Turkey & Quinoa Stuffed Peppers

• 4 large bell pepper
• 1 lb ground turkey
• 2 cups cooked quinoa
• 1 can (14 oz) canned diced tomatoes
• 1, diced yellow onion
• 3 cloves, minced garlic
• 1.5 tsp ground cumin
• 1 cup shredded cheese (omit for dairy-free)
• 2 tbsp olive oil
• 1/4 cup fresh cilantro

Instructions

1. Preheat oven to 375°F (190°C). Halve the peppers lengthwise, remove seeds, and set in a baking dish.
2. Heat oil in a skillet; cook the onion 4 minutes, then add the turkey and brown it.
3. Stir in the garlic, cumin, tomatoes, and cooked quinoa; simmer 5 minutes and season with salt.
4. Spoon the filling into the pepper halves and top with cheese.
5. Cover with foil and bake 25 minutes, then uncover and bake 10 more until the peppers are tender and the cheese is bubbling.
6. Finish with fresh cilantro.

Tips

• Choose peppers that can stand up on their own, or slice a thin sliver off the base to steady them.
• These reheat well — make a double batch for the week.

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