Ingredients
- Sauce:
- 6 large red bell peppers
- 1 can whole kernel corn
- 4 large green onions, chopped
- 8 corn tortilla chips, crushed
- 1 lb.ground turkey
- 1/4 cup chopped fresh basil
- 1 teaspoon rosemary
- 1/2 teaspoon rosemary
- 1/2 teaspoon oregano
- 1 1/2 teaspoon fresh lime juice
- 1/2 teaspoon salt
- 1 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 1 1/2 cups shredded whole-milk mozzarella
- 1 cup low sodium chicken broth
- Two 9 to 10 ounce ripe avocado halved seeded
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Preparation
Step 1
Add bell peppers to one quart of boiling water and cook for 3-4 minutes. Remove bell peppers and arrange single layer on a heavy baking sheet. Using a paring knife to remove the top of the bell
pepper and cut in half. Using a small spoon to remove the seeds from inside each pepper.
Place ground turkey in hot skillet then add the green onion, garlic
powder, salt, black pepper, rosemary, oregano and stir until turkey is brown. Add the chicken broth and stir for 30 seconds. Remove
from the heat and place in a large bowl then add corn, cheese, lime juice and tortilla chips toss to blend. Divide the filling among the
peppers (about 2/3 cup each), packing gently and wounding at the opening. Arrange the peppers in a 13- by 9- by 2 inch baking dish.
Preheat the oven to 350 degrees f. Bake until peppers are heated through, 20 to 25 minutes.
For the sauce : Spoon the avacado flesh into a food processor. Add the oil, lime juice,salt and pepper. Blend until smooth. To serve: Spoon the sauce on top of each bell pepper.