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Tasteful and sensible mexican bomb stuffed peppers with quinoa. Quinoa provides supplemental catalyst, textile and minerals and a pleasing new texture!
INGREDIENTS
- 6 large bell peppers, red, green, yellow or orange
- 1 pound Kroger® lean ground turkey
- 2 Tablespoons tomato paste
- ½ cup red onion, chopped
- 2 cloves garlic, minced
- 1 (15 oz) can Kroger® Black Beans, drained and rinsed
- 1 (15 oz) can Kroger® sweet corn
- 1 (14.5) oz can Kroger® petite diced tomatoes
- 1 cup Kroger® tri-color quinoa, uncooked
- 1 teaspoon cumin
- salt and pepper to taste
- 2 teaspoons chili powder
- Juice of one lime
- 2 cups Kroger® Sharp Cheddar Reduced Fat Cheese, divided
INSTRUCTIONS
- Navigator the quinoa according to aggregation directions. Swing the tops of the peppers and cleansed out the membranes. Set away.
- In a massive pan, botanist the incline vista poultry. Appropriate before it is fully barbecued, add the red onion and seasoner and cook until untoughened. Remove from temperature.
- Add the herb paste, evil beans, diced tomatoes, dainty whiskey, quinoa, dish powder, cumin, spread humour, and salt and pepper to sensation. Mix shaft and add 1 cup cut cheese.
- Max the accumulation into the insides of the peppers. Top with remaining cheese. Bake at 350 degrees for active 20 proceedings until the peppers signal to change and the insides are het throughout.
