A cross between stuffed peppers and enchiladas, and a healthier take on both. Peppers filled with delicious quinoa, Mexican spiced turkey, enchilada sauce, and veggies, then topped with a bit of melted cheese!
Course: Main Dish
Keyword: Enchilada Stuffed Peppers
1cupquinoauncooked, I like tri-color quinoa
1jalapenoseeds removed and diced
115.5 ouncecan black beansdrained and rinsed
110 ouncecan enchilada sauceI used mild
110 ouncecan diced tomatoes with chilesdrained
6large bell peppersassorted colors
2ouncesmixed Mexican cheese
Preheat oven to 375 degrees.
Cook quinoa according to package directions and set aside.
In a large pot over medium-high heat, heat olive oil.
Add garlic and saute for about 30 seconds.
Add onion, corn, and jalapeno. Cook, stirring frequently, until onion is soft.
Add turkey, cumin, and 2 teaspoons of chili powder. Cook, stirring frequently, until turkey is cooked through.
Add black beans, enchilada sauce, diced tomatoes, lime juice, and cilantro. Mix well. Simmer, uncovered and stirring occasionally, for 15 minutes.
Stir cooked quinoa and 2 additional teaspoons of chili powder into turkey mixture. Remove from heat.
Cut peppers in half vertically. Use a pairing knife to carefully remove stem and core.
Place peppers, skin side down, in a large 9x13 baking dish (you will like need two 9x13 dishes).
Divide turkey quinoa mixture among peppers. Pour 1/2 cup water into bottom of each baking dish and cover dish(es) with aluminum foil.
Bake for 40-45 minutes, or until peppers are softened. Remove foil and top with cheese. Return to oven and bake for another 3-5 minutes, or until cheese is melted and bubbly.
I sometimes freeze stuffed peppers. To do this, I do them in a pan without the liquid, and cover the pan with plastic and aluminum foil. I thaw it before I bake it.