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.
Serving Size 1/2 Bell pepper
Servings 8
- Amount Per Serving
- Calories 82.2
- % 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 1.4g6%
- Sugars 1.1g
- Protein 11g22%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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.