Chili Stuffed Peppers

 


Chili Stuffed Peppers


1 tbsp extra virgin olive oil

4 medium bell peppers, any colors, wash, seeded and sliced in half vertically

1 tbsp salt

1 tbsp pepper

1 tbsp chili powder

2-3 cups of turkey chili (Recipe below)

2 cups shredded cheddar or mexican blend cheese

2 tbsp chopped fresh parsley


Preheat oven to 400 degrees


Line a baking sheet with foil.  Place pepper halves onto the baking sheet.  Drizzle with extra virgin olive oil on both sides.  Sprinkle both sides with salt, pepper and chili powder mix.


Spoon chili into the peppers.  Bake for 15 minutes until the chili is hot and peppers and slightly browned on the edges.


Top with shredded cheese and place back into the oven for 3-5 more minutes or until cheese is completely melted.


Sprinkle peppers with parsley and serve hot.


Turkey Chili Recipe

2 lbs. ground turkey meat

1 tbsp. extra virgin olive oil

4 cloves garlic, minced

1 green bell pepper, diced

1 /2 -1 jalapeno, diced

1/2 yellow onion, diced

2 15 oz. cans of tomato sauce

1 14.5 oz can of diced tomatoes

1/2 cup of water

1 can kidney beans, drained and rinsed

1 can black beans, drained and rinsed

1  Chipotle Pepper in Adobe chopped plus one tsp. of sauce *

3 tbsp. chili powder

2 tbsp. cumin

1 tbsp. onion powder

1 tbsp. garlic powder

1/2 each of salt and pepper

*Note.  Add more chipotle peppers in if you want a spicier chili.  Leave it out for less spice.

In a big pot saute garlic, bell pepper, jalapeno and onion in olive oil.  Let the vegetables sweat for 10 minutes. Add turkey meat and break up into the veggies.  

Add tomato sauce, diced tomatoes, water, beans and chipotle pepper.  Stir well to combine.

Add chili powder, cumin, onion and garlic powder and salt. 

Taste for spice and heat.  Adjust if needed.

 Simmer for 25-30 minutes stirring occasionally.



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