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. 1Halve the bell peppers lengthwise and remove seeds and stems. Arrange the pepper halves cut-side up in a 9x13-inch baking dish and set aside.
2. 2Heat the olive oil in a large skillet over medium-high heat until shimmering, about 1–2 minutes. Add the ground turkey, breaking it apart with a wooden spoon as it cooks for 5–6 minutes until no longer pink and lightly browned. Drain excess fat if needed.
3. 3Stir the diced onion, jalapeño, and fresh garlic into the turkey and cook over medium-high heat for 2–3 minutes until fragrant and the onion begins to soften.
4. 4Remove the skillet from heat and stir in the dry quinoa, canned diced tomatoes, taco seasoning packet, canned black beans, and half of the pepper jack cheese until evenly combined.
5. 5Divide the filling evenly among the 4 bell pepper halves, packing gently. Cover the baking dish tightly with foil and bake at 350°F for 30 minutes.
6. 6Remove the baking dish from the oven, discard the foil, and sprinkle the remaining pepper jack cheese over each pepper. Return to the oven uncovered and bake at 350°F for 15–20 minutes until the cheese is melted and bubbly and the peppers are tender when pierced with a fork.
7. 7Let cool for 5 minutes, then divide evenly into 4 airtight containers while hot. Top each portion with avocado slices, crumbled cotija cheese, and sliced green onions before serving or storing.