Mexican Sombreros

• 1/2 green bell pepper
• 1/2 small onion
• 1 tablespoon water
• 1 slice whole wheat bread, crust removed
• 1 tablespoon skim milk
• 1 lb ground turkey
• 2 teaspoons dried parsley flakes
• 2 tablespoons mild taco seasoning mix
• 1 teaspoon chili powder
• vegetable oil cooking spray
• 6 6-inch corn tortillas (to keep heart-healthy, buy tortillas that do not have lard listed on the ingredient list)
• 1/4 cup grated low-fat cheddar cheese
• 6 teaspoons mild chunky salsa

1. Rinse and chop green pepper; peel and chop onion.
2. In a small microwave-safe bowl, mix green pepper, onion and water; cover with wax paper and microwave for 4 minutes then let cool.
3. Heat oven to 350u0b0.
4. Into a medium bowl, crumble bread into small pieces; add milk and let stand for 3 to 4 minutes; stir until blended.
5. Crumble turkey into bread mixture; add parsley, taco seasoning, chili powder and cooked green pepper and onion; mix well.
6. Spray muffin pan cups with vegetable spray.
7. Using kitchen scissors, cut 4 slashes in each tortilla from the outer edge toward the center; place tortillas into muffin pan cups.
8. Divide the turkey mixture evenly over the tortillas; cover with foil and place muffin pan in oven; bake for 30 minutes.
9. Remove sombreros from muffin pan and place on plates; spoon 1 teaspoon of salsa on top of each sombrero and top with cheese.

green bell pepper, onion, water, whole wheat bread, milk, ground turkey, parsley flakes, taco, chili powder, vegetable oil cooking spray, corn tortillas, cheddar cheese, chunky salsa

Taken from www.food.com/recipe/mexican-sombreros-88664 (may not work)