Southwestern Stuffed Peppers

These peppers are stuffed with turkey, quinoa, beans, corn, and lots of flavor!

My family probably gets annoyed with how much I love stuffed peppers, but I do! I don't really have a rhyme or reason and they probably wouldn't say anything if the peppers were cut up and I made a casserole of sorts instead. But they deal with it because I love it and I'm the one making dinner. :) I personally really enjoy this recipe because it reminds me of a crockpot quinoa recipe that I sometimes make for Taco Tuesdays - in fact, I'm making it in May. Love that there is more than just quinoa and meat.

What you need:

• 1/2 cup uncooked quinoa
• 2 cups chicken broth
• 4 large bell peppers (any color)
• 2 Tbsp. olive oil
• 1 cup sweet corn
• 1 small white onion, diced
• 2 cloves minced garlic
• 1 lb. ground turkey
• 1 Tbsp. chili powder
• 1 1/2 tsp. dried oregano
• 1 tsp. ground cumin
• 1 tsp. salt
• 1/4 tsp. cayenne pepper
• 1 can black beans, rinsed and drained
• 1 can (15 oz.) tomato sauce
• 1 cup shredded sharp cheddar cheese
• Fresh cilantro, chopped
  

Directions:

1. Add quinoa and chicken broth in a small saucepan and bring to a boil. Lower heat and cover. Cook for about 15 minutes. Remove from heat and let sit for 5 minutes, then fluff.
2. Slice bell peppers in half lengthwise and remove seeds. Place into a baking dish.
3. Heat olive oil in a a large skillet over medium heat. Add corn, onion, and garlic. Cook for 5 minutes, stirring occasionally.
4. Add ground turkey and cook for 6 minutes or until meat is cooked through.
5. Add chili powder, oregano, cumin, salt, and cayenne. Cook for an additional minute.
6. Add beans, tomato sauce, and cooked quinoa. Cook for 5 more minutes.
7. Divide filling between peppers and cover with foil.
8. Bake in a preheated 375 degree oven for 30 minutes.
9. Remove foil and top with shredded cheese. Bake until cheese has melted.
10. Top with cilantro and serve.
    

Recipe slightly adapted from Dessert for Two

I love these Slow Cooker Stuffed Peppers because they are so nice to throw together and let cook. These Lasagna Stuffed Peppers from Buns In My Oven look so delicious and are low carb too.

Southwestern Stuffed Peppers

Yield: 4

Author: Sarah Ellis/Fantastical Sharing of Recipes

Ingredients

• 1/2 cup uncooked quinoa
• 2 cups chicken broth
• 4 large bell peppers (any color)
• 2 Tbsp. olive oil
• 1 cup sweet corn
• 1 small white onion, diced
• 2 cloves minced garlic
• 1 lb. ground turkey
• 1 Tbsp. chili powder
• 1 1/2 tsp. dried oregano
• 1 tsp. ground cumin
• 1 tsp. salt
• 1/4 tsp. cayenne pepper
• 1 can black beans, rinsed and drained
• 1 can (15 oz.) tomato sauce
• 1 cup shredded sharp cheddar cheese
• Fresh cilantro, chopped

Instructions

1. Add quinoa and chicken broth in a small saucepan and bring to a boil. Lower heat and cover. Cook for about 15 minutes. Remove from heat and let sit for 5 minutes, then fluff.
2. Slice bell peppers in half lengthwise and remove seeds. Place into a baking dish.
3. Heat olive oil in a a large skillet over medium heat. Add corn, onion, and garlic. Cook for 5 minutes, stirring occasionally.
4. Add ground turkey and cook for 6 minutes or until meat is cooked through.
5. Add chili powder, oregano, cumin, salt, and cayenne. Cook for an additional minute.
6. Add beans, tomato sauce, and cooked quinoa. Cook for 5 more minutes.
7. Divide filling between peppers and cover with foil.
8. Bake in a preheated 375 degree oven for 30 minutes.
9. Remove foil and top with shredded cheese. Bake until cheese has melted.
10. Top with cilantro and serve.

Notes:

Recipe slightly adapted from Dessert for Two

Created using The Recipes Generator