Mini Stuffed Mexican Bell Peppers

Ingredients

• 20 large snack peppers mini canned (you can buy in a large bag)
• 7 oz black beans canned ()
• 1 TBSP chili powder 
• 3 oz chipotles in adobo ()
• 7 oz canned tomatoes fire roasted canned ()
• 1 tablespoon garlic minced
• 4 oz to 2 chilies slit green canned
• 1  ground coriander 
• 1 TBSP ground cumin 
• 10 oz pd of ground turkey lean
• 1 TBSP paprika 
• 3  tomatillos 
• 0.5  onion yellow

Equipment

• food processor
• baking sheet
• oven
• blender
• broiler

Directions

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.
4. Add tomatillos, onion, garlic, tomatoes, green chilies, chipotles, chili powder, cumin, paprika, and coriander to blender or food processor. Blend until smooth.
5. In a large bowel, add the turkey, beans, and sauce,
6. Mix together until everything is evenly distributed.
7. Cut tops off mini bell peppers and remove any seeds. Stuff turkey mixture into peppers until slightly overflowing.
8. Place in 9 by 13 glass dish. Repeat for all bell peppers.
9. Cook at 400 for 20 minutes. For the last 5 minutes, turn on the broiler and get some color on the peppers.
10. Serve with your favorite salsa (used my Pico De Gallo from my tortilla soup), sour cream and avocado.ENJOY!