These healthy Mexican quinoa and turkey stuffed peppers are a quick and easy weeknight meal that’s ready in under 35 minutes!
Preheat oven to 350 degrees. Meanwhile, add oil to a large skillet. Add in ground turkey and saute until fully cooked and no longer pink, 4-5 minutes.
Add in onion and cook for 2-3 minutes. Toss in garlic and cook for an additional minute.
Stir in tomatoes, chicken broth, corn, beans, cumin, chili powder, paprika, pepper and salt. Bring to a simmer. Cook for 2-3 minutes until slightly thickened.
Take off the heat and stir in cooked quinoa, lime juice and cilantro.
Stuff peppers with the filling and place in a 9 x 13 pan. Cover with aluminum foil. Bake for 20-25 or until the peppers are tender and the filling is hot.
Serve immediately and enjoy!