This one is definitely worth the time! While it may seem like it's a long process, it truly isn't. Most of the time is spent in the oven, creating a delicious, nutritious masterpiece!
1 lb Ground Turkey
1/2 C quinoa, uncooked
1/2 C black beans, drained
1 1/4 C Low Sodium Chicken Broth
1/2 C Tomato Sauce
1 Tbsp olive oil
3 cloves garlic, minced
1/2 onion, diced
2 tsp ground cumin
1/2 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
2-3 large bell peppers, halved and seeded
1 C of shredded cheese
Heat olive oil in a pan over medium heat; add onion and garlic. Stir frequently until onion is translucent.
Add ground turkey, black beans, cumin, garlic powder, salt and pepper to pan. Break up and brown the meat; 4-5 minutes.
Once turkey is almost browned, add uncooked quinoa, tomato sauce, and 1 cup of the chicken broth. Stir together and cover. Let it simmer for 15 minutes.
Preheat the oven to 400°F while mixture simmers. Slice bell peppers in half, removing seeds and membranes.
Place halved bell peppers in an oven safe dish. Stuff each half with turkey mixture, as much as possible. Pour last 1/4 cup chicken broth into the bottom of baking dish. Cover dish tightly with foil.
Bake peppers for 20 minutes. Remove the foil and sprinkle each pepper with shredded cheese. Bake for additional 10 minutes, uncovered.