Quinoa Turkey Stuffed Peppers

I love these stuffed peppers.  I made them using two nice size bell peppers, and it was plenty to feed my husband and I for dinner and lunch the next day!  They are quite filling and satisfying. The recipe makes enough to fill 4 peppers.  Although I did make the full recipe I only used enough to fill two peppers.  The rest of the filling I saved and use to fill some tacos/burritos during the week for lunches.  These also were very tasty with a fruit smoothie on the side.

For the Filling:

2 tablespoons olive oil

1 medium onion, minced

3 cloves of garlic, minced

1 lb. ground turkey

1 can diced tomatoes

1 cup frozen corn

1 can drained and rinsed black beans

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1 teaspoon chili powder

1/4 teaspoon red pepper flake (or more for more spice!)

1/2 teaspoon ground cumin

For the Quinoa

1 cup quinoa, uncooked

2 cups low sodium vegetable broth (or chicken)

1 teaspoon chili powder

1/2 teaspoon garlic powder

1/4 teaspoon salt, more to taste

4-5 bell pepper

1 1/2 cup grated cheese blend, cheddar, mexican, pepper jack, or any other you prefer

Salsa and guacamole for serving

1. Start by cooking the quinoa.  In a saucepan, add quinoa, broth, and spices. Let it boil and then reduce heat to low and simmer covered for about 15 minutes.

2. While quinoa cooks, work on filling.  heat olive oil in a large pot or saute pan.  Saute minced onion until softened. Add in the garlic and cook another minute.  Next add in the ground turkey.  Add in spices.  Cook about 8 minutes until cooked through.  Add the tomatoes, beans, and corn. Simmer 5 minutes.

3. Wash peppers, cut in half removing ribs and seeds.  Spray baking sheet and cook pepper cut side up for 15 minutes until barely tender,  in preheated oven at 350 degrees.

4. When ready combine meat and quinoa.  Stuff peppers fully. Top with grated cheese. Bake 15 minutes or until cheese is bubbling.  Serve with salsa nd guacamole, enjoy!