Stuffed Bell peppers

16.0 oz Turkey, ground turkey breast - Honeysuckle 99% fat free
0.5 cup, chopped Onions, raw
1.0 clove Garlic
0.5 pepper, large (3-3/4" long, 3" dia) Yellow Peppers (bell peppers)
1.0 cup Beans, black
0.25 cup Ancient Harvest Traditional Whole Grain Quinoa, 1 serving =.25 cup dry
3.0 tbsp Extra Virgin Olive Oil
0.5 cup kernels Yellow Sweet Corn, Frozen
1.0 tsp Oregano, ground
1.0 tsp Chili powder
0.5 tsp Cumin seed
0.5 cup Cheese - Kraft Shredded Cheddar Cheese
0.25 cup Borden Four Cheese Mexican Shredded Cheese
6.0 large (2-1/4 per lb, approx 3-3/4" long, 3" dia) Sweet peppers (bell)
30.0 Grams Tomato Paste

Cook the onion and garlic in oil in a large saute pan until soft Add ground turkey and seasonings and cook until brown Add vegetables and cooked quinoa and cook until everything is warmed through Add in tomato paste and a cup of water and let simmer for about 5 minutes Cut tops off peppers and scoop out the seeds Fill peppers half way and layer a tablespoon of the Mexican blend cheese then fill up the rest of the peppers and top with cheddar cheese Bake in 400 oven for 25 to 30 minutes

Serving Size: Makes 6 stuffed peppers

Number of Servings: 6.0

Recipe submitted by SparkPeople user MEL912.