Mini Stuffed Mexican Bell Peppers
Total Steps
7
Ingredients
13
Tools Needed
1
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I Eat Therefore I CookIngredients
- 10 ounces lean ground turkey
- 7 ounces canned fire roasted tomatoes
- 4 ounces canned green chilies
- 3 ounces chipotles in adobo
- 3 tomatillos
- 1/2 yellow onion
- 3 cloves garlic
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 1 teaspoon ground coriander
- 7 ounces canned black beans
- 20 mini bell peppers
Instructions
Step 1
1. Roast the vegetables: Preheat oven to 400 degrees.Cut the tomatillos in half, slice the onion into 1/2 in slices and remove garlic from covering. Place on baking sheet. Roast till tomatillos are tender and start to brown, about 20 minutes.
Step 2
2. Meanwhile,make the sauce: Add tomatillos, onion, garlic, tomatoes, green chilies, chipotles, chili powder, cumin, paprika, and coriander to blender or food processor. Blend until smooth.
Step 3
3. In a large bowel, add the turkey, beans, and sauce, Mix together until everything is evenly distributed.
Step 4
4. Cut tops off mini bell peppers and remove any seeds. Stuff turkey mixture into peppers until slightly overflowing. Place in 9 by 13 glass dish. Repeat for all bell peppers.
Step 5
5. Cook at 400 for 20 minutes. For the last 5 minutes, turn on the broiler and get some color on the peppers.
Step 6
6. Serve with your favorite salsa (used my Pico De Gallo from my tortilla soup), sour cream and avocado.
Step 7
ENJOY!