Mexican Quinoa Stuffed Peppers
Delicious and healthy mexican turkey stuffed peppers with quinoa. Quinoa provides added protein, fiber and minerals and a delicious new texture!
Servings: 6 Servings
Ingredients
- 1 pound lean ground turkey
- 1 cup tri-color quinoa, uncooked
- 6 large bell peppers, any color
- ½ cup chopped red onion
- 2 cloves minced garlic
- 2 tablespoons tomato paste
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (14-ounce) can petite diced tomatoes
- 1 (15-ounce) can sweet corn
- 2 teaspoons chili powder
- 1 teaspoon cumin
- Juice of one lime
- salt and pepper to taste
- 2 cups sharp cheddar cheese, divided
Instructions
- Cook the quinoa according to package directions. Slice the tops of the peppers and clean out the membranes. Set aside.
- In a large skillet, brown the lean ground turkey over medium-high heat. Before it is fully cooked add the red onion and garlic and cook until tender. Remove from heat.
- Add the tomato paste, black beans, diced tomatoes, sweet corn, quinoa, chili powder, cumin, lime juice, and salt and pepper to taste. Mix well and add 1 cup shredded cheese.
- Scoop the mixture into the peppers. Top with the remaining cheese, and bake at 350 degrees Fahrenheit for 20-25 minutes until the peppers soften and the insides are heated throughout.
Nutrition
Calories: 521kcal | Carbohydrates: 56g | Protein: 40g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 81mg | Sodium: 423mg | Potassium: 1218mg | Fiber: 11g | Sugar: 10g | Vitamin A: 1443IU | Vitamin C: 108mg | Calcium: 348mg | Iron: 5mg
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