1. Preheat oven to 350°. 2. Cut peppers in half lengthwise, removing seeds and stem. 3. Pour about 1/2 can enchilada sauce on the bottom of the dish. 4. Combine ground turkey with spices, herbs, corn, onion, zucchini, and tomato. 5. Stuff peppers generously. 6. Place peppers, cut side up in an oven-proof dish. (I used a 9X13). 7. Pour remaining enchilada sauce over stuffed peppers. 8. Cover tight with foil. 9. Bake 40-45 minutes, or until the peppers become soft. 10. Remove foil, top each with cheese and bake uncovered an additional 5 minutes. Top with sour cream if you want. ---------------------------------------------------------------------------
Nutrition
Ingredients
