Peppers stuffed with turkey

A healthy and hearty recipe for stuffed peppers with turkey.

Ingredients

• 4 large bell peppers, halved and seeded
• 1 tablespoon extra-virgin olive oil
• 1 kg ground turkey
• 1 small yellow onion, finely chopped
• 1 jalapeño, seeded and finely chopped (optional)
• 3 garlic cloves, finely chopped (or less, to taste)
• ¾ teaspoon salt
• 1 ½ cups cooked quinoa
• 1 can diced fire-roasted tomatoes, drained
• 1 tablespoon chili powder
• 1 ½ teaspoons ground cumin
• 1 teaspoon salt
• 1 teaspoon black pepper
• ½ teaspoon paprika
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon red pepper
• ¼ teaspoon dried oregano
• 1 can black beans, rinsed and drained
• 1 ¾ cups shredded yellow cheese 
• ¼ cup chopped fresh cilantro, for serving (optional)
• 1 avocado, diced, for serving (optional)
• 2 green onions, white and green parts finely chopped, for serving (optional)

Step-by-step instructions

1. Preheat the oven to 180°C with a rack in the middle position. Grease a baking dish with olive oil.
2. Place the peppers cut-side up in the prepared baking dish.
3. Heat the olive oil in a large skillet over medium-high heat. Once the oil shimmers, add the turkey, onion, jalapeño, garlic, and salt. Cook, breaking up the meat with a wooden spoon, until the turkey is browned, about 6 minutes. Turn off the heat. Stir in the quinoa, tomatoes, seasonings, black beans, and 1 cup of the cheese.
4. Spoon the filling into the pepper halves. Cover the baking dish with aluminum foil and bake for 30 minutes. Remove from the oven, take off the foil, and sprinkle the peppers with the remaining ¾ cup of cheese. Return the peppers to the oven and bake uncovered until the cheese is melted and the peppers are soft and tender, another 15-20 minutes.
5.  To serve, add the cilantro, avocado, and green onions, if desired.

Enjoy!