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Southwestern Turkey and Quinoa Stuffed Peppers

21 INGREDIENTS • 13 STEPS • 50MINS

Southwestern Turkey and Quinoa Stuffed Peppers

Recipe

4.5

8 ratings
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 twist on a classic and filled with fiber and protein.
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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 twist on a classic and filled with fiber and protein.
author_avatar
Domesticate Me
Serena makes cooking and entertaining accessible and fun, regardless of your kitchen setup/culinary experience.
http://domesticate-me.com

50MINS

Total Time

$4.69

Cost Per Serving

Ingredients

Servings
2
us / metric
Bell Pepper
3
Large Bell Peppers, halved, deseeded
Olive Oil
2 Tbsp
Olive Oil
Corn
1 ear
Corn
Garlic
1 clove
Garlic, minced
Spanish Onion
1/4
Spanish Onion
Jalapeño Pepper
1/2
Jalapeño Pepper, deseeded
Extra Lean Ground Turkey
365 g
Extra Lean Ground Turkey
Canned Black Beans
185 g
Canned Black Beans, rinsed, drained
Quinoa
85 g
Quinoa, cooked
equals 1/6 cup or 2 Tbsp uncooked quinoa
Canned Fire Roasted Diced Tomatoes
215 g
Canned Fire Roasted Diced Tomatoes
Fresh Oregano
1/2 tsp
Fresh Oregano
Mexican Chili Powder
1/2 tsp
Mexican Chili Powder
Ground Cumin
1 tsp
Ground Cumin, ground
Cayenne Pepper
1 pinch
Cayenne Pepper
Salt
to taste
Salt
Low-Sodium Vegetable Broth
180 mL
Low-Sodium Vegetable Broth
Reduced-Fat Monterey Jack Cheese
40 g
Reduced-Fat Monterey Jack Cheese, shredded
Reduced-Fat Sharp Cheddar Cheese
40 g
Reduced-Fat Sharp Cheddar Cheese, shredded
Fresh Cilantro
to taste
Fresh Cilantro, chopped
Avocado
to taste
Avocados, diced
Ground Black Pepper
to taste
Ground Black Pepper

Nutrition Per Serving

VIEW ALL
Calories
882
Fat
38.8 g
Protein
60.8 g
Carbs
76.8 g
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author_avatar
Domesticate Me
Serena makes cooking and entertaining accessible and fun, regardless of your kitchen setup/culinary experience.
http://domesticate-me.com

Cooking Instructions

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step 1
Preheat your oven to 375 degrees F (190 degrees C).
step 2
Halve and deseed the Bell Peppers (3). Finely dice Jalapeño Pepper (1/2). Remove the kernels from the Corn (1 ear). Mince the Garlic (1 clove) and Spanish Onion (1/4).
step 3
Shred the Reduced-Fat Monterey Jack Cheese (40 g) and Reduced-Fat Sharp Cheddar Cheese (40 g). Drain and rinse the Canned Black Beans (185 g).
step 4
Brush the inside of each pepper with Olive Oil (2 Tbsp) and season with Salt (to taste) and Ground Black Pepper (to taste). Set aside until ready to use.
step 4 Brush the inside of each pepper with Olive Oil (2 Tbsp) and season with Salt (to taste) and Ground Black Pepper (to taste). Set aside until ready to use.
step 5
Heat one tablespoon of olive oil in a large pan. When hot, add the corn kernels and sauté for about 3 minutes until just tender.
step 5 Heat one tablespoon of olive oil in a large pan. When hot, add the corn kernels and sauté for about 3 minutes until just tender.
step 6
Add the onions, garlic and jalapenos and cook until the onions soften and the garlic becomes fragrant, about 2 minutes.
step 6 Add the onions, garlic and jalapenos and cook until the onions soften and the garlic becomes fragrant, about 2 minutes.
step 7
Add the Extra Lean Ground Turkey (365 g) and cook for 4-5 minutes, stirring constantly with a spatula to break up the meat, until the meat is no longer pink.
step 7 Add the Extra Lean Ground Turkey (365 g) and cook for 4-5 minutes, stirring constantly with a spatula to break up the meat, until the meat is no longer pink.
step 8
Add the black beans, Quinoa (85 g), Canned Fire Roasted Diced Tomatoes (215 g), Fresh Oregano (1/2 tsp), Mexican Chili Powder (1/2 tsp), Ground Cumin (1 tsp), and Cayenne Pepper (1 pinch). Cook for 2 minutes.
step 8 Add the black beans, Quinoa (85 g), Canned Fire Roasted Diced Tomatoes (215 g), Fresh Oregano (1/2 tsp), Mexican Chili Powder (1/2 tsp), Ground Cumin (1 tsp), and Cayenne Pepper (1 pinch). Cook for 2 minutes.
step 9
Taste your stuffing, and season with salt and a little more cayenne pepper if you’re into spice.
step 9 Taste your stuffing, and season with salt and a little more cayenne pepper if you’re into spice.
step 10
Stuff each bell pepper with the southwestern turkey and quinoa stuffing. Place the peppers in an oven-proof skillet or baking dish.
step 10 Stuff each bell pepper with the southwestern turkey and quinoa stuffing. Place the peppers in an oven-proof skillet or baking dish.
step 11
Pour the Low-Sodium Vegetable Broth (180 mL) into the skillet or baking dish, and cover the dish with foil. Transfer your stuffed peppers to the oven and bake for 25-30 minutes until the peppers are tender.
step 11 Pour the Low-Sodium Vegetable Broth (180 mL) into the skillet or baking dish, and cover the dish with foil. Transfer your stuffed peppers to the oven and bake for 25-30 minutes until the peppers are tender.
step 12
Remove the foil from your baking dish. Combine the Monterey jack and cheddar cheeses and sprinkle the mixture on top of each stuffed pepper. Bake the peppers uncovered for another five minutes until the cheese is melted and bubbling.
step 12 Remove the foil from your baking dish. Combine the Monterey jack and cheddar cheeses and sprinkle the mixture on top of each stuffed pepper. Bake the peppers uncovered for another five minutes until the cheese is melted and bubbling.
step 13
Garnish with Avocados (to taste) and Fresh Cilantro (to taste), if you like. Enjoy!
step 13 Garnish with Avocados (to taste) and Fresh Cilantro (to taste), if you like. Enjoy!
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