Chicken Cordon Bleu
Mexican Stuffed Bell Peppers with Chipotle Lime Sauce
|By :Marci Buttars|
|Prep Time||10 minutes|
|Cook Time||15 minutes|
- 1 pound lean ground turkey
- 14.5 ounces mild green chilies chopped
- 2 green onions finely chopped
- 1 Jalapeno pepper seeded and diced
- 1/2 cup whole wheat panko or other bread crumbs
- 2 teaspoons ground chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 4 slices pepper jack cheese
- 4 bell peppers tops, seeds, and membranes removed
- Pico de Gallo
- chopped avocado
- pickled jalapenos
- crushed tortilla chips
- Chipotle Lime Sauce
Chipotle Lime Sauce
- 1/2 cup light sour cream
- 1-2 tablespoons chipotle in adobo sauce
- 1 lime zested and juiced
- 1/8 teaspoon garlic powder
Chipotle Lime Sauce
- For the chipotle lime sauce, in a small bowl, whisk to combine sour cream, chipotle in adobo sauce (just the sauce, not the peppers), zest and juice of
1 limeand garlic powder. Store in refrigerator until ready to use. Can be prepared up to 4 days in advance.
- In a large bowl, combine the ground turkey, green chilies, green onions, jalapeno, bread crumbs, chili powder, cumin, garlic powder, and salt. Divide into 4 equal pieces and stuff into prepared bell peppers.
1 cupof water to the pot of the pressure cooker and place trivet inside. Arrange peppers on the trivet. An 8 inchperforated pan also works well for this.
- Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 15 minutes. When cooking is complete, use a natural release for 10 minutes and then release any remaining pressure.
- Preheat broiler. Place bell peppers on a sheet pan. Top with pepper jack cheese and broil until browned and bubbly.
- To serve: Pile on pico de gallo, chopped avocados, pickled jalapenos, and some crushed tortilla chips. Finally drizzle (or drowned) it in the Chipotle Lime Sauce.
Because the meat is cooked raw, a lot of juices will collect inside the pepper. Either drain into the pot after cooking or with a skewer, poke a hole in the bottom of the pepper before cooking.
Marci is the mother of one sweet little girl and two high energy twin boys. She’s married to her motorcycle dream man and together they are raising their family in a small town in Utah. She obtained a Masters Degree in Nursing from Graceland University and currently works as a Family Nurse Practitioner with an emphasis in pediatrics. She has a passion for health and wellness and enjoys teaching these skills to others. She also has a great excitement for cooking and enjoys experimenting with a variety of ingredients and ethnic foods. She is thrilled to be sharing these recipes in her first cookbook and alongside her sister Cami on “TIDBITS”. Other hobbies include motorcycle adventures with her husband, running, arts and crafts with her children, and gardening.
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