4 Bell Peppers (Green, Red, Yellow, or Orange – whatever you have on hand)
- olive oil spray
- 1 small onion
- 1 package of ground turkey
- 1 tsp cumin
- 1 tsp chili powder
- 1 pinch or more of red pepper flakes depending on how hot you like it
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 can of black beans rinsed
- 1/2 cup of frozen corn (optional)
- 1 28 oz can of crushed tomatoes reserving 1 cup for meat mixture
- 1 box of quinoa
(if you have a flavored kind, that is an option. It adds to the flavor – I chose tomato and basil) another option is lentils. Cook them according to directions and add at the end.
4 ounces of shredded low-fat cheddar cheese
optional garnish – cilantro, avocado, light sour cream, chopped tomato, shredded lettuce
Preheat oven to 400 degrees
Start making quinoa according to box directions
add the 20 ounces of crushed tomatoes to the bottom of a casserole dish big enough to fit your peppers
Cut your bell peppers in half from top to bottom for smaller portions or for a bigger serving just cut the tops off and take out all the seeds and put in casserole cut side up, set aside
dice onion and heat olive oil spray to large saute pan. on medium to high heat, saute onions until soft about 3 mins.
Add cumin, chili powder and red pepper flakes to onions to toast the dried seasoning in pan
add ground turkey and break up while it cooks
Add the onion powder and garlic powder and cook an additional 3 mins
Add your black beans and frozen corn and reserved 8 ounces of crushed tomatoes, simmer for 5 mins to let flavors marry.
take the meat mixture off of the heat and mix in the quinoa
take this mixture and put heaping spoonfuls divided up evenly into the peppers
Cover with foil and bake for 45 mins
take foil off and sprinkle with cheese and bake another 5-10 minutes until cheese is melted and browned. You may want to broil to get the color.
garnish with favorite toppings
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