Taco Stuffed Mini Peppers

• Gluten free

• Meat

  • 1 1/2 lbs Ground chicken

• Produce

  • 1/2 tsp Garlic powder
  • 2 tsp Onion powder
  • 1 (2 pound package Sweet peppers, mini

• Baking & Spices

  • 1 tsp Chili powder
  • 1/2 tsp Cornstarch
  • 1/2 tsp Paprika, smoked
  • 1 tsp Salt

• Nuts & Seeds

  • 1/2 tsp Cumin

• Liquids

  • 1/2 cup Water

Found on bunsenburnerbakery.com

Description

Ingredients

• 1 (2 pound) package mini sweet peppers
• 1.5 pounds ground chicken (or turkey, beef, or veggie crumbles)
• 2 teaspoons onion powder
• 1 teaspoon salt
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cornstarch
• 1/2 cup water

Directions

• Preheat oven to 350 °F. Halve each of the mini-peppers lengthwise.  Scoop out the seeds and membranes. In a large skillet, cook the ground chicken over medium-high heat until browned and cooked through.  Stir in all the spices and water.  Cook over medium heat an additional 5 minutes, stirring occasionally, until mixture has thickened.  Stir in the black beans and corn. Line cut peppers along a baking sheet.  Fill each pepper with 1-2 tablespoons of the taco mixture and bake for 15 minutes, until peppers are soft. Remove baking sheet from the oven.  Sprinkle shredded cheese over the peppers; return to the oven for 2-3 minutes, until cheese is melted. Top with desired taco toppings.