RECIPE OF THE MONTH | DECEMBER | bestrong24
Makes 8 servings
INGREDIENTS:
1 lb ground turkey
2 tsp avocado oil
4 large red bell peppers
1 medium red onion
1 cup quinoa, uncooked
4 cloves garlic
One 15-oz can black beans
One 15-oz can diced tomatoes
1 ½ cups shredded reduced fat Pepper Jack (about 6 ounces)
2 green onions (scallions)
1 bunch cilantro
1 avocado
Taco Seasoning
I tablespoon chili powder
¼ teaspoon garlic powder
¼ teaspoon onion powder
½ teaspoon paprika
1 ½ teaspoons ground cumin
1/2 teaspoon salt
DIRECTIONS:
1. Preheat oven to 350ºFahrenheit
2. Rinse the fresh vegetables.
3. Cook the quinoa according to package instructions.
4. Chop the onion and mince the garlic.
5. Heat oil in a large pan over medium heat. Brown the turkey. Add onions and cook until onions are tender and turkey is cooked through, about 6-8 minutes.
6. Add garlic and cook, stirring frequently, for 1-2 minutes.
7. Remove the meat mixture from heat and add to a large bowl.
8. Add the cooked quinoa, tomatoes, taco seasoning, black beans, and 1 cup (4 ounces) of cheese to the bowl and mix well.
9. Slice the bell peppers in half vertically (place knife just outside of the stem and slice downward. The stem that stays on one half can be baked but not eaten). Scoop out the seeds with a spoon.
10. Line a baking sheet with parchment paper or foil.
11. Place bell peppers on the baking sheet and fill evenly with the quinoa turkey mixture.
12. Top with the remaining cheese.
13. Bake for 20 minutes or until the bell peppers are tender.
14. While the peppers are baking, slice the avocado, cilantro, and green onions.
15. Top cooked stuffed peppers with sliced avocado, cilantro, and green onions as desired.