Peppers stuffed with turkey

Healthy and rich recipe for stuffed peppers with turkey.

Materials

• 4 large bell peppers, halved and seeded
• 1 tablespoon of virgin olive oil
• 1 kilo of ground turkey
• 1 small yellow onion, chopped
• 1 jalapeño, seeded and chopped (optional)
• 3 cloves garlic, minced (or as little as you like)
• ¾ teaspoon of salt
• 1 ½ cups cooked quinoa
• 1 can diced roasted tomatoes, drained
• 1 tablespoon chili powder
• 1 ½ teaspoon ground cumin
• 1 teaspoon of salt
• 1 teaspoon black pepper
• ½ teaspoon paprika
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon red pepper
• ¼ teaspoon dried oregano
• 1 can black beans, rinsed and drained
• 1 ¾ cups grated yellow cheese
• ¼ cup chopped fresh cilantro, for serving (optional)
• 1 avocado, diced, for serving (optional)
• 2 spring onions, white and green part finely chopped, for serving (optional)

Step by step process

1. Preheat the oven to 180°C with a rack in the middle position. Butter the pan with olive oil.
2. Place the peppers cut side up on the prepared baking sheet.
3. Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the turkey, onion, jalapeño, garlic and salt. Cook, breaking up the meat with a wooden spoon, until the turkey is browned, about 6 minutes. Turn off the heat. Stir in the quinoa, tomatoes, seasonings, black beans, and 1 cup of the cheese.
4. Spoon the filling into the pepper halves. Cover the pan with aluminum foil and bake for 30 minutes. Remove from the oven, remove the foil and sprinkle the peppers with the remaining ¾ cup of the cheese. Return the peppers to the oven and bake, uncovered, until the cheese is melted and the peppers are soft and tender, 15-20 minutes more.
5. To serve, top with cilantro, avocado and green onions, if desired.

Good appetite!