Stuffed Mexican Mini Bell Peppers

1. 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. Place them on a rimmed baking sheet. Roast until the tomatillos are tender and start to brown, about 20 minutes. Remove from oven. Keep the oven on.

2. Add tomatillos, onion, garlic, tomatoes, green chilies, chipotles, chili powder, cumin, paprika, and coriander into a blender or food processor. Blend until smooth.

3. In a large bowl, add the turkey, beans and sauce, Mix together until everything is evenly distributed.

4. Cut tops off mini bell peppers and remove any seeds. Stuff turkey mixture into peppers until slightly overflowing. Place them in a 9×13-inch glass dish. Repeat for all bell peppers.

5. Cook at 400 F for 20 minutes. For the last 5 minutes, turn on the broiler and get some color on the peppers.

6. Serve with your favorite salsa (used my pico de gallo recipe that I have listed with my tortilla soup recipe—see my TastyKitchen recipe box for this recipe), sour cream and avocado. Enjoy!