4 bell peppers (any color), sliced in half stem-to-tip, seeds removed
1 cup cooked quinoa
1 lb ground turkey
1/2 medium red onion, diced
1 (15oz) can black beans, drained and rinsed
1/2 cup shredded Monterrey Jack cheese
1/2 cup shredded mild cheddar cheese
1 (16oz) can of gluten free red enchilada sauce
1/2 tsp salt
1/4 tsp pepper
toppings: sour cream, cheese, enchilada sauce, scallions etc.
1) Preheat oven to 375 degrees.
2) Over medium high heat, cook ground turkey until browned. Add in red onion and saute until tender. Once onions are cooked through, add beans, quinoa, and enchilada sauce and heat through. Stir in cheese, salt and pepper. Continue stirring until cheese is melted.
4) Pour enchilada mixture into the stuffed peppers, carefully. You may have extra quinoa left out so enjoy while the meal bakes! Place peppers into a 9x13" baking dish. Cover the pan with foil and bake for 25-30 minutes. Remove foil and cook another 5 minutes longer.