Mini Stuffed Mexican Bell Peppers
Mini Stuffed Mexican Bell Peppers could be just the gluten free and dairy free recipe you've been looking for. One portion of this dish contains around 30g of protein, 5g of fat, and a total of 445 calories. For $6.42 per serving, you get a main course that serves 4. 7 people found this recipe to be tasty and satisfying. It is brought to you by Foodista. It is an expensive recipe for fans of Mexican food. A mixture of ground coriander, tomatillos, green chilies, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 95%, this dish is super. If you like this recipe, take a look at these similar recipes: Mexican Stuffed Bell Peppers, Mexican Stuffed Bell Peppers, and Goat Cheese Stuffed Mini Bell Peppers.
Servings: 4
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
Equipment:
oven
baking sheet
food processor
blender
broiler
Cooking instruction summary:
- 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. 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!
Step by step:
1. Roast the vegetables: Preheat oven to 400 degrees.
2. Cut the tomatillos in half, slice the onion into 1/2 in slices and remove garlic from covering.
3. Place on baking sheet. Roast till tomatillos are tender and start to brown, about 20 minutes.
Meanwhile,make the sauce
1. Add tomatillos, onion, garlic, tomatoes, green chilies, chipotles, chili powder, cumin, paprika, and coriander to blender or food processor. Blend until smooth.
2. In a large bowel, add the turkey, beans, and sauce,
3. 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.
5. Place in 9 by 13 glass dish. Repeat for all bell peppers.
6. Cook at 400 for 20 minutes. For the last 5 minutes, turn on the broiler and get some color on the peppers.
7. Serve with your favorite salsa (used my Pico De Gallo from my tortilla soup), sour cream and avocado.ENJOY!
Nutrition Information:
covered percent of daily need
