Dairy-Free Turkey and Quinoa Stuffed Bell Peppers

Instructions

1. 1Preheat your oven to 190°C. Carefully slice off the top 1.27 cm of each of the 4 bell peppers. Use a spoon to scoop out and discard all seeds and white membranes from the inside of each bell pepper. Place the hollowed-out bell peppers upright in a 22.86 × 33.02 cm (23 × 33 cm) baking dish.
2. 2Heat the 2 tbsp of olive oil in a large (25.4-30.48 cm) skillet over medium heat. Add the about 450 g of ground turkey to the skillet and cook, breaking it apart with a spoon, for 8-10 minutes, until it is no longer pink and is fully browned. The internal temperature of the ground turkey should reach 74°C.
3. 3Add the 0.5 medium onion, cut into 0.635 cm dice, to the skillet with the turkey and continue to cook for 5 minutes, stirring occasionally, until the onion pieces are soft and translucent.
4. 4To the skillet, add the 0.75 cup of quinoa, the 1 15 oz can of black beans (drained and rinsed), the 1 cup of corn, the 1 14.5 oz can of diced tomatoes (undrained), the 1 tbsp of chili powder, the 1 tsp of cumin, and the 0.5 tsp of garlic powder. Stir all ingredients together thoroughly.
5. 5Reduce the heat to low and let the mixture simmer gently in the skillet for 10 minutes, stirring occasionally, to allow the flavors to combine.
6. 6Carefully spoon the turkey and quinoa mixture evenly into each of the 4 prepared bell peppers, filling them completely to the top. Place the baking dish with the stuffed bell peppers into the preheated oven and bake for 30-35 minutes, or until the bell peppers are tender when gently poked with a fork and the filling is heated through. The peppers should appear slightly softened.
7. 7Carefully remove the baking dish from the oven. Serve the stuffed bell peppers hot.

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