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Turkey Filled Jalapeño Peppers

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  • Prep 30 min
  • Total 45 min
  • Ingredients 15
  • Servings 12
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I love this recipe – it has the perfect amount of spice, which can be adjusted by precooking the jalapeño peppers. The filling, made with lean turkey and Asian seasonings, is delicious and fast to prepare. There isn't any need to stress-out with last minute preparations for this dish – most of the recipe's steps can be made the day before. Once the peppers are stuffed, keep well covered and refrigerated until ready to cook. The next day, all that's left to do is batter and fry the jalapeños before serving at your party, alongside the savory ginger sauce. This dish has a balanced amount of spice for guests at your table, but it's better served for lunch than for dinner. If you have Peruvian aji amarillo or yellow chili peppers available, try preparing the same way and cut into slices for serving. They will add a divine touch to any plate.
by Morena Cuadra
Updated Sep 10, 2015
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Ingredients

  • 12 medium-sized jalapeño peppers
  • 8 ozs ground turkey
  • 1 tablespoon Chinese hoisin sauce (savory-sweet sauce)
  • 2 teaspoons ground ginger
  • 1 teaspoon garlic, diced
  • Salt and pepper
  • 1/2 cup vegetable oil, divided
  • 1 egg, separated

For the sauce:

  • 1 teaspoon vegetable oil
  • 50 grams Chinese scallions or green onions
  • 1 tablespoon grated ginger
  • 1 teaspoon garlic, diced
  • 1/2 cup mayonnaise
  • 2 1/2 tablespoons soy sauce
  • 1 teaspoon sesame seed oil

Directions

  • 1
    Cut around the top of each jalapeño pepper (but not completely through.) Carefully pull the top out of the pepper, removing as many of the seeds as possible. Scrape out the remaining seeds and veins using a sharp knife.
  • 2
    When finished, boil the peppers in hot water, changing the water three times to remove as much spice as possible. If you can tolerate spice well, leave the peppers uncooked.
  • 3
    Meanwhile, prepare the filling by combing the turkey with the hoisin sauce, ground ginger and diced garlic in a bowl. Season with salt and pepper.
  • 4
    Afterward, heat two tablespoons of the vegetable oil in a frying pan and sauté the seasoned turkey for 10 minutes. When cooked, remove and let cool.
  • 5
    Next, beat the egg white until stiff peaks form in the foam. Then add the yolk, salt and pepper. This will be the batter for your peppers.
  • 6
    To prepare the jalapeños, fill with the cooked ground turkey. Then pre-heat the remaining vegetable oil in your frying pan.
  • 7
    Dip each filled jalapeño into the egg batter and immediately place into the frying pan. They should be finished frying in a few minutes. When ready, let drain over a paper towel to remove any excess oil. Serve hot accompanied by the savory ginger sauce.
  • 8
    To prepare the sauce: Heat one teaspoon of vegetable oil in a skillet and sauté the Chinese scallions, ginger and garlic.
  • 9
    Then remove from heat and mix together with the mayonnaise, soy sauce and sesame seed oil.
  • 10
    Transfer to a serving dish and refrigerate until ready to serve.

Expert Tips

  • tip 1
    You can use this same filling for stuffing other vegetables too.
  • tip 2
    If you want to give your peppers an extra touch of sabor, grill them directly over the fire until the skin looks slightly burned. When finished, place in a bag and let cool. Peel the jalapeños before using.
  • tip 3
    Remember, to save time the peppers can be filled beforehand and fried at the last minute before serving.
  • tip 4
    Chicken or shrimp also work as excellent fillings.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • I love this recipe – it has the perfect amount of spice, which can be adjusted by precooking the jalapeño peppers. The filling, made with lean turkey and Asian seasonings, is delicious and fast to prepare. There isn't any need to stress-out with last minute preparations for this dish – most of the recipe's steps can be made the day before. Once the peppers are stuffed, keep well covered and refrigerated until ready to cook. The next day, all that's left to do is batter and fry the jalapeños before serving at your party, alongside the savory ginger sauce. This dish has a balanced amount of spice for guests at your table, but it's better served for lunch than for dinner. If you have Peruvian aji amarillo or yellow chili peppers available, try preparing the same way and cut into slices for serving. They will add a divine touch to any plate.
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