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

Ready In 45 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Roast the vegetables: Preheat oven to 400 degrees.
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Step 2

  • Cut the tomatillos in half, slice the onion into 1/2 in slices and remove garlic from covering.
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Step 3

  • Place on baking sheet. Roast till tomatillos are tender and start to brown, about 20 minutes.
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  • Length: 20 minutes

Meanwhile,make the sauce

Step 1

  • Add tomatillos, onion, garlic, tomatoes, green chilies, chipotles, chili powder, cumin, paprika, and coriander to blender or food processor. Blend until smooth.
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Step 2

  • In a large bowel, add the turkey, beans, and sauce,
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Step 3

  • Mix together until everything is evenly distributed.

Step 4

  • Cut tops off mini bell peppers and remove any seeds. Stuff turkey mixture into peppers until slightly overflowing.
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Step 5

  • Place in 9 by 13 glass dish. Repeat for all bell peppers.
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Step 6

  • Cook at 400 for 20 minutes. For the last 5 minutes, turn on the broiler and get some color on the peppers.
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  • Length: 25 minutes

Step 7

  • Serve with your favorite salsa (used my Pico De Gallo from my tortilla soup), sour cream and avocado.ENJOY!
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