Chile Relleno, Cream Cheese &Turkey Stuffed Poblano Peppers

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 203.5
  • Total Fat: 7.4 g
  • Cholesterol: 74.3 mg
  • Sodium: 410.2 mg
  • Total Carbs: 6.1 g
  • Dietary Fiber: 0.5 g
  • Protein: 23.7 g

View full nutritional breakdown of Chile Relleno, Cream Cheese &Turkey Stuffed Poblano Peppers calories by ingredient
Report Inappropriate Recipe

Submitted by:

Number of Servings: 8


    27 ounces lean ground turkey
    4 large poblano peppers
    1 large onion (200 grams)
    1 (4 oz) cans of whole green chilies, diced
    8 oz fat free cream cheese, softened
    cumin, paprika, chili powder, garlic powder, salt to taste
    beef bouillon cube
    1/2 cup roasted tomatillo salsa (Costco)
    shredded parmesan cheese (1/4 cup)
    Mexican blend shredded cheese* (not included in nutrition information)
    Optional: a little fresh chopped cilantro


Preheat oven to broil.

Cut poblano peppers in half lengthwise and clean out seeds. Broil for about 12 minutes; skin side up. Remove from broiler and place skin side down in a casserole dish.

Lower oven temperature to 350 degrees.

Brown turkey and add diced onion, salsa, diced green chilies, and spices including beef bullion.

Let meat simmer while you combine softened cream cheese, garlic power, salt and parmesan cheese. Evenly distribute cheese mixture onto the peppers.

Pour turkey mixture on top of peppers. Sprinkle with shredded mexican cheese.

Bake for 20-25 minutes at 350 degrees

Serving Size: 8

Number of Servings: 8

Recipe submitted by SparkPeople user SHATAN1.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.