28ouncesdiced Tomatoes(diced tomatoes in puree is even better)
1/2cupcooked quinoaor cooked rice
juice of one lime
3extra largebell peppershalved and seeded
1/2cupshredded Monterey Jack cheese
1/2cupshredded cheddar cheese
cilantro for garnish
Instructions
Preheat oven to 400 degrees F.
Add 1 tablespoon oil to a large skillet over medium-high heat. When the skillet is hot, add the diced onion and cook for about 2 minutes until it starts to soften. Add the ground turkey and minced garlic and cook until the meat is almost cooked through, breaking it up in crumbles with a spoon as it cooks.
Add the chili powder, cumin, paprika, salt and pepper and cook for an additional 30 seconds. Add the tomatoes and simmer for 5 minutes. Stir in the cooked quinoa. Squeeze the lime juice over the mixture.
Fill the peppers with the mixture. Cover tightly with aluminum foil and bake for 30 minutes. Remove the foil and carefully sprinkle cheese over the top. Return to the oven and bake for an additional 10 minutes. Serve immediately.
Notes
Note: The cook time does not include cooking the quinoa. I use store-bought cooked quinoa to save time, but if you are cooking the quinoa from scratch, you will need to add an additional 30 minutes to the cook time.STORAGE: Store leftover stuffed peppers in a sealed container in the refrigerator for up to 3 days.