Something yummy ...

One of my MOST FAVORITE foods from childhood are my mom's stuffed peppers.  Full of ground beef, white rice, and lots of cheese, they were (are) comfort food plus!  I have always made them for my family too, although over the years they have evolved ~ ground beef replaced with ground turkey, white rice replaced with brown, ... cheese {sadly} reduced a bit.  My NEW FAVORITE version of stuffed peppers includes the ever-popular "perfect protein" quinoa.  All the gooey comfort yumminess you could want ~ chock-full of good-for-you stuff too! 

INGREDIENTS:
1 1/4 cup cooked quinoa*
6 bell peppers (any color) tops cut off, membranes/seeds removed
   (reserve any extra pieces of pepper, dice)
1 lb. ground turkey
1 small white or yellow onion, chopped
1 15 oz. can low-sodium black beans
1 15 oz. can fire-roasted tomatoes (I like to use the tex-mex version with chiles)
1/2 cup salsa
2 tbs taco seasoning
1 cup shredded cheese (I like sharp cheddar, can use colby/jack, mozzarella, whatever you like)

* 1/2 cup uncooked, rinsed quinoa to 1 cup of water and a small pinch of salt, boil then simmer till all heat is absorbed.  Will yield approximately 1 1/4 cup cooked quinoa.


DIRECTIONS: 
Fill a large pot with 3 inches of water, working in batches place peppers cut side up in boiling water, cover pot, reduce heat and allow to steam for 6-8 minutes, till peppers are soft.  (You can skip this step, but you will have a crunchier pepper in the end.)  Drain peppers upside down on a paper towel.

In saute pan, brown ground turkey.  Add chopped onion and reserved pepper pieces, cook until soft.  Add canned beans, canned tomatoes, salsa, quinoa and taco seasoning and 1/2 cup of cheese. Place peppers upright in baking dish.  Sprinkle insides with salt.  Add a pinch of shredded cheese to the bottom of each pepper then spoon in filling.  Top with remaining cheese.  Bake in 375 degree oven for approximately 25 minutes, till hot and bubbly.

All ready for the oven!