Ground Turkey Stuffed Peppers

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  4 Bell Pepper(476g)
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  1 tbsp Olive oil

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

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  1 lbs Ground Turkey, 99% Lean
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  1 Yellow Onion(110g)
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  1 JalapeñO Pepper(14g)
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  3 Garlic(9g)
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  0.8 tsp ¾ teaspoon sea salt
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  1.5 cup Quinoa, Dry
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  14 oz Canned Diced Tomatoes
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  2 tbsp Taco Seasoning, Packet (E.G. Old El Paso)

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

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  15 oz Beans, Black, Canned, Drained
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  1.8 cup Cheese, Pepper Jack
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  0.3 cup ¼ Cup Chopped Fresh Cilantro, For Serving (Optional)
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  1 Avocado(150g)
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  0.3 cup Cheese, Cotija, Crumbled
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  2 Green Onion (Scallion)(30g)

Instructions

1. 1Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish with a small amount of olive oil. Halve and seed the 4 large bell peppers, then arrange them cut-side up in the prepared dish.
2. 2Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering. Add the 1 pound of ground turkey, breaking it apart with a wooden spoon, and cook for 5–6 minutes until no longer pink and lightly browned.
3. 3Add the chopped yellow onion, jalapeño, and minced garlic to the skillet. Season with ¾ teaspoon sea salt and cook for 2–3 minutes, stirring frequently, until the onion softens and the mixture is fragrant.
4. 4Remove the skillet from heat. Stir in the 1½ cups of cooked quinoa, drained fire-roasted diced tomatoes, taco seasoning, and drained black beans until evenly combined. Fold in half of the shredded pepper jack cheese.
5. 5Divide the filling evenly among the 8 bell pepper halves, packing gently. Cover the baking dish tightly with foil and bake for 30 minutes, until the peppers begin to soften.
6. 6Remove the foil and sprinkle the remaining pepper jack cheese evenly over each pepper half. Return to the oven uncovered and bake 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. Divide the stuffed peppers evenly into meal-prep containers.
8. 8Just before serving, top each portion with diced avocado, crumbled cotija, fresh cilantro, and chopped green onions as desired.