Description
These Southwestern Turkey Stuffed Peppers are filled with quinoa, black beans, roasted corn, and spices. Topped with typical taco fixings, this healthy meal is a new spin on a classic.
Ingredients
Scale
- 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
- 1/2 teaspoon paprika
- 1/2 teaspoon oregano
- 1/2 teaspoon garlic powder
- sea salt + pepper, to taste
- 28 ounces diced tomatoes (in tomato juice)
- 1 heaping cup cooked quinoa*
- 1/4 cup fresh cilantro, chopped
- 2 cups shredded Mexican-blend cheese*
For topping:
- Olives, avocado, salsa, sour cream, and fresh cilantro.
Instructions
- 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!
Notes
*Cook 1 cup dry quinoa in 2 cups of chicken stock. Toast the quinoa in olive oil until lightly toasted, pour in stock, bring to a boil and cover. Cook 15 minutes, and then let stand, covered, for 5 minutes.
**The blend I used included sharp Cheddar, Monterey Jack, Asadero, and Queso Blanco cheeses.