One of my favorite flavor pallet is southwest food. I love cilantro, cumin, lime, spicy peppers and hot salsa, and end up incorporating those flavors into many meals. This dinner was inspired by those flavors as well as my mother’s Stuffed Pablano Peppers with Ground Turkey and Rice. I like to use quinoa as my carbohydrate and enjoy the flavor of roasted bell peppers best. I made the stuffing a day in advance (it became tacos for the hubby) and stuffed the peppers right before I baked them off. With a little prep, this was a quick and hearty week day dinner.
Brown 1lb of ground turkey with your favorite veggies. I used spinach, diced bell peppers (the top halves), and 1 diced pablano pepper. Season with any southwest seasoning including salt, pepper and cumin.
Add a 1/2 cup shredded Mexican cheese and stir till melty.
Reserve some mixture for husbands or non-quinoa lovers, then add some cooked quinoa (about 1.5 cups cooked)
Day of, stuff your pepper halves with the ground turkey/quinoa mixture, add a slice of pepperjack cheese on top, and bake 30 minutes at 375 or until the outer peppers are soft.
Top with diced avocado, cilantro and a squeeze of lime! You won’t even miss the tortilla shell! I also save the leftover stuffing mixture and eat it for lunch the next day. Black beans or pinto beans would also taste good in these.