Southwestern Quinoa Stuffed Bell Peppers

Preheat oven to 350F.

Combine 1 cup quinoa and 2 cups liquid (water or chicken broth) in a sauce pan and bring to a boil. Reduce heat and simmer 15-20 minutes, or until all the liquid is absorbed. Then remove from heat and set aside.

Meanwhile, slice off the tops of the bell peppers. Pull out the core along with any excess white ribs or seeds. Put 1 tablespoon of cheese at the bottom of each.

Cook the turkey meat in a large pan over medium heat until browned and juices run clear. Drain the excess fat and liquids and transfer meat to a plate.

Sauté the onion (reserving some for garnish), garlic, and jalapeño for 3-4 minutes in the pan. Add black beans, corn and tomatoes and sauté for about 3 more minutes. Remove from heat.

Pour the quinoa and turkey into the pan and toss to combine. Add the cilantro, chipotle powder, cumin, chili powder, garlic powder, and oregano. Sprinkle with salt and pepper to taste. Thoroughly mix in the seasonings.

Stuff the bell peppers with as much quinoa mixture as you can fit inside. Bake for 20-25 minutes.

Add the remaining cheese to the tops of the peppers and cook an additional 10 minutes or until the cheese is golden and bubbling.