Quinoa and Turkey Stuffed Peppers

quinoa turkey stuffed peppers

I made these for dinner last night and they were so easy to make and so good! I was actually really impressed with myself! You can use any color pepper, but red is my fave! Now I don't know about you all, but I absolutely HATE cutting onions. It is legit torture for me. Not sure if it effects some people more than others, but I am probably an example of the worst case scenario. Even if someone is cutting them 3 rooms away my eyes start burning and watering. Usually I coax someone else into doing the onion cutting for me and leave the house while they are doing it, but that was not an option for me last night, so I had to adapt! My ski goggles worked like a charm! I cut those bad boys up no problem! So from now on they are staying in my kitchen.

  • 4 bell peppers halved length wise, ribs removed
  • 1/2 cup cooked quinoa
  • 1/2 lb lean ground turkey
  • 1 small onion
  • 1 14 oz can fire roasted tomatoes 
  • 1 7 oz can of diced green chilis
  • 1 14 oz can black beans drained and rinsed
  • 1 TBS taco seasoning (I just used my own little concoction of spices: paprika, cumin, cayenne, chili powder, salt, pepper)
  • 1/2 TBS cumin
  • 1/2 TBS olive oil
  • 1/2 cup mozzarella shredded cheese (I just sprinkled a little on top)
  • 3/4 cup water

  1. Heat olive oil in a large saucepan. Add onion and cook until translucent ( about 3 minutes). Add in meat and cook until browned. Drain any excess fluid.
  2. Add in black beans, tomatoes, green chilies, water, quinoa, cumin, taco seasoning, salt and pepper if desired. Cover and bring to a boil. Reduce heat to medium/low and simmer for 15 minutes.
  3. Heat oven to 375. Place peppers in 13 x 9 baking dish. Spoon in filling and top with cheese. Cover pan with foil and bake for 40 minutes.
  4. Remove from oven and serve with avocado, non-fat greek yogurt (Sour cream replacement) and salsa (optional). Enjoy!

quinoa stuffed peppers


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