Ingredients
- 4 Tbsp Minced Garlic
- 2 Tbsp olive oil
- 1 Large onion
- 1 Pablano pepper
- 1 Bunch of cilantro
- 1 lb Ground turkey
- 2 Tbsp cumin
- 2 Tbsp chili powder
- 1 Tbsp sea salt
- 1c Bulgur wheat
- 2c Chicken broth
- 1c Black Beans
- 4oz Green Chilies
- 2 Large tomatoes, diced
- 1c Part skim mozzarella cheese, shredded
- 1 Tbsp cayenne pepper
- 1 Tbsp sea salt, plus a pinch
- 2 Tbsp crushed red pepper flakes
- 1 Tbsp crushed black pepper
- 12 Large green peppers
- Salsa of choice
Wash and hollow out your green peppers and set aside to drain.Add the chicken broth and the bulgur wheat to a pot and cook for 20minutes. Meanwhile sauté the ground turkey on medium heat with the cumin, chili powder and 1 Tbsp salt. Drain and set aside. Heat a saucepan on medium heat. Add the olive oil and 2 Tbsp of garlic.
Chop the onion and pablano pepper and sauté until vegetables are tender.
Add the cilantro last, and heat long enough to wilt the leaves and until you can smell the cilantro. Add the vegetable mixture to the bulgur wheat.
Dice the tomatoes and sprinkle a dash of sea salt for flavoring (optional)Add the black beans, green chilies, diced tomatoes and cheese and stir until well mixed.
Adding the meat mixture last.Brush some olive oil on the insides of the peppers. Salt and pepper to taste.
Fill the peppers and place in an oven safe dish with 2 Tbsp chicken broth in the bottom, Just to cover the pan.Bake the peppers @ 375 for 30 minutes.
Remove the peppers and cover generously with your favorite salsa and return to oven for 10 minutes.
I hope you enjoy this recipe. We will be making homemade salsa very soon. So check back.
