Southwestern Turkey Stuffed Peppers with Quinoa

• Gluten free

• Meat

  • 1 lb 93% lean ground turkey, Lean

• Produce

  • 6 Bell peppers
  • 15 oz Black beans
  • 1/4 cup Cilantro, fresh
  • 1 cup Corn, frozen roasted
  • 3 cloves Garlic
  • 1/2 tsp Garlic powder
  • 1 Jalapeno, large
  • 1/2 tsp Oregano
  • 1 Shallot, large
  • 28 oz Tomatoes

• Pasta & Grains

  • 1 heaping cup Quinoa, cooked

• Baking & Spices

  • 2 tsp Chili powder
  • 1/2 tsp Paprika
  • 1 Sea salt + pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 2 tsp Cumin

• Dairy

  • 2 cups Mexican-blend cheese

Found on parsnipsandpastries.com

Description

Ingredients

• 6 bell peppers
• 1 tablespoon olive oil
• 1 large shallot, minced
• 3 cloves garlic, minced
• 1 large jalapeno, diced
• 1 lb 93% lean ground turkey
• 15 ounces (1 can) black beans
• 1 cup frozen roasted corn
• 2 teaspoons cumin
• 2 teaspoons chili powder
• ½ teaspoon paprika
• ½ teaspoon oregano
• ½ teaspoon garlic powder
• sea salt + pepper, to taste
• 28 ounces diced tomatoes (in tomato juice)
• 1 heaping cup cooked quinoa*
• ¼ cup fresh cilantro, chopped
• 2 cups shredded Mexican-blend cheese*
• Olives, avocado, salsa, sour cream, and fresh cilantro.

Directions

• Preheat oven to 375.
• Slice the peppers in half lengthwise, remove the seeds/core, drizzle with olive oil, sea salt, and pepper. Roast the peppers cut side down for 15 minutes. Set aside.
• Heat a skillet with a tablespoon of olive oil and cook the shallot, garlic, and jalapeno until softened, but not browned. Season with sea salt and pepper. Add in the ground turkey, crumble, and cook until cooked through. Season the turkey mixture with the cumin, chili powder, paprika, oregano, and garlic powder.
• Add in the roasted corn, black beans, and the diced tomatoes. Cook to reduce the tomatoes a bit and to meld the flavors. Remove from the stove and mix in the cooked quinoa and chopped fresh cilantro. Taste the mixture for salt and add more if needed.
• Turn the peppers over, cut side up. Pack the filling into the 12 bell pepper halves. Top each half with some shredded cheese. Bake, covered in foil, for 20 minutes. Remove the foil and bake an additional 10-15 minutes, until the cheese is melted, bubbly, and the peppers are tender.
• Top with desired toppings. Enjoy!