Over-stuffed Mini Sweet Peppers |
|
 |
Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
|
Moist, flavorful & bite-sized... these little guys can be served as an appetizer, or serve them over a bed of rice for dinner! Make them spicy by adding a little cayenne pepper ;) Ingredients:
50 sweet mini peppers (about half of the bailey farms brand bag) |
1 &1/2 lbs ground turkey, thawed |
1/2 cup part skim ricotta |
1/2 medium yellow onion, diced |
2 tbsp chili powder |
1 tbsp garlic powder |
1 tsp cumin |
1 tsp coriander |
1/2 tsp cinnamon |
salt & pepper, to taste |
1/8 cup chicken broth |
olive oil |
Directions:
1. In a large pan, cook the turkey until just brown, and add the seasonings. Deglaze pan with half of the chicken broth.
2. Transfer turkey to a large bowl; add a bit of olive oil and the onion. Cook until barely translucent (about 4 minutes). Deglaze the pan with the rest of the chicken broth.
3. Add onion to the bowl, and stir in ricotta. Add more salt & pepper, if necessary.
4. Preheat oven to 375 degrees Fahrenheit.
5. Cut the mini peppers in half, long-ways, so that you have a wide opening. De-seed and cut out the white parts.
6. Spoon in the turkey-ricotta mixture, and place peppers on 2 baking sheets lined with aluminum foil.
7. Bake for 20 minutes.....enjoy!
|
|