Mexican Stuffed Peppers

Are stuffed peppers an Italian or Mexican dish?  Kyle and I were discussing that at dinner tonight.

I always think Italian when I make stuffed peppers, however tonight I had peppers on the menu and black beans with corn leftover from our Salsa City meal.  So I said, "Self, can I make Mexican peppers?" And without consulting a book or google, self said yes!

They turned out remarkably well.  I credit the last minute addition of chipotle sauce.  Saved by chipotle..again.

Here's a rundown of the recipe:

Mexican Stuffed Turkey Peppers

-1 package Jenny-O Extra Lean ground turkey

- 4 green bell peppers

- 1/3 c wheat germ

- 1 egg

- 1/2 cup organic skim milk

- 1/2 cup fresh cilantro

- 1/2 cup black beans and corn

- 3T chipotle sauce

- Cumin

- Chili powder

- garlic powder

- salt y pepper

-1 can of tomato puree

Hollow out peppers and place in a baking dish.  Mix remaining ingredients, not including the tomato puree.  Fill the peppers with the turkey mixture and top with tomato puree.  

Baked covered at 350 for 1 hour.  Uncover and bake an additional 10-15 minutes.  You can add cheddar cheese here if you like. Internal temp should be 160-180. We learned about food safety this week, so I'm sharing my knowledge! :)

We served ours with asparagus and leftover Outback green beans.  Score on the veggies.

Two amazing food cultures.  What do you prefer Italian or Mexican?

Love and chipotle,

Carissa & Kyle