Southwestern Turkey Stuffed Peppers

Southwestern Turkey Stuffed Peppers

Ingredients

2 Medium bell peppers

½ tbsp Olive oil

½ lb Lean ground turkey

1 tsp Chili powder

1 tsp Ground cumin

¼ cup Green onions, sliced

¼ cup No sugar added diced tomatoes

¼ cup Low sodium black beans, drained and rinsed

¼ cup Quinoa, cooked

¼ cup Reduced fat shredded cheddar

Directions

Preheat oven to 400F.

Slice bell peppers in half lengthwise. Remove and discard seeds. Rub each pepper inside and out with olive oil then place cut side up on a baking sheet. Transfer to the oven and bake 8 minutes, until just tender.

In a large skillet, heat 2 Tbsp water over medium heat. Add ground turkey, chili powder and cumin. Cook 5-7 minutes, stirring to break up, until cooked through. Add 1-2 Tbsp water at a time as needed to keep from sticking.

Add green onions, tomatoes, black beans, and cooked quinoa. Toss to combine. Remove from heat.

Remove peppers from the oven. Fill each pepper with turkey mixture then top with shredded cheese. Return to the oven for 10 minutes, until cheese is bubbling.