Friday, 25 April 2014

Southwestern Turkey and Quinoa Stuffed Peppers


3 large bell peppers, halved lengthwise and seeds removed (I like to use three different colors because it looks cool, but any color peppers will do.)
2 tablespoons extra virgin olive oil, divided
1 ear of corn, kernels removed
1 clove garlic, minced
¼ of a Spanish onion, minced
½ fresh jalapeno, seeded and finely diced
¾ pound extra lean ground turkey
1 cup canned black beans, drained and rinsed
½ cup cooked quinoa
½ 15oz can diced fire roasted tomatoes
½ teaspoon oregano
½ teaspoon Mexican chili powder
1 teaspoon ground cumin
1 pinch of cayenne pepper
Salt to taste
¾ cup low-sodium vegetable broth
1/3 cup reduced-fat Monterey jack cheese, shredded
1/3 cup reduced-fat sharp cheddar cheese, shredded
For garnish: (optional)
Freshly chopped cilantro
1 avocado, diced

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