Mediterranean Stuffed Poblano Peppers

These Mediterranean Fusion Stuffed Poblano Peppers are what happens when comfort food takes a sunny vacation. Smoky poblano peppers are filled with savory ground turkey, briny olive tapenade, sweet onions, and rich roasted tomatoes bathed in olive oil—then finished with melty cheese for that just-right indulgence.
They’re hearty but not heavy, packed with flavor, and feel a little special without being fussy. Perfect for a weeknight dinner that still deserves a glass of wine.

Why You’ll Love This Recipe

• High flavor, simple ingredients
• Mediterranean-inspired but familiar
• Naturally gluten-free
• Great for meal prep or entertaining

just a handful of fresh ingredients

Make It Your Own

• Swap ground turkey for ground lamb or beef
• Use feta for a sharper Mediterranean bite
• Add cooked rice or farro if you want a heartier filling.  This will also stretch it further if you need to feed a crowd.

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all ready to stuff with that flavorful meat mixture

These stuffed poblano peppers strike that sweet spot between wholesome and indulgent—rustic, bold, and deeply satisfying. It’s the kind of meal that feels thoughtful without trying too hard, and honestly, those are the best ones.

All ready for some quality time in the oven

I love these budget friendly meals.  Ground turkey & poblano peppers are some of the least expensive items in the store.  

Mediterranean Fusion Stuffed Poblanos

Ingredients
​Serves 4-8

• 4 large poblano peppers
• 1 lb ground turkey
• 1 small onion, finely diced
• ½ cup olive tapenade
• 1/2  cup roasted tomatoes in olive oil, chopped (or sun dried tomatoes)
• 1–1½ cups shredded cheese (mozzarella, provolone, or a Mediterranean blend)
• 2 tablespoons olive oil from the jar of tomatoes 
• 1 tablespoon freshly chopped parsley 
• Sea Salt and freshly ground black pepper, to taste

Instructions

Preheat oven to 400 degrees F

1. Prepare the Poblanos
Slice the poblano peppers in half lengthwise and remove seeds and membranes. Place them cut-side up in a lightly oiled baking dish. (I microwave my peppers for about 3 minutes first to soften them slightly)

2. Make the Filling
Add onion, tapenade, roasted tomatoes (or sun dried tomatoes), parsley and olive oil in a large bowl with salt and pepper.  Mix thoroughly.  Add the ground turkey and mix gently.

3. Stuff & Bake
Spoon the turkey mixture generously into each poblano half. Top with shredded cheese.
Bake for 30 minutes oruntil the peppers are tender and the cheese is bubbly and lightly golden.  The ground turkey should be completely cooked through.
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4. Finish & Serve
Garnish with fresh herbs if desired and serve warm.