Preheat your oven to 375°F (190°C). Gather all your ingredients.

Slice poblano peppers in half lengthwise and remove seeds. Rinse under cold water.

Cook ground turkey in a large skillet over medium-high heat until browned (6–8 minutes). Stir in spices.

Combine black beans and half of the Mexican cheese blend. Cook until cheese is melted (2–3 minutes).

Stuff each poblano half with turkey mixture, leaving space for cheese expansion.

Bake for 30–35 minutes until peppers are tender and filling is bubbly.

Prepare avocado crema by mashing Greek yogurt and avocado with salt and pepper until smooth.

Serve peppers drizzled with avocado crema and garnish with cilantro if desired.