Mini Stuffed Mexican Bell Peppers
You can never have too many side dish recipes, so give Mini Stuffed Mexican Bell Peppers a try.
- Servings: 4
- Total cooking time:
Ingredients:
- 20 mini bell peppers (you can buy in a large bag)
- 7 oz canned black beans ( about 1/2 a can)
- 1 TBSP Chili Powder
- 3 oz chipotles in adobo ( about 1/2 a can)
- 7 oz canned fire roasted tomatoes ( about 1/2 a can)
- 1 tablespoon minced garlic
- 4 oz can green chilies
- 1 TSP Ground Coriander
- 1 TBSP Ground Cumin
- 10 oz lean ground turkey
- 1 TBSP Paprika
- 3 tomatillos
- 1/2 yellow onion
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.
- Add tomatillos, onion, garlic, tomatoes, green chilies, chipotles, chili powder, cumin, paprika, and coriander to blender or food processor. Blend until smooth.
- In a large bowel, add the turkey, beans, and sauce,
- Mix together until everything is evenly distributed.
- 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.
- Cook at 400 for 20 minutes. For the last 5 minutes, turn on the broiler and get some color on the peppers.
- Serve with your favorite salsa (used my Pico De Gallo from my tortilla soup), sour cream and avocado.ENJOY!
