Preheat oven to 400F.
Slice bell peppers in half lengthwise. Remove and discard seeds. Rub each pepper inside and out with olive oil then place cut side up on a baking sheet. Transfer to the oven and bake 8 minutes, until just tender.
In a large skillet, heat 2 Tbsp water over medium heat. Add ground turkey, chili powder and cumin. Cook 5-7 minutes, stirring to break up, until cooked through. Add 1-2 Tbsp water at a time as needed to keep from sticking.
Add green onions, tomatoes, black beans, and cooked quinoa. Toss to combine. Remove from heat.
Remove peppers from the oven. Fill each pepper with turkey mixture then top with shredded cheese. Return to the oven for 10 minutes, until cheese is bubbling.
8 servings
1/2 Bell pepper
- Amount per serving
- Calories82.2
- % Daily Value *
- Total Fat 2.4g4%
- Saturated Fat 0.7g4%
- Trans Fat 0g
- Cholesterol 21.9mg8%
- Sodium 40.6mg2%
- Total Carbohydrate 4.6g2%
- Dietary Fiber 1.4g5%
- Total Sugars 1.1g
- Protein 11g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Preheat oven to 400F.
Slice bell peppers in half lengthwise. Remove and discard seeds. Rub each pepper inside and out with olive oil then place cut side up on a baking sheet. Transfer to the oven and bake 8 minutes, until just tender.
In a large skillet, heat 2 Tbsp water over medium heat. Add ground turkey, chili powder and cumin. Cook 5-7 minutes, stirring to break up, until cooked through. Add 1-2 Tbsp water at a time as needed to keep from sticking.
Add green onions, tomatoes, black beans, and cooked quinoa. Toss to combine. Remove from heat.
Remove peppers from the oven. Fill each pepper with turkey mixture then top with shredded cheese. Return to the oven for 10 minutes, until cheese is bubbling.