Dinner
Southwest Turkey Stuffed Peppers
These are healthy, flavorful and satiating. Quick to throw together and oh so gorgeous. The leftover filling can be repurposed the next day for a beautiful salad for a whole new meal with minimal effort.
Southwest Turkey Stuffed Peppers
These are healthy, flavorful and satiating. Quick to throw together and oh so gorgeous. The leftover filling can be repurposed the next day for a beautiful salad for a whole new meal with minimal effort.
Ingredients
- drizzle of avocado oil
- 1 onion, diced
- 1 pound ground turkey breast
- salt and pepper to taste
- 1 tbsp cumin
- 1 can black beans, drained and rinsed
- 1 can corn, drained and rinsed
- 1 cup chicken broth
- 14oz can diced tomatoes
- 1-2 cups prepared quinoa (I make mine with bone broth for flavor and extra nutrients)
- 3 bell peppers (any color you prefer)
- hand shredded raw cheddar
- cilantro
- avocado
Instructions
- Drizzle a skillet with avocado oil and add diced onion. Cook until the onion starts to get translucent, then add turkey.
- Season turkey with salt, pepper and cumin, and break it up with a meat chopper.
- When turkey is no longer pink, add black beans, corn, broth and diced tomatoes. When liquid starts to bubble, add in your quinoa. Let this simmer until most of the liquid is evaporated.
- Cut peppers in half lengthwise and remove the seeds and stems. Place in a baking dish and spoon turkey mixture into each half until they are full. You can top with cheese if you would like. I topped mine with a hand shredded raw cheddar.
- ➡️➡️➡️IMPORTANT NOTE- you should have a ton of the turkey quinoa mix leftover. Save this for a whole new salad recipe!
- Bake stuffed peppers (covered) at 400° for 40 minutes.
- Serve with fresh cilantro and a sliced avocado.