Gluten-Free Turkey and Quinoa Stuffed Bell Peppers

Instructions

1. 1Preheat your oven to 190°C. To cook the quinoa, rinse the 0.5 cup of quinoa under cold water. Combine the rinsed 0.5 cup of quinoa with 1 cup of water in a small saucepan. Bring the water to a boil over high heat, then reduce the heat to low, cover the saucepan, and simmer for 15 minutes, or until all the water is absorbed. Remove the saucepan from the heat and let it stand, still covered, for 5 minutes, then fluff the cooked quinoa with a fork.
2. 2Cut the 4 large bell peppers in half lengthwise. Carefully scoop out and discard all the seeds and white membranes from the inside of each pepper half.
3. 3Dice the 0.5 medium onion and mince the 2 cloves of garlic. Place a 25.4 cm skillet over medium heat and add the 1 tbsp of olive oil. Once the olive oil is shimmering, add the diced 0.5 medium onion and the minced 2 cloves of garlic. Cook, stirring occasionally, for 5 minutes, until the onion is soft and translucent.
4. 4Add the about 450 g of ground turkey to the skillet with the onion and garlic. Break up the meat with a spoon and cook for 8 minutes, stirring occasionally, until the turkey is fully browned and no pink remains. The internal temperature of the turkey should reach 74°C. Carefully drain off any excess fat from the skillet.
5. 5Add the cooked 0.5 cup of quinoa, the 0.5 cup of black beans, the 0.5 cup of corn kernels, the 1 can of diced tomatoes (undrained), the 1 tbsp of chili powder, the 0.5 tsp of cumin, the 0.5 tsp of oregano, the 0.25 tsp of salt, and the 0.125 tsp of black pepper to the skillet with the turkey mixture. Stir everything together until all ingredients are well combined.
6. 6Carefully spoon the turkey and quinoa mixture evenly into the prepared 4 large bell pepper halves, filling each half generously.
7. 7Arrange the stuffed bell pepper halves in a baking dish. Pour approximately 0.635 cm of water into the bottom of the baking dish. Transfer the baking dish to the preheated oven and bake for 30 to 35 minutes, or until the bell peppers are tender when pierced with a fork and the filling is heated through to about 75°C.

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