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RECIPE
21 INGREDIENTS13 STEPS50MIN

Southwestern Turkey and Quinoa Stuffed Peppers

4.5
8 Ratings
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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.

50MIN

Total Time
Domesticate Me
Serena makes cooking and entertaining accessible and fun, regardless of your kitchen setup/culinary experience.
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Ingredients
US / METRIC
Servings:
2
Serves 2
Ingredient List
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3
Large  Bell Peppers , halved, deseeded
2 Tbsp
1 ear
1 clove
Garlic , minced
1/4
Spanish Onion
1/2
Jalapeño Pepper , deseeded
1 cup
Canned Black Beans , rinsed, drained
1/2 cup
Quinoa , cooked
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
to taste
Fresh Cilantro , chopped
to taste
Avocados , diced
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Nutrition Per Serving
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CALORIES
1737
FAT
50.5 g
PROTEIN
81.4 g
CARBS
249.7 g

Directions

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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 (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 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 (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 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 (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 13
Garnish with Avocados (to taste) and Fresh Cilantro (to taste) , if you like. Enjoy!

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Nutrition Per Serving
Calories
1737
% Daily Value*
Fat
50.5 g
65%
Saturated Fat
12.5 g
62%
Trans Fat
0.2 g
--
Cholesterol
152.6 mg
51%
Carbohydrates
249.7 g
91%
Fiber
33.1 g
118%
Sugars
11.1 g
--
Protein
81.4 g
163%
Sodium
1018.6 mg
44%
Vitamin D
0.7 µg
3%
Calcium
443.5 mg
34%
Iron
13.9 mg
77%
Potassium
2097.5 mg
45%
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