Stuffed with flavor and nutrients
Ingredients
+ 16 oz ground turkey
+ 1 yellow onion
+ 2 unit scallions
+ 1 lime
+ 2 red bell peppers
+ 2 yellow bell peppers
+ 16 oz crushed tomatoes
+ 1 cup quinoa
+ 1 cup monterey jack cheese
+ 4 tsp olive oil
+ seasoning: salt, black pepper, chili powder, paprika, onion powder, garlic powder, cumin
Directions
Step 1
Preheat oven to 400°. Boil 2 cups of water.
Step 2
Chop your veggies! Dice onion, thinly slice scallion and cut limes into wedges. Chop the bell peppers in half, lengthwise, and remove seeds.
Step 3
Once water is boiling, add quinoa to pot. Cover, let simmer and cook on low heat for 15-20 minutes.
Step 4
Heat a drizzle of olive oil into a large pan. Add onion and scallions. Season with salt and pepper. After the onions have softened, add ground turkey. Cook for 3-4 minutes, then add all seasonings for southwest flavors. Sprinkle with salt and pepper!
Step 5
Coat the halved bell peppers with a drizzle of olive oil, season with salt and pepper. Bake in the oven for 5-7 minutes.
Step 6
Stir crushed tomatoes into pan with ground turkey and bring to a simmer. Once the quinoa has cooked, add it to the pan and season with salt and pepper.
Step 7
Stuff bell peppers with as much filling as possible. Sprinkle with cheese. Return to the oven and cook for an additional 10 minutes. Squeeze with lime wedges and serve!
Serves 4
