point
    • Stuff poblanos with as much filling as will fit
    • Place in same pan, nestling in remaining unused filling
  • Finish and serve
    • drizzle the sauce over stuffed poblanos
    • Sprinkle with cheese
    • Bake in over until cheese melts, 2-to-3 minutes
    • Divide stuffed poblanos and filling from pan between plates and serve

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