Turkey and Quinoa Stuffed Peppers

Bell peppers are a staple in my fridge, usually consumed raw, well before I can even get around to cooking them.  But, if you load them up with protein and more delicious vegetables, you have a meal in a pepper.  I also like to have cooked quinoa in my fridge, ready to use for easy meals.

Ingredients:

1 Tbsp, avocado oil

1/2 tsp. chopped garlic
2 green onions, choppes
1 Tbsp. meat rub (I like to use one by Untamed Feast - not an affiliate link, I just love their products!)

7 whole bell peppers, any color. Set 6 aside to stuff and chop 1/2 cup from the 7th.

1 lb raw, ground turkey

2 cups cooked quinoa

1/2 cup peas

1/2 cup corn

1/4 cup Parmesan cheese

juice of 1 lime

Directions:

1. If you don't already have cooked quinoa in your fridge, cook up 2 cups and set aside.

2. Preheat oven to 350 F.

3. Heat oil in a large pan over medium-high heat.  Add garlic and onion and cook for 2 minutes.

4.  Add meat and rub and cook for another 5 minutes, breaking up the ground turkey as it cooks.

5. Add the vegetables and cook for 2 more minutes.  While the mixture is cooking, cut the tops off of the bell peppers, and remove the seeds and membranes from the inside.

6. Add the lime juice and quinoa and mix well.

7. Remove from heat and stir in the Parmesan.

8. Stuff the peppers and place them in a large baking dish.

9. Bake for 30-35 minutes.

Optional - if you want to serve them to guests with tops, place the tops on with 5 minutes of cooking time left,  This will be enough time to just warm them a bit, without fully cooking them, burning them, or making them too hot to touch,