Turkey Quinoa Stuffed Peppers

Heat GOYA® Extra Virgin Olive Oil (1 dash) in a large skillet with deep sides, then brown Ground Turkey (1 lb) in it. Season it with Salt (to taste) and Ground Black Pepper (to taste) generously.

Once cooked, transfer to a plate and add the Butternut Squash (2 cups) and Sweet Potato (1) to the same pan to cook, stirring occasionally.

Let the sweet potatoes soften for a couple of minutes, then add in Onion (1) and Sage Leaves (1 Tbsp). Season with more salt and pepper along with Sweet Paprika (1/2 tsp), Ground Cinnamon (1/2 tsp), Ground Cumin (1/2 tsp), and Garlic Powder (1/2 tsp).

Stir in Tomato Paste (1 Tbsp) and let it cook for a minute with everything. Then pour in the GOYA® Tomato Sauce (1 can) return the turkey to the pan, and stir to combine. Let it come to gentle boil, then reduce it to a simmer to cook for 15 minutes.

While that mixture cooks, cook the Quinoa (1/2 cup). Get out a medium saucepan and bring the Chicken Stock (1 cup) to a boil in it on the stove. Pour in the quinoa and stir it into the stock. Cover the pot and reduce the heat to low. Let the quinoa cook until tender for about 10-12 minutes.

Fluff up the quinoa up when it is done, then stir it into the rest of the filling mixture.

Preheat oven to 350 degrees F (180 degrees C). Line a sheet tray with a silicone mat or foil.

Lay out the Red Bell Peppers (4) halves on the tray, then stuff all of them to the brim with filling, really packing it in tightly. Sprinkle the Smoked Gouda (1 1/2 cups) generously on top of each stuffed pepper, then bake them for 10 minutes to make the cheese bubbly.

Serve immediately.