Healthy Turkey and Quinoa Mexican Stuffed Peppers
- 1 tablespoon extra virgin olive oil
- 8 ounces lean ground turkey
- 1/4 cup onion chopped
- 2 garlic cloves minced
- 3/4 cup crushed tomatoes
- 1/2 cup chicken stock
- 1/4 cup frozen corn
- 1/4 cup black beans drained and rinsed
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/8 teaspoon pepper
- 1/8 teaspoon salt
- 1/2 cup cooked quinoa
- 1/2 tablespoon lime juice
- 2 tablespoons cilantro chopped
- 3 bell peppers cut in half and seeded
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!