Fiesta Stuffed Mini Peppers Recipes

FIESTA STUFFED MINI PEPPERS

Steps:

• Preheat your oven to 350 degrees F
• Wash and slice the peppers in half long ways. Use a spoon to scoop out the seeds.
• In another bowl mix together the cream cheese, cheddar cheese, lime, cilantro, and garlic salt.
• Spoon or pipe the filling into each of the pepper halves.
• Place in a baking dish and bake at 350 degrees for 20 minutes.
• Serve warm.

FIESTA VEGETABLE STUFFED BELL PEPPERS

Steps:

• Preheat oven to 350 degrees.
• Cut the peppers in half lengthwise and clean out the seeds.
• Chop the onion and sauté until they are soft but still slightly firm.
• Mix the onion, black beans, and corn together in a mixing bowl.
• In a separate mixing bowl, combine the olive oil, cumin, cayenne pepper, garlic, and cilantro.
• Add the oil mixture to the vegetables, mix until they are thoroughly coated.
• Fill the pepper halves with the mixture.
• Top each pepper with combination of the two cheeses.
• On a cookie sheet, bake for 8-10 minutes or until the cheese is completely melted.

FIESTA STUFFED PEPPERS

Steps:

• Preheat oven to 350°F Spray a medium, nonstick skillet with nonstick cooking spray and place over medium-low heat. Add onion, garlic, chili powder, cumin, salt and pepper. Cook, partially covered and stirring often, until very soft, about 7 minutes. Increase heat to medium. Crumble in turkey and brown well. Drain off any fat. Add tomatoes, and simmer until juices evaporate, 7-10 minutes.
• Meanwhile, blanch peppers, in a large pot of boiling water for 2 minutes. Drain well. Place cut-side up on a rimmed baking sheet.
• Combine hot meat mixture with rice and corn. Stir in egg and coriander. Divide mixture evenly between pepper halves, mounding as needed. Bake until peppers are softened, 10-15 minutes. Garnish with fat-free sour cream. Serve with spinach tossed with dressing.