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
- 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