Southwest Stuffed Peppers

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I didn’t realize how much I loved stuffed peppers until I started focusing on clean eating back in January. Here’s why they are awesome: they are decently easy to prep in advance, they reheat well, they easily function as a quick lunch!  Stuffed peppers create a complete meal in one veggie!  That’s why I included this meal as the first dinner in my recent Clean Eating, Clean Homes 5-day push!

I have recently become obsessed with all foods with a southwest influence.  I love beans and rice and cheese and spice, all guarantees when eating foods inspired by this region. For this recipe, though, I decided to sub out rice for quinoa. The change adds complete protein to the dish without compromising the taste or texture.  Combined with the right spices and fresh/freezer ingredients, these peppers have a little kick and a lot of protein.  

I am going to cut to the recipe quickly because I know you’re all dying to get to the store to buy the ingredients.  You won’t regret that choice!

Southwest Stuffed Peppers

A clean, fiesta-fitting version of a household classic.

Ingredients

    • 3 large peppers
    • 1.25lb extra lean ground turkey
    • 1/4 C diced sweet onion
    • 1 C black beans
    • 1 cup frozen or fresh corn
    • 2 teaspoons minced garlic
    • 1 C salsa
    • 1 C chicken broth
    • 1 C dry quinoa (white, red, or a blend.  I used the Super Blend from Whole Foods)
    • Mexican cheese blend
    • 1 tsp cayenne pepper
    • 1 tsp chili powder

 

 

 

Directions

  1. Preheat oven to 400. Prepare quinoa according to package directions.
  2. Prep the peppers by washing, cutting in half, removing the seeds and stem, and placing open-side up in a greased glass baking dish.
  3. In a large saute pan, toss the onions in a tbsp olive oil over medium heat for 3-4 minutes, then add the ground turkey.  Once it browns, add in the beans, corn, garlic, salsa, and half the broth.  Toss to combine, and bring to a boil.  Reduce heat, cover, and simmer for 10 minutes.
  4. Add in the quinoa and seasonings and combine. Spoon into the peppers and top with cheese.
  5. Pour the remaining broth around the peppers.  
  6. Cover with foil and bake for 30 minutes.  Delicious–and no sides needed!

I’d love your feedback!  Please tell me your experience with this recipe or share your favorite stuffed peppers recipes!  I am always looking for new inspiration!

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