Stuffed Peppers (with a Mexican Twist)
4 bell peppers
1 lb ground turkey
1/2 cup quinoa
1 cup corn
1 can black beans
1 10oz can mild enchilada sauce
2 cups shredded cheddar cheese
1 tsp cumin
1 tsp salt
Garlic powder to taste
Preheat oven to 375. Grease baking dish and set aside.
Cook ground turkey in pan - season with garlic powder. At the same time cook the quinoa as directed on the package. Cut tops off peppers, empty out the inside and place in the greased pan.
When the turkey and quinoa are cooked, combine together in a bowl and add the rest of the ingredients. Mix together. (How simple is that?!?!)
Now fill the peppers with the mixture, cover with foil and pop in the oven for 55 minutes. Remove foil, add a little cheese on top of each pepper and put back in the oven uncovered for 5 minutes.
Done. So good. Top with salsa and sour cream if you wish. Have I mentioned how delicious this is?!?