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Tasty Taco-Style Stuffed Peppers

Servings: 6

Ingredients

  • 6 bell peppers sliced in half length-wise, seeds removed
  • 2 more bell peppers diced
  • 1 lb ground turkey or beef
  • 2 Tbsps olive oil or avocado oil
  • 2 Tbsps homemade taco seasoning
  • 15 oz black or kidney beans drained and rinsed
  • 15 oz jar organic tomato puree
  • 1 cup uncooked quinoa rinsed under cold water
  • 1 cup low sodium vegetable stock
  • 1 red onion diced
  • 3 fresh garlic cloves minced
  • sea salt & pepper to taste

Garnish ideas:

  • Sliced jalapenos pickled jalapeños, fresh cilantro leaves, lime wedges, guacamole, etc.

Instructions

  • Preheat your oven to 350 degrees f. and line a baking sheet with parchment paper.
  • Place your halved bell peppers on the baking sheet and roast for about 12 minutes in your preheated oven or just until tender-crisp and nicely roasted.
  • Heat a large skillet over medium-high heat. Add 2 Tbsps of oil, onion, garlic, and chopped bell peppers then cook for 3-4 minutes until the onion softens. Add in ground turkey, and taco seasonings then continue to cook for about 12 minutes, stirring until the meat starts to get nicely brown. Add in tomato puree, beans, quinoa, and veggie stock, lower the heat and simmer for about 12-15 minutes more until your quinoa is cooked and has adsorbed all the liquid. Keep an eye on things and add a bit more stock if necessary to get your quinoa cooked.
  • Divide this mixture equally amongst your roasted pepper halves until they are each nicely stuffed with the filling, then bake for 5 more minutes.
  • To serve top with fresh garnishes of your choice.
  • Enjoy!