Southwestern Quinoa And Turkey Stuffed Peppers





Servings 3

3 large bell peppers, halved lengthwise and seeds removed
2 tablespoons extra virgin olive oil, divided
1 ear of corn, kernels removed
1 clove garlic, minced
¼ of a onion, minced
½ fresh jalapeno, seeded and finely diced
¾ pound extra lean ground turkey
1 cup canned black beans, drained and rinsed
½ cup cooked quinoa
½ 15oz can diced fire roasted tomatoes
\½ teaspoon oregano
½ teaspoon Mexican chili powder
1 teaspoon cumin
1 pinch of cayenne pepper
Pinch of salt
¾ cup low-sodium chicken broth
1/3 cup Monterey jack cheese, shredded
1/3 cup sharp cheddar cheese, shredded
For garnish: (optional)
Freshly chopped cilantro
1 avocado, diced

Pre-heat your oven to 375 degrees.

Start by preparing your bell peppers. Slice each pepper in half lengthwise and remove the seeds. Brush the inside of each pepper with olive oil and season with salt and pepper. Set aside until ready to use.

Heat one tablespoon of olive oil in a large pan. When hot, add the corn kernels and sauté for about 3 minutes until just tender. Add the onions, garlic and jalapenos and cook until the onions soften and the garlic becomes fragrant, about 2 minutes.

Add the ground turkey and cook for 4-5 minutes, stirring constantly with to break up the meat, until the meat is no longer pink.

Add the black beans, quinoa, fire roasted tomatoes, oregano, chili powder, cumin, and cayenne and cook for two more minutes. Taste and season with salt and a little more cayenne pepper if you want.

Stuff each bell pepper with the southwestern turkey and quinoa stuffing and place the peppers in an oven-proof skillet or baking dish. Pour the broth into the skillet or baking dish, and cover the dish with foil. Transfer your stuffed peppers to the oven and bake for 25-30 minutes until the peppers are tender.

Remove the foil from the baking dish and sprinkle a mixture of Monterey Jack and Cheddar cheese on top of each stuffed pepper. Bake the peppers uncovered for another five minutes until the cheese is melted and bubbling.

Garnish with avocado and cilantro if you want.