Healthy Mexican Quinoa and Turkey Stuffed Peppers

Preheat oven to 350ºF.

Add oil to a large skillet. Add ground turkey and saute until fully cooked, 4–5 minutes. Add in onion and cook for 2–3 minutes. Toss in garlic and cook for an additional minute.

Stir in tomatoes, chicken stock, cumin, chili powder, paprika, pepper and salt. Bring to a simmer. Cook for 2–3 minutes until slightly thickened. Take off heat and stir in cooked quinoa, lime juice and cilantro.

Stuff peppers with filling and place in a 9 x 13 pan. Cover with aluminum foil. Bake for 20–25 or until peppers are tender and filling is hot.

Serve immediately.