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1
Preheat your oven to 375 F.
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2
Brush the inside of each pepper half with olive oil and season with salt and pepper.
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3
Set aside until ready to use.
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4
Heat one tablespoon of olive oil in a large pan over medium heat.
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5
When hot, add the corn kernels and saute for about 3 minutes until just tender.
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6
Add the onions, garlic and jalapenos and cook until the onions soften and the garlic becomes fragrant, about 2 minutes.
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7
Add the ground turkey and cook for 4-5 minutes, stirring constantly with a spatula to break up the meat, until the meat is no longer pink.
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8
Add the black beans, cooked quinoa, fire-roasted tomatoes, oregano, chili powder, cumin and cayenne and cook for two more minutes.
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9
Taste your stuffing, and season with salt and a little more cayenne pepper if youre into spice.
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10
Remove from heat.
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11
Stuff each bell pepper half with the southwestern turkey and quinoa stuffing and place the peppers in an oven-proof skillet or baking dish.
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12
Pour the vegetable stock into the baking dish, and cover the dish with foil.
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13
Transfer your stuffed peppers to the oven and bake for 25-30 minutes until the peppers are tender.
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14
Remove the baking dish from the oven and remove the foil.
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15
Sprinkle cheese on top of each stuffed pepper.
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16
Bake the peppers uncovered for another five minutes until the cheese is melted and bubbling.
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17
Garnish with avocado and cilantro if youre feeling fancyand get your feast on.
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18
Happy anniversary, dude dieters!
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19
Heres to you and your wonderland bodies.
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20
You make me so proud.
