Mexican Stuffed PeppersUser Submitted Recipe
6-8 poblano peppers
1 sm. onion
2-14.5oz cans fire roasted diced tomatoes
1 bunch fresh cilantro
2 cloves garlic
1-7.76oz can chipotle sauce
1-7.76oz can chipotle peppers in adobo sauce
1-2 C low sodium tomato juice
2-1.25lb pkg.extra lean ground turkey
3 slices whole wheat bread cubed
1/2-3/4 C skim milk
1 C cooked brown rice
1 env.low sodium taco seasoning
2-3 T water
1 pkg low fat grated mexican cheese blend
sliced avocado and/or sour cream for garnish.
slice peppers in half removing seeds and ribs. reserve tops of peppers. (be careful when cutting peppers they can burn skin and eyes)Place peppers in large baking dish(s), drizzle with olive oil, and salt. Roast in 400 degree oven for 10 mins. Turn oven down to 350.
Finely chop onion and pepper , about 1/4 cup each. Saute in 2 tsp. olive oil and pinch of salt until tender. Grate in 1 clove garlic. Let cool.
Sauce: In food processor, combine both cans tomatoes, 1 clove garlic,2 T chipotle sauce,3 T adobo sauce,1/4 tsp. salt. 1 T sauteed onion and pepper, 4 T loosely chopped cilantro. For extra heat, add 1-2 chipotle peppers. Process until smooth. In large bowl combine tomato mixture with tomato juice.
Combine cubed bread with milk, let bread soak and smash with fork. Add,egg,2 T adobo sauce, 2 tsp. chipotle sauce,4 T finely chopped cilantro,mix together. Add in ground turkey,1 T olive oil,sauteed onion & pepper, taco seasoning,water, and rice. Mix well.
fill each pepper with meat and place back into baking dish.Form any left over meat into meatballs and place between peppers. Pour sauce over stuffed peppers and bake on 350 for 35 minutes. Remove foil sprinkle each pepper with cheese and bake uncovered for an addition 10 minutes. Serve with sliced avocado and/or sour cream.
no nutrition information available
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