Pimientos rellenos de pavo y quinoa al estilo suroeste

Ingredientes

• 2 tablespoons olive oil
• 1 red onion, diced
• 3 garlic cloves
• 1 large chipotle pepper, minced (from can of chipotle peppers in adobe sauce)
• 1 lb. ground lean turkey
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 15 oz. Muir Glen diced fire roasted tomatoes
• 3/4 cup black beans, drained and rinsed
• 3/4 cup frozen corn
• 1/4 cup fresh cilantro, diced
• 1/2 cup dried quinoa
• 7 large bell peppers, tops cut off and seeds removed (assorted colors)
• 3/4 cup shredded colby jack cheese
• optional garnish: sliced green onions, diced cilantro, sliced avocado

Preparación

1. 1

   Preheat oven to 350.

2. 2

   In a small saucepan add 1 cup of water. Bring to a boil and add quinoa. Cover. Bring to a boil and then reduce to simmer for 10-13 minutes until water is evaporated. Fluff with a fork and set aside.

3. 3

   Heat a large saute pan to medium high heat. Add olive oil and diced onions.

4. 4

   Saute onions until translucent, about 2-3 minutes.

5. 5

   Add garlic and chipotle peppers to onion mixture, saute for 1 minute.

6. 6

   Add in ground turkey, cook until no longer pink. Approximately 5-7 minutes.

7. 7

   Next, add in smoked paprika, cumin, salt, ground pepper, fire roasted tomatoes, black beans, corn, and fresh cilantro. Cook until liquid is evaporated, about 4-5 minutes. Stirring occasionally.

8. 8

   Add turkey mixture to a bowl with quinoa and toss to mix.

9. 9

   Place peppers in a 13×9 baking dish open side up. Stuff with turkey quinoa mixture.

10. 10

    Bake for 40 minutes.

11. 11

    Remove from oven and top each pepper with 1 tablespoon of shredded cheese. Place back in oven and cook until cheese is melted, another minute.

12. 12

    Serve! Top with fresh cilantro, green onions, and avocado.