Simple Recipes for Every Day
Turkey Stuffed Peppers
- Serves: 8
- Prep Time: 20 min
- Cook Time: 1 hr 15 min
Ingredients
- ½ cup quinoa, rinsed and drained
- 4 large bell peppers, halved, seeded
- 1 tablespoon extra-virgin olive oil
- 1 pound ground turkey
- 1 small onion, minced
- 1 jalapeño, seeded, minced (optional)
- 3 cloves garlic, minced
- ½ teaspoon sea salt
- 1 (14 ounce) can fire roasted diced tomatoes
- 2 tablespoons Taco Seasoning
- 1 (15 ounce) can black beans, rinsed and drained
- 1¾ cups shredded pepper jack cheese
- ¼ cup chopped cilantro, for serving (optional)
- 1 avocado, diced, for serving (optional)
- ¼ cup crumbled cotija, for serving (optional)
- 2 green onions, chopped, for serving (optional)
Method
Add the quinoa and 1 cup water to a small saucepan and bring to a boil over high heat. Once boiling, reduce heat to low, cover, and simmer until all liquid is absorbed, 20 minutes.
Preheat the oven to 350°F with a rack in the center position. Grease a 9x13 baking dish or rimmed sheet pan. Place the peppers, cut side up in the prepared baking dish.
Add the olive oil to a large skillet set over medium high heat. Once the oil is glistening, add the turkey, onions, jalapeño, garlic and salt and cook, breaking up the meat with a wooden spoon, until the turkey is browned and the onions are tender, about 6 minutes. Turn off the heat.
Stir in the quinoa, tomatoes, along with their juices, taco seasoning, black beans and 1 cup of the cheese.
Using a large spoon divide the filling equally, stuffing each bell pepper. Cover the baking dish with foil and bake for 30 minutes.
Remove the baking dish from the oven, discard the foil and sprinkle the peppers with the remaining ¾ cup of cheese. Place the peppers back in the oven and cook, uncovered for 15-20 minutes or until the cheese is melted and the peppers are soft and tender.
To serve, top with cilantro, avocado, cotija and green onions if using.