Stuffed Baby Bells

• 1- 1 lb. package assorted baby bell peppers
• 2 tbsp. olive oil
• 1 small onion, chipped
• 1 pasilla pepper, minced
• 1 tbsp. chopped garlic
• 1 tsp. ground cumin
• 1 tsp. dried oregano
• 1 tsp. salt
• 2 tsp. chili powder
• 1/2 lb. extra lean ground turkey
• 1 cup shredded reduced fat mozzarella cheese

Heat the olive oil in a large skillet over medium high heat.  Add the baby bell peppers in a single layer and cook, turning, until the skins blister and start browning, 8 minutes.  Transfer to a plate to cool.

Add the onion, pasilla, garlic and spices to the skillet, cook, stirring until the onion becomes translucent, 5 minutes.  Add the turkey, and cook, breaking up the meat while it cooks, until no longer pink, 3 minutes.  Remove from the heat and let cool.

Preheat the oven to 425F.

Make a slit in each bell pepper with a paring knife, opening up the bell as you cut it.  Stir the cheese into the meat mixture and using your fingers, stuff the baby bells.  Transfer to a baking sheet and bake 10 minutes.

Serve with salsa, sour cream and avocado.

Enjoy!!