Santa Fe Stuffed Peppers

3 whole red or green peppers - cut in half lengthwise and seeded and rinsed.
1/4 lb 99% lean ground turkey (4 oz or 1/4 of a one pound chub)
1/2 cup cooked quinoa
3/4 c. canned black beans, rinsed and drained
3/4 cup frozen or canned corn
1/4 c. chopped pepper (cut from around the top of the stems).
1 large diced tomato
1/4 c. salsa
1 clove garlic, minced
1/4 c. chopped onion
2 Tbs. chopped cilantro (if you have it, I didn't and it turned out fine)
1 tsp. cumin
2 oz lowfat cheddar or jack cheese

Saute ground turkey. Add chopped onion and pepper, and garlic. Cook until soft. Add beans, corn, tomato, salsa, quinoa and cumin and salt and pepper to taste. Cover and cook on medium low for about 10 - 15 minutes or until flavors have blended. Meanwhile, boil enough water to cover pepper halves. When boiling, drop pepper halves into water and cook for 3 minutes. Remove and drain. Stuff pepper halves with 1/6 of the filling. Grate cheese and spinkle evenly over pepper halves. Place halves in a greased pan and put about 1/3 cup water in the bottom of the pan around the peppers. Cover with foil and bake in 350 oven for 30 to 45 minutes, or until hot and bubbly.

Serving Size: Makes 6 half stuffed peppers