These quinoa stuffed peppers are loaded with plant-based protein, lean ground turkey and flavorful seasonings! It's a healthy and delicious way to eat more veggies that your family will love.
Preheat the oven to 375°F. Place pepper halves in a 9x13-inch baking dish. Bake for 10 minutes.
In a large saucepan, heat olive oil over medium heat. Add onion and cook 3 minutes, or until translucent. Stir in meat and cook until browned. Drain any excess grease.
Stir in black beans, tomatoes, green chiles, water, quinoa, cumin, and taco seasoning. Season with salt and pepper, if desired. Cover and bring to a boil. Reduce heat to medium-low and simmer 10 to 15 minutes, or until quinoa is cooked.
Spoon in filling and top with cheese. Cover pan with foil and cook 30 minutes, or until cheese is melted and peppers are wilting.
Remove from oven and serve with sour cream or salsa, if desired. Enjoy!
Notes
Variations:
Make it a vegetarian dish by omitting the meat. You still get plenty of protein and fiber from the quinoa and beans!
Feel free to swap the ground turkey with ground beef or even chicken.
You could swap the quinoa for rice if preferred.
Storage: These peppers will keep in an airtight container (preferably shallow) in the refrigerator up to 3 days. To reheat, I like to warm mine back up in the oven for about 5 to 10 minutes.