Mini Stuffed Mexican Bell Peppers
Ingredients
bell peppers20 large
black beans7 oz
chili powder1 TBSP
chipotles in adobo3 oz
canned tomatoes7 oz
garlic1 tablespoon
chilies4 oz
tsp ground coriander1
ground cumin1 TBSP
ground turkey10 oz
paprika1 TBSP
tomatillos3
onion0.5
Nutrition Facts
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Instructions
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.
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.
In a large bowel, add the turkey, beans, and sauce, Mix together until everything is evenly distributed.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.
Cook at 400 for 20 minutes.
For the last 5 minutes, turn on the broiler and get some color on the peppers.6.
Serve with your favorite salsa (used my Pico De Gallo from my tortilla soup), sour cream and avocado.ENJOY!
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