Mexican · side dish

Mini Stuffed Mexican Bell Peppers

Name: Mini Stuffed Mexican Bell Peppers
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
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

“You can never have too many side dish recipes, so give Mini Stuffed Mexican Bell Peppers a try. This recipe makes 4 servings with 228 calories, 23g of protein, and 3g of fat each. For $3.38 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. If you have tomatillos, black beans, canned tomatoes, and a few other ingredients on hand, you can make it. This recipe from Foodista has 7 fans. Only a few people really liked this Mexican dish. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free and dairy free diet. Overall, this recipe earns a great spoonacular score of 95%. Mexican Stuffed Bell Peppers, Mexican Stuffed Bell Peppers, and Goat Cheese Stuffed Mini Bell Peppers are very similar to this recipe.”

total: 45 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Bell peppersyou can buy in a large bag20 large
Black beansabout 1/2 a can7 oz
Chili powder1 tbsp
Chipotles in adoboabout 1/2 a can3 oz
Canned tomatoesabout 1/2 a can7 oz
Garlic1 tbsp
Chilies4 oz
Tsp ground coriander1 tsp
Ground cumin1 tbsp
Ground turkey10 oz
Paprika1 tbsp
Tomatillos3
Onion½

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

10 steps · 45 min

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.

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