Stuffed Poblano Peppers

Poblano peppers are typically used in southwestern style cooking, but you really can’t go wrong with stuffing these delicious mild flavored peppers.


Stuffed Poblano Peppers


3 peppers

1 cup cooked brown rice ( I used a pearl rice)

1 onion

2-3 cloves garlic

1 cup mushrooms

1 tomato

1 Tbsp. cumin seed

Salt and Pepper


First: I started my rice, you will only use about 1/2 a cup cooked for this recipe

Second: Sautee onion and garlic in a cast iron skillet or stainless steel sautee pan



Third: I shelled and blanched my poblano peppers, and then cut in half.

To blanch a peppers simply place it in boiling water for 3 minutes and then pull out and cool in cold water or an ice bath

Fourth: Add turkey mixture and rice together, top with 1 diced tomato (you can use the leftovers as a meal, just add a veggie for a side)

If you haven’t heard of pearl rice, try going to a market where bulk food is sold like Lakewinds Organic Food Co Op, Whole Foods, or Winco.  These are all great because you can read nutrition information about each product, where it comes from and usually if there is cross contamination with other ingredients.

Also check out the magazine Nibble…there is an excellent A-Z Guide on rice




One Response to “Stuffed Poblano Peppers”

  1. 10 Tips on Preppring Food for the Week | Gluten Free Blog:

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