Black Bean and Turkey Stuffed Cubanelle Peppers
Also known as Italian Frying peppers. Cubanelle peppers are large and blocky. They are light green in appearance and they mature red. The thin walls of this pepper make it an excellent choice for frying. This pepper is not hot.
1 lb 99% fat-free ground turkey or 4% ground beef
1 jar of Herdez salsa
2 cups reduced fat Pepper-Jack shredded cheese
1 tsp minced garlic
1 can black beans
A few dashes of Bailey Farms hot pepper sauce
1 tsp cumin
a few sprinkles of cayenne
salt and pepper to taste
8 Cubanelle peppers
For the filling:
Saute the turkey until completely cooked. Add black beans, salsa, garlic, cumin, salt, pepper, cayenne, and hot sauce.
For the peppers:
Clean peppers and lay them on their sides. Slit them from the top almost all the way to the bottom, being careful not to cut all the way through. Take out the ribs and seeds from the pepper. Then coat the peppers with olive oil or extra virgin coconut oil and plenty of salt. Broil them on both sides for a few minutes just to get them nice and soft with a little color. Be careful that they don’t burn. Remove them from the oven when they are soft and stuff them with the filling. Sprinkle with cheese and broil until bubbly and crispy on top.
From Maggie Landry.