Southwestern Turkey and Quinoa Stuffed Peppers

Recipe

21 INGREDIENTS • 13 STEPS • 50MINS

Southwestern Turkey and Quinoa Stuffed Peppers

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.

Southwestern Turkey and Quinoa Stuffed Peppers

Save

Serena makes cooking and entertaining accessible and fun, regardless of your kitchen setup/culinary experience.

http://domesticate-me.com

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.

50MINS

Total Time

$4.69

Cost Per Serving

Ingredients

Servings

2

US / Metric

3

Large Bell Peppers, halved, deseeded

2 Tbsp

1 ear

1 clove

Garlic, minced

1/4

Spanish Onion

1/2

Jalapeño Pepper, deseeded

13 oz

Extra Lean Ground Turkey

1 cup

Canned Black Beans, rinsed, drained

1/2 cup

Quinoa, cooked

equals 1/6 cup or 2 Tbsp uncooked quinoa

3/4 cup

Canned Fire Roasted Diced Tomatoes

1/2 tsp

Fresh Oregano

1/2 tsp

Mexican Chili Powder

1 tsp

Ground Cumin, ground

1 pinch

Cayenne Pepper

to taste

3/4 cup

Low-Sodium Vegetable Broth

1/3 cup

Reduced-Fat Monterey Jack Cheese, shredded

1/3 cup

Reduced-Fat Sharp Cheddar Cheese, shredded

to taste

Fresh Cilantro, chopped

to taste

Avocados, diced

to taste

Ground Black Pepper

Nutrition Per Serving

VIEW ALL

Calories

882

Fat

38.8 g

Protein

60.8 g

Carbs

76.8 g

Southwestern Turkey and Quinoa Stuffed Peppers

Save

Serena makes cooking and entertaining accessible and fun, regardless of your kitchen setup/culinary experience.

http://domesticate-me.com

Cooking InstructionsHide images

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 (1/3 cup) and Reduced-Fat Sharp Cheddar Cheese (1/3 cup). Drain and rinse the Canned Black Beans (1 cup).

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 (13 oz) 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 (13 oz) 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 (1/2 cup), Canned Fire Roasted Diced Tomatoes (3/4 cup), 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 (1/2 cup), Canned Fire Roasted Diced Tomatoes (3/4 cup), 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 (3/4 cup) 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 (3/4 cup) 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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