Stuffed Mexican Mini Bell Peppers Recipe

Name: Stuffed Mexican Mini Bell Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 whole Tomatillos, Husks Removed; 1/2 whole Yellow Onion; 3 cloves Garlic; 1/2 cans (15 Oz. Size) Fire Roasted Diced Tomatoes; 4 ounces, weight Diced Green Chilies; 3 ounces, weight Canned Chipotles In Adobo; 1 Tablespoon Chili Powder; 1 Tablespoon Ground Cumin; 1 Tablespoon Paprika; 1 teaspoon Ground Coriander; 10 ounces, weight Lean Ground Turkey; 1/2 cans (15 Oz. Size) Black Beans, Drained; 20 whole Mini Bell Peppers

Servings: persons

3 whole Tomatillos, Husks Removed
1/2 whole Yellow Onion
3 cloves Garlic
1/2 cans (15 Oz. Size) Fire Roasted Diced Tomatoes
4 ounces, weight Diced Green Chilies
3 ounces, weight Canned Chipotles In Adobo
1 Tablespoon Chili Powder
1 Tablespoon Ground Cumin
1 Tablespoon Paprika
1 teaspoon Ground Coriander
10 ounces, weight Lean Ground Turkey
1/2 cans (15 Oz. Size) Black Beans, Drained
20 whole Mini Bell Peppers

1
1.
2
Roast the vegetables: Preheat oven to 400 F. Cut the tomatillos in half, slice the onion into 1/2 inch slices and remove garlic from peel.
3
Place them on a rimmed baking sheet.
4
Roast until the tomatillos are tender and start to brown, about 20 minutes.
5
Remove from oven.
6
Keep the oven on.
7
2.
8
Add tomatillos, onion, garlic, tomatoes, green chilies, chipotles, chili powder, cumin, paprika, and coriander into a blender or food processor.
9
Blend until smooth.
10
3.
11
In a large bowl, add the turkey, beans and sauce, Mix together until everything is evenly distributed.
12
4.
13
Cut tops off mini bell peppers and remove any seeds.
14
Stuff turkey mixture into peppers until slightly overflowing.
15
Place them in a 9x13-inch glass dish.
16
Repeat for all bell peppers.
17
5.
18
Cook at 400 F for 20 minutes.
19
For the last 5 minutes, turn on the broiler and get some color on the peppers.
20
6.
21
Serve with your favorite salsa (used my pico de gallo recipe that I have listed with my tortilla soup recipesee my TastyKitchen recipe box for this recipe), sour cream and avocado.
22
Enjoy!

383

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 whole Tomatillos, Husks Removed, 1/2 whole Yellow Onion, 3 cloves Garlic, 1/2 cans (15 Oz. Size) Fire Roasted Diced Tomatoes, and more.

Yes, Stuffed Mexican Mini Bell Peppers falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stuffed Mexican Mini Bell Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions