Spicy Turkey and Quinoa Stuffed Peppers

Ingredients

• 4 Bell peppers
• 1 lb Ground turkey
• 1/2 cup Quinoa
• 1 can (14.5 oz) Diced tomatoes
• 1/2 medium Onion
• 2 cloves Garlic
• 1 tbsp Chili powder
• 1 tsp Cumin
• 1/2 tsp Paprika
• 2 tbsp Olive oil
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1/2 cup Dairy-free cheese

Instructions

1. 1Preheat your oven to 375°F (190°C). Take the 4 bell peppers and carefully cut each one in half lengthwise, from the stem to the base. Use a spoon to scoop out and discard all seeds and the white membranes from inside each pepper half, then arrange the 8 bell pepper halves, cut-side up, in a 9x13 inch baking dish or similar-sized oven-safe dish.
2. 2In a small saucepan, combine the 1/2 cup of quinoa with 1 cup of water. Bring the water and quinoa to a boil over high heat, then reduce the heat to low, cover the saucepan with a lid, and simmer for 15 minutes, or until all the water has been absorbed and the quinoa appears fluffy. Remove the saucepan from the heat and let it sit, covered, for 5 minutes to steam, then fluff with a fork.
3. 3Finely chop the 1/2 medium onion into 1/4-inch pieces and mince the 2 cloves of garlic. Heat the 2 tablespoons of olive oil in a large 12-inch skillet or similar-sized pan over medium heat. Add the chopped 1/2 medium onion to the skillet and cook, stirring occasionally, for 5 to 7 minutes, until the onion pieces have softened and become translucent. Add the minced 2 cloves of garlic and cook for 1 minute more, stirring constantly, until fragrant.
4. 4Add the 1 lb of ground turkey to the skillet with the softened onion and garlic. Break up the turkey with a spoon and cook over medium heat for 8 to 10 minutes, stirring occasionally, until the turkey is fully browned and no pink remains; the internal temperature of the turkey should reach 165°F (74°C). Carefully tilt the skillet and use a spoon to drain any excess fat from the cooked turkey.
5. 5Add the undrained 1 can (14.5 oz) of diced tomatoes, the cooked 1/2 cup of quinoa, 1 tablespoon of chili powder, 1 teaspoon of cumin, 1/2 teaspoon of paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to the skillet with the cooked turkey mixture. Stir all the ingredients together thoroughly until well combined.
6. 6Carefully spoon the turkey and quinoa mixture into each of the 8 prepared bell pepper halves in the baking dish, filling them generously. Evenly sprinkle the 1/2 cup of dairy-free cheese over the top of the filling in each stuffed bell pepper half.
7. 7Place the baking dish with the stuffed peppers into the preheated oven. Bake for 30 to 35 minutes, or until the bell peppers are tender when pierced with a fork and the dairy-free cheese is melted and lightly golden. Carefully remove the baking dish from the oven and serve the stuffed peppers immediately.

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