Stuffed with flavor and nutrients
+ 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
Preheat oven to 400°. Boil 2 cups of water.
Chop your veggies! Dice onion, thinly slice scallion and cut limes into wedges. Chop the bell peppers in half, lengthwise, and remove seeds.
Once water is boiling, add quinoa to pot. Cover, let simmer and cook on low heat for 15-20 minutes.
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!
Coat the halved bell peppers with a drizzle of olive oil, season with salt and pepper. Bake in the oven for 5-7 minutes.
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.
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!