Preheat large non-stick skillet on medium high heat and spray with cooking spray. Add onion and garlic, saute for 5 minutes or until translucent, stirring occasionally. Add bell peppers and saute for another 4 minutes. Transfer to a large mixing bowlalong with turkey, oats, water, chipotle pepper, cumin, salt and mix with spatula until well combined. Using large ice cream scoop, fill 12 tins with meat mixture and bake for 20 minutes.
In the meanwhile, whisk together Adobo Ketchup Ingredients in a small bowl. Remove meatloaf muffins from the oven and top each with approximately 3/4 tbsp Adobo Ketchup. Serve hot with your favourite whole grain, vegetables or salad.
Storage Instructions: Refrigerate covered for up to 5 days or freeze in an airtight container for up to 3 months.