Protein-Packed Peppers

Peppers are amazing. Mexican food is amazing. When you stuff peppers with a Tex-Mex twist, it just doubles the amazingness factor. These stuffed peppers were so darn delicious, I just HAD to share the recipe for all of posterity. Also, this is healthy and packed with protein. Enjoy!!

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!