Talk about a flavorful, FILLING, delicious supper idea! Try these Southwest style stuffed peppers. I mean, who doesn’t love stuffed stuff?! These are great for week night meals, but are also PERFECT for make-ahead lunches for the week.

Servings: 6

Ingredients:

2 cups low-sodium chicken stock

1 cup dry quinoa

1 pound ground turkey

4 green onions, thinly sliced

1/2 bunch cilantro, roughly chopped

1 14.5 ounce can black beans, rinsed

1 cup frozen corn

2 teaspoons cumin

3 teaspoons chili powder

Juice of 1/2 lime

Salt and pepper to taste

6 whole red peppers

Shredded cheese (optional)

Salsa (optional)

Directions:

Preheat the oven to 400 degrees Fahrenheit.

Bring 2 cups of low-sodium chicken stock to a boil. Stir in 1 cup of quinoa. Reduce heat and allow to simmer, covered, for approximately 15 minutes or until all liquid has been absorbed.

While the quinoa is cooking, add the ground turkey to a large pan. Brown the turkey until cooked through and drain any leftover fat. Once the turkey is cooked, add in the chopped green onions and cilantro, and continue cooking over medium heat for another 1-2 minutes, stirring frequently.

Add the black beans, corn, cumin, chili powder, lime juice, and salt and pepper to the pan. Add the cooked quinoa. Mix everything together well.

On a cutting board, remove the stems and seeds from each red pepper. Arrange the peppers in a baking dish so that they stand firmly upright. Spoon the quinoa mixture amongst the 6 peppers. Each pepper should be full to the top.

Cover the peppers with aluminum foil and bake in the oven for 40 minutes. If you’re adding shredded cheese to the peppers, remove the foil and sprinkle with cheese during the last 10 minutes. Cook uncovered for the last 10 minutes.

Top with salsa, if desired.