· 2 tablespoons extra virgin olive oil
· ½ cup chopped onion
· 4 cloves garlic, minced
· 1 medium jalapeño or serrano chile, seeded and chopped
· 2 pounds ground uncooked chicken or turkey
· 2 tablespoons Mexican Seasoning (recipe below)
· 1 14.5 ounce can no-salt-added fire-roasted diced tomatoes
· ½ cup chopped fresh cilantro
· 4 medium red, yellow, and/or orange sweet peppers
· Lime wedges
1. In a large skillet heat oil over medium heat. Add onion, garlic, and chile; cook and stir 2 minutes. Add ground chicken; cook until no longer pink. Sprinkle with Mexican Seasoning; stir well. Stir in undrained tomatoes. Bring to boiling; reduce heat. Simmer, uncovered, 5 to 7 minutes or until most of the liquid has evaporated. Stir in ¼ cup of the cilantro.
2. Meanwhile, cut sweet peppers in half vertically (from stems to bottoms). Remove and discard stems, seeds, and membranes. In a large pot blanch peppers in boiling water 2 to 3 minutes or just until tender; drain. Fill peppers with chicken mixture.
3. For each serving, arrange 2 pepper halves on a plate. Sprinkle with the remaining cilantro and serve with lime wedges.
Mexican Seasoning Ingredients:
· 1 tablespoon cumin seeds
· 4 teaspoons paprika
· 1 tablespoon preservative-free granulated garlic
· 1 teaspoon dried oregano
· ½ to 1 teaspoon ground chipotle pepper or cayenne pepper (optional)
· ½ teaspoon ground cinnamon
· ¼ teaspoon ground saffron
Mexican Seasoning Instructions:
In a dry small skillet toast cumin seeds over medium-low heat 1 to 2 minutes or until fragrant, shaking skillet occasionally. Remove from heat; cool 2 minutes. Transfer seeds to a spice grinder; grind to a powder. Transfer cumin to a small bowl. Stir in paprika, garlic, oregano, chipotle pepper (if using), cinnamon, and saffron. Store in an airtight container at room temperature up to 6 months. Stir or shake before using. Makes about ¼ cup.