Pimentões recheados com peru do sudoeste

Ingredientes

• 1 1/2 lb. of ground turkey
• 1 T. cilantro
• 1 tsp. of chili powder
• 1 poblano pepper, diced
• 1/2 cup of onion, diced
• 1 cup of corn (I used frozen)
• 1 can of black beans, low sodium (15oz), drained & rinsed
• 1/2 tsp of salt
• 1/4 tsp of pepper
• 4 red peppers, halved & seeds removed
• 2 cans of fire roasted tomatoes with garlic, drained
• 1/2 cup of Monterey Jack cheese

Modo de preparo

1. 1

   Preheat oven to 350ºF. In a large bowl combine ground turkey, cilantro, chili powder, onion, corn, poblano, salt, and pepper.

2. 2

   Once combined add drained black beans and gently mix, so as not to crush the beans. In an 11×17 baking dish, arrange red pepper halves face up. Add about 3/4 cup of turkey mixture to each red pepper half.

3. 3

   Next, evenly top each stuffed peppers with drained fire roasted tomatoes. Cover baking dish with foil and bake at 350°F for 30 minutes.

4. 4

   After 30 minutes, remove foil and bake an additional 25 minutes until uncovered. Remove from the oven. Top each pepper with cheese and place back in the over for 2-3 minutes or until cheese is melted.