Halloween is right around the corner so I created this spooky stuffed poblano pepper recipe!  Acini Di Pepe pasta is typically found in recipes like Italian Wedding Soup and a fruity dish called Frog Eye Salad (this helped inspire the name!). This filling came about sort of by accident. A couple weeks ago I was making a ground turkey sauce to go over spaghetti squash….but with the twins needing to eat, somehow my squash turned into mush (sad face).


So, I looked in my pantry hoping to find a solution to save dinner. Literally the only pasta I had was the Acini Di Pepe…. I was like ‘this is going to be weird’…. But I was so wrong. It is so delicious!


So, for this recipe, follow the directions below for making the sauce, adding the ground turkey and mixing with the cooked pasta. Then for the poblanos, you can either roast on an open flame (if you have a gas stove), or broil in the oven. Afterwards, pile the peppers into a glass bowl and cover with cling wrap to ‘sweat’ off the skin’. Peel the peppers, slit open the side and scoop out the seeds.


If you aren’t feeling all of that extra prep and want to speed up the process, just remove the stem and seeds, and then you are ready to stuff! Going back to the sauce… my family and I  aren’t  big ‘red sauce’ fans, but that all changes when I add a few tablespoons of pesto!!


Pro Tip

I never use a whole jar of pesto at once, so freezing the extra is a fantastic solution. I don’t really know why I didn’t start doing it sooner. I would go to clean out my fridge and there would be two or three partially eaten jars of pesto gone to waste (the jar says to use within 7 days of opening). So, after I use what I need for my recipe, I grab 3-4 snack size baggies and divide it up and throw into the freezer! Whenever you need to add a burst of fresh herb flavor and aroma just add some frozen pesto, it’s amazing!  


Parmesan cheese!! I a not a huge cheese fan (unless it’s melted… I’m weird). My mom was my helper during this photo shoot, grating some fresh hard Parmesan onto the dish before popping it into the oven!


Now just bake until the cheese is melted and golden! I used a micro-plane to grate my cheese and it turned out looking like spooky spider webs (yay!). This is the first time I’ve used poblanos and they were pretty good. I wasn’t expecting the little kick of heat but it was unique and added depth to this dish!


If you enjoyed this blog and make this recipe, take a pic and tag us on twitter or instagram @nourishednce .


“Frog Eye” Stuffed Poblanos with Ground Turkey

by Caitilin Perez, RDN




1/4 c. dry Acini Di Pepe pasta

8 oz. lean ground turkey

½ tsp. chili powder

½ tsp. garlic powder

2 tbsp. Pesto

1 ½ c. garlic and herb tomato sauce (or link to our recipe)

4-6 small/medium poblano peppers, roasted

2 tbsp. fresh grated parmesan cheese

Salt and pepper to taste

*top with extra cheese if desired



Optional step #1

  1. To roast poblano peppers : Turn on broiler, or top heating element in oven. Put rack at the highest setting. Broil peppers for 4 minutes at a time, turning peppers. They are done when there is a lot of dark color. Place peppers into a bowl and cover with cling wrap to allow peppers to sweat off skin. In bowl for 5 minutes. Make a slit longwise and remove seeds.




  1. Slice around stem and cut a slit down one side of each pepper and de-seed.
  2. Boil pasta according to package instructions. In the meantime, brown turkey in a pan with chili and garlic powder. Once browned, add in tomato sauce and pesto.
  3. Add pasta to sauce. Once well combined, stuff peppers.
  4. Top with freshly grated parmesan cheese. Bake at 350℉ for 7 minutes.  



Enjoy with a nice green salad.



Calories: 204

Fat (g): 10

Sodium (mg): 520

Protein (g): 12

Carbs (g): 17


*Not included in nutrition facts