Stuffed Peppers

What you'll need: 

  • 1 heaping cup Quinoa, cooked
  • 2 tsp Chili powder
  • 1/2 tsp Paprika
  • 1 Sea salt + pepper
  • 2 tsp Cumin 
  • 1 tbsp Olive oil
  1. Preheat the oven to 375.
  2. Slice tops off the peppers, remove the seeds/core, drizzle with olive oil, sea salt, and pepper. Roast the peppers cut side down for 15 minutes. Set aside.
  3. Heat a skillet with a tablespoon of olive oil and cook the red onion, garlic, and jalapeno until softened, but not browned. Season with sea salt and pepper. Add in the ground turkey, crumble, and cook until cooked through. Season the turkey mixture with the cumin, chili powder, paprika, oregano, and garlic powder.
  4. Add in the black beans and diced tomatoes. Cook to reduce the tomatoes and to meld the flavours. Remove from the stove and mix in the cooked quinoa and chopped fresh cilantro.
  5. Turn the peppers over, cut side up. Pack the filling into the peppers. Top each half with shredded cheese. Bake, covered in foil, for 20 minutes. Remove the foil and bake an additional 10-15 minutes, until the cheese is melted and the peppers are tender.
  6. Salt + Pepper to taste & serve! 

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