Southwestern Stuffed Baby Bell Peppers

• Southwestern Stuffed Baby Bell Peppers
• 1/2 pound 99% fat-free ground turkey
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1/2 (15-ounce) can black beans, drained and rinsed
• 1/2 (14.5-ounce) can diced tomatoes (with juice)
• 1 (4-ounce) can mild diced green chiles with juice
• 1 Tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp sea salt
• 1 cup cooked quinoa
• 1 1/2 cups shredded Mexican cheese (I use Tillamook Mexican 4-cheese blend), divided
• 15-20 baby bell peppers, tops removed, cut in half, seeded and membranes removed
• Chopped fresh cilantro, for garnish

1. Preheat oven to 375 degrees F.
2. Brown turkey in large skillet placed over medium-high heat. Add onions and garlic; cook and stir for 3-4 minutes or until onions are soft and translucent. Add black beans, tomatoes, chiles, chili powder, cumin and salt; bring to a boil, then reduce heat and simmer for 10-15 minutes until most of the liquid has evaporated. Remove from heat and let cool slightly. Add cooked quinoa and 1 cup cheese and stir to combine.
3. Stuff each baby pepper with a large spoonful of filling, pushing down to tightly fill. Place on baking sheet and cover with foil. Bake for 30 minutes or until peppers are soft and can be pierced easily with a fork. Remove foil and top with remaining 1/2 cup cheese and bake for an additional 5 minutes or until cheese is melted. Garnish with chopped cilantro and serve immediately.

Notes