Mini Stuffed Mexican Bell Peppers
By: Meagan Meyer
Published: Wednesday, May 7, 2014 - 7:05am

Ingredients




NOTE: I originally doubled this recipe, but I had so much filling left over I end up freezing most of it, will use for a future enchilada recipe, stay tuned.
10 oz lean ground turkey
7 oz canned fire roasted tomatoes ( about 1/2 a can)
4 oz can green chilies
3 oz chipotles in adobo ( about 1/2 a can)
3 tomatillos
1/2 yellow onion
3 cloves garlic
1 TBSP Chili Powder
1 TBSP Ground Cumin
1 TBSP Paprika
1 TSP Ground Coriander
7 oz canned black beans ( about 1/2 a can)
20 mini bell peppers (you can buy in a large bag)

Preparation

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. 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. 3 3. In a large bowel, add the turkey, beans, and sauce, Mix together until everything is evenly distributed. 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. 5 5. Cook at 400 for 20 minutes. For the last 5 minutes, turn on the broiler and get some color on the peppers. 6 6. Serve with your favorite salsa (used my Pico De Gallo from my tortilla soup), sour cream and avocado. 7 ENJOY!

About

Sweet Mini Bell Peppers Stuffed with Turkey, Tomatillos and Chipotles