3 bell peppers, halved stem to tip, seeds removed
1/2 pound ground turkey
3 tbl taco seasoning
4 oz tomato sauce
1/2 cup corn
1/2 cup quinoa
1 cup black beans
1/4 cup cilantro, chopped
1 ounce shredded cheddar
Preheat oven to 350 F.
Cook quinoa according to package directions, cool and set aside.
In a skillet over medium heat, add 2 tablespoons of olive oil and cook the turkey until browned. Add tomato sauce and taco seasoning and mix to combine. Turn off heat.
While the turkey is cooking, set bell peppers in a steamer and fill pan with 1″ of water. Steam bell peppers for 5 minutes. Set aside.
In a large bowl, combine quinoa, black beans, corn, cilantro and turkey.
Combine cooked quinoa, black beans, corn, cilantro and turkey and toss to combine.
In an oven safe baking dish, place steamed bell peppers cut side up and fill the cavity with quinoa turkey mixture.
Top with shredded cheese and bake for 10-15 minutes or until heated through.
Serve with sliced avocado, guacamole or salsa!
Make Ahead Instructions
These Mexican Quinoa stuffed peppers are perfect for meal prep! To freeze for later in the week, put the assembled belle peppers in a freezer-safe container with a lid, or cover with a layer of plastic wrap, then foil. Remove the plastic wrap and bake straight from frozen!
- Serving Size: 1 pepper half
- Calories: 267
- Fat: 5 g
- Carbohydrates: 40 g
- Fiber: 9 g
- Protein: 18 g