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 (30 mL)
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 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 8
Add the black beans,
Quinoa (85 g)
,
Canned Fire Roasted Diced Tomatoes (215 g)
,
Fresh Oregano (as needed)
,
Mexican Chili Powder (1 g)
,
Ground Cumin (2 g)
, 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 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 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!
