Southwestern Turkey Quinoa Stuffed Peppers
Ingredients
The filling
-
2
tablespoons
olive oil
-
1
large
red onion, diced
-
3
cloves
garlic
-
1
large
chipotle pepper, minced
-
1
lb.
ground lean turkey
-
1
teaspoon
smoked paprika
-
1
teaspoon
cumin
-
½
teaspoon
salt
-
¼
teaspoon
ground black pepper
-
15
oz.
diced fire roasted tomatoes
-
¾
cup
black beans, drained and rinsed
-
¾
cup
frozen corn
-
¼
cup
fresh cilantro, diced
-
½
cup
dried quinoa
The peppers
-
7
large
bell peppers, tops cut off and seeds removed
-
¾
cup
shredded colby jack cheese
Optional garnishes
-
to taste
sliced green onions
-
to taste
diced cilantro
-
to taste
sliced avocado
Instructions
- Preheat the oven to 350°F.
- In a small saucepan, bring 1 cup of water to a boil and add quinoa, cover, and reduce to simmer for 10-13 minutes until water is evaporated.
- In a large sauté pan, heat olive oil and sauté diced onions until translucent.
- Add garlic and minced chipotle pepper to the onions and sauté for 1 minute.
- Add ground turkey and cook until no longer pink, about 5-7 minutes.
- Stir in smoked paprika, cumin, salt, black pepper, fire roasted tomatoes, black beans, corn, and cilantro, cooking until the liquid evaporates.
- Combine the turkey mixture with the cooked quinoa in a bowl.
- Place the bell peppers in a baking dish and stuff them with the turkey quinoa mixture.
- Bake for 40 minutes, then top each pepper with shredded cheese and return to the oven until melted.
- Serve topped with fresh cilantro, green onions, and avocado.
Nutrition Facts (estimated)
Servings
7 peppers
Calories
262
Total fat
9g
Total carbohydrates
22g
Total protein
23g
Sodium
438mg
Cholesterol
44mg
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