Ground Turkey Stuffed Peppers

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  Bell Pepper
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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Ground Turkey, 99% Lean(454g)
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  Yellow Onion
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  JalapeñO Pepper
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  Garlic(180g)
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  ¾ teaspoon sea salt
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  Quinoa, Dry(360g)
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  Canned Diced Tomatoes
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  Taco Seasoning, Packet (E.G. Old El Paso)(30g)

  Taco seasoning packet — Old El Paso or McCormick. Low sodium if available.

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  Beans, Black, Canned, Drained
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  Cheese, Pepper Jack(420g)
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  ¼ Cup Chopped Fresh Cilantro, For Serving (Optional)
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  Avocado
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  Cheese, Cotija, Crumbled(60g)
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  Green Onion (Scallion)

Instructions

1. 1Preheat the oven to 350°F with a rack in the center position. Grease a 9x13-inch baking dish or rimmed sheet pan with olive oil.
2. 2Place the peppers cut sides up in the prepared baking dish.
3. 3Heat the olive oil in a large skillet over medium high heat. Once the oil is glistening, add the turkey, onion, jalapeño, garlic, and salt. Cook, breaking up the meat with a wooden spoon, until the turkey is browned about 6 minutes. Turn off the heat. Stir in the quinoa, tomatoes, taco seasoning, black beans, and 1 cup of the pepper jack.
4. 4Spoon the filling into the bell pepper halves. Cover the baking dish with foil and bake for 30 minutes. Remove from the oven, discard the foil, and sprinkle the peppers with the remaining ¾ cup of pepper jack. Return the peppers to the oven and cook, uncovered until the cheese is melted and the peppers are soft and tender 15-20 more minutes.
5. 5To serve, top with the cilantro, avocado, cotija, and green onions if using.