After the incident yesterday my pathetic index finger wouldn’t allow me to type out an entire recipe. Thank you for your patience though because now I can present you with Southwestern Quinoa Stuffed Bell Peppers!

We truly love our quinoa in the LYK. Can’t get enough.

From a grits substitution in Cheesy Shrimp n’ Quinoa, leaves(?) substitution in salad, and a noodle substitution in soups, this grain has stolen my heart.

I think these stuffed peppers take the cake though. They are full of veggies, packed with flavor and give you an extra boost of fiber and protein to round out your day.

I’m going to be real with you and say that the chances of you being able to stop eating these are zero to none.

I was so full. But just. Couldn’t. Stop. Eating.

I probably couldn’t finish an entire raw bell pepper if my life depended on it. However, if you bake it, stuff it and top it with cheese then dare me to eat 2 of them, I’ll do it. I will.

Despite my deceiving size, I can down quite a bit of food when I want to. I usually regret it but hey, wasn’t that why jeggings were created? Expandable jeans; pure genius.

Did I mention how quick and easy this recipe is?

Core your bell pepper and add some cheese to the bottom of it.

Chop the Southwest veggies.

Sauté them with some beans, tomatoes, corn and wonderful spices.

Add the quinoa and the ground turkey.

Stuff it.

Southwestern Quinoa Stuffed Bell Peppers

Ingredients

• 4 large bell peppers
• 1 cup quinoa
• 2 cups water or chicken broth
• 1 lb. ground turkey
• 1 can diced tomatoes, drained,
• 1 can black beans, drained and rinsed
• 2 green onions, thinly sliced
• 1/4 cup cilantro
• 1 medium jalapeño
• 3/4 cup corn
• 3/4 cup pepper jack cheese
• 1 clove garlic, minced
• 1/2 tsp of chipotle powder
• 1 tsp cumin
• 1/2 tsp chili powder
• 1/2 tsp of garlic powder (optional for those who love garlic!)
• 1/2 tsp dried oregano
• Salt
• Pepper

Directions

Preheat oven to 350.

Combine 1 cup quinoa and 2 cups liquid (water or chicken brothe) in a sauce pan and bring to a boil. Reduce heat and simmer 15-20 minutes, or until all the liquid is absorbed.

Meanwhile, slice off the tops of the bell peppers. Pull out the core along with any excess white ribs or seeds. Put 1 tablespoon of cheese at the bottom of each.

Cook the turkey meat in a large pan. Drain the excess fat and liquids and transfer to a plate.

Sauté the onion (reserving some for garnish), garlic, and jalapeño for 3-4 minutes in the pan. Add black beans, corn and tomatoes and sauté for about 3 more minutes. Remove from heat.

Pour the quinoa and turkey into the pan and toss to combine. Add the cilantro, chipotle powder, cumin, chile powder, garlic powder, and oregano. Sprinkle with salt and pepper to taste. Thoroughly mix in the seasonings.

Stuff the bell peppers with as much quinoa mixture as you can fit inside. Bake for 20-25 minutes.

Add the cheese to the tops of the peppers and cook an additional 10 minutes or until the cheese is golden and bubbling.

From the Little Yellow Kitchen,

Lauren