Turkey Quinoa Stuffed Peppers

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Prep Time: 5 minutes

Total Time: 1 hour

Servings: 8

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INGREDIENTS:

• 1 lb ground turnkey breast

• 1 lb chorizzo

• 1 cup quinoa, uncooked

• 2.5 cups chicken broth, separated

• 1 cup tomato sauce

• 1/2 cup fresh cilantro, chopped

• 2 T olive oil

• 6 cloves garlic

• 1 onion diced

• 4 t ground cumin

• 1 t garlic powder

• 2 t salt

• 1 t black pepper

• 4-6 bell peppers, halved and seeded

• 1 cup of shredded cheese

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DIRECTIONS:

1. Heat a large sauté pan over medium high heat. Add olive oil. Sauté onions and garlic, stirring occasionally until fragrant (a couple minutes).

2. Add ground turkey, cumin, garlic powder, salt, and pepper. Break up the turkey using a wooden spoon/spatula, allowing it to brown (4-5 minutes).

3. Once turkey is almost completely browned, add uncooked quinoa, tomato sauce, 2 cup of chicken broth, and chopped cilantro. Stir well to combine then cover. Let simmer over medium heat for 15 minutes.

4. While the mixture simmers, preheat the oven to 400 degrees F and slice the bell peppers in half. Remove the seeds and white membranes inside.

5. Put bell peppers halves into an oven proof dish. Fill each half with as much turkey-quinoa filling as you can. Pour remaining 1/2 cup of chicken broth into the baking dish and cover tightly with foil.

6. Bake for 20 minutes. Remove the foil, sprinkle each bell pepper with shredded cheese and bake another 10 minutes. Serve immediately

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