Tijuana Turkey

1 lb turkey breast cut into 3/4" cubes
1 small green bell pepper finely chopped
1 small onion minced
1 clove garlic minced
1 tbsp brown sugar
1 tbsp chili powder
2 tbsp cornmeal
3 tbsp unsweetened cocoa powder
1 tsp ground cumin
1 tsp ground cumin
1 tsp dried oregano leaves, crushed
1/2 tsp salt
1/4 tsp ground cinnamon
1/8 tsp ground red pepper
1 8 oz can tomato sauce
1 1/2 cups water
1 1/2 tbsp smooth peanut butter
3 cups hot cooked rice
1/4 cup chopped fresh cilantro

Combine turkey, bell pepper, onion and garlic in a 3 1/2 quart slow cooker. In a small bowl, mix brown sugar, chili powder, cornmeal, cocoa powder, cumin, oregano, salt, cinnamon and red pepper. Stir into turkey mixture. Whisk tomato sauce with water and peanut butter. Pour over turkey mixture, mixing well. Cover and cook on LOW 4-5 hours. Serve over hot cooked rice. Sprinkle with cilantro.
Makes about 4 servings.

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Posted by Susan on May 20, 01