Ingredients:
- ½ - 1 Tbs olive oil
- ½ Spanish onion diced
- ½ pound lean ground turkey
- 2 cans Rotel diced tomatoes (I used 1 can of original & 1 can of Mexican Style w/ lime & cilantro)
- 14 oz. can of black beans drained & rinsed
- 2 Tbs taco seasoning (I used reduced-sodium Old El Paso taco seasoning)
- ½ cup Quinoa
- ¾ cup water
- 4 Bell Peppers halved, de-ribbed, & de-seeded
- Shredded Mozzarella to sprinkle on top
Directions:
- Heat olive oil in a medium saucepan. Add onion & cook on medium-low for about 5 minutes or until onion is translucent. Add turkey & cook through.
- Add diced tomatoes, black beans, taco seasoning, quinoa, and water. Cover & bring to a boil. Reduce heat to medium-low & simmer for 20-30 minutes or until quinoa has absorbed most/all of the water. While simmering, pre-heat oven to 375°.
- Place peppers in a 13x9” baking dish. Fill peppers with quinoa mixture & top with Mozzarella. Cover pan with foil & bake for 45 minutes.
- *I had extra filling, which was a lovely dinner preview!
I am a slow onion dicer & pepper cutter, so this took me about
40 minutes of prep time, but I cut the peppers while the quinoa mix was
cooking. Multitasking for the win! That being said, I could not recommend this
for a night where you’re in a time crunch. The night before a time crunch would
be ideal! Make dinner colorful!
