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1
Preheat oven to 350F.
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2
Combine 1 cup quinoa and 2 cups liquid (water or chicken broth) in a sauce pan and bring to a boil.
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3
Reduce heat and simmer 15-20 minutes, or until all the liquid is absorbed.
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4
Then remove from heat and set aside.
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5
Meanwhile, slice off the tops of the bell peppers.
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6
Pull out the core along with any excess white ribs or seeds.
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7
Put 1 tablespoon of cheese at the bottom of each.
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8
Cook the turkey meat in a large pan over medium heat until browned and juices run clear.
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9
Drain the excess fat and liquids and transfer meat to a plate.
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10
Saute the onion (reserving some for garnish), garlic, and jalapeno for 3-4 minutes in the pan.
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11
Add black beans, corn and tomatoes and saute for about 3 more minutes.
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12
Remove from heat.
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13
Pour the quinoa and turkey into the pan and toss to combine.
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14
Add the cilantro, chipotle powder, cumin, chili powder, garlic powder, and oregano.
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15
Sprinkle with salt and pepper to taste.
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16
Thoroughly mix in the seasonings.
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17
Stuff the bell peppers with as much quinoa mixture as you can fit inside.
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18
Bake for 20-25 minutes.
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19
Add the remaining cheese to the tops of the peppers and cook an additional 10 minutes or until the cheese is golden and bubbling.
