Turkey Stuffed Peppers

  • 1lb ground turkey
  • 1/2 tsp salt
  • 1 small onion, minced
  • 3 cloves garlic, minced
  • 1 cup quinoa, cooked according to package instructions
  • 1 14 oz can fire roasted diced tomatoes
  • 1 jalapeño, minced (optional)
  • 2 tbsp taco seasoning
  • 1 can black beans, rinsed and drained
  • 1 1/2 cup pepper jack cheese, grated
  • 4 large bell peppers
  • cilantro
  • avocado
  • green onions
  • crumbled cotija or queso fresco, optional

  1. In a large skillet brown meat breaking up into bits. Once cooked through add in chopped onion and garlic and cook until onions are translucent.
  2. Remove meat mixture from heat and add in quinoa fire roasted tomatoes, jalapeño, taco seasoning, black beans and 1 cup of the cheese.
  3. Preheat oven to 350°F. Using a sharp knife cut peppers in half lengthwise and use a spoon to discard seeds. Line peppers on a lightly greased baking sheet.
  4. Using a large spoon divide filling equally between each bell pepper. Top with remaining cheese and bake for 20 minutes or until pepper is tender.
  5. While still hot top peppers with cilantro, avocado, green onions and cortina or quest fresco if desired. Serve immediately.
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