Ingredients
Scale
- 4 bell peppers
- 1 cup cooked quinoa
- 1 can black beans, drained and rinsed
- 1 pound ground turkey
- 1 cup diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- In a skillet, cook the ground turkey over medium heat until browned. Drain any excess fat.
- In a large bowl, mix the cooked quinoa, black beans, diced tomatoes, cooked turkey, cumin, chili powder, salt, and pepper.
- Stuff the mixture into each bell pepper.
- Place the stuffed peppers in a baking dish and cover with foil.
- Bake for 30 minutes.
- If using cheese, remove the foil, add cheese on top, and bake for an additional 10 minutes or until the cheese is melted and bubbly.
- Serve warm.
Notes
For added flavor, serve with a side salad or fresh salsa. Customize with corn or jalapeños if desired.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 pepper
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 85mg