7 Servings 60 min Cook
1/2 Cup Quinoa
2 Tbsp Olive Oil
1 Medium (2-1/2" dia) Onions
3 Clove Garlic
4 Tsp Pepper Or Hot Sauce
1 Lb Ground Turkey
1 Tsp Paprika
1 Tsp, ground Cumin
1/2 Tsp Salt
1/4 Tsp Pepper
1 Cup, chopped or sliced Tomatoes
3/4 Cup Canned Black Beans
3/4 Cup kernels Corn
1 Cup Fresh Cilantro
7 Large (2-1/4 per pound, approx 3-3/4" lo Red Bell Pepper
3/4 Cup, shredded Colby Cheese
2 Tbsp Onions
1 Sprigs Fresh Cilantro
1 Fruit, without skin and seed Avocados
Preheat oven to 350 degrees F.
In a small saucepan add 1 cup of water.
Bring to a boil and add quinoa.
Cover.
Bring to a boil and then reduce to simmer for 10-13 minutes until water is evaporated.
Fluff with a fork and set aside
Heat a large sauté pan to medium high heat.
Add olive oil and diced onions.
Sauté onions until translucent, about 2-3 minutes
Add garlic and hot sauce to onion mixture, sauté for 1 minute.
Add in ground turkey, cook until no longer pink.
Approximately 5-7 minutes
Next, add in smoked paprika, cumin, salt, ground pepper, fire roasted tomatoes, black beans, corn, and fresh cilantro.
Cook until liquid is evaporated, about 4-5 minutes.
Stirring occasionally
Add turkey mixture to a bowl with quinoa and toss to mix
Place peppers in a 13x9 baking dish open side up.
Stuff with turkey quinoa mixture.
Bake for 40 minutes
Remove from oven and top each pepper with 1 tablespoon of shredded cheese.
Place back in oven and cook until cheese is melted, another minute
Serve; top with fresh cilantro, green onions, and avocado.
