Black beans (canned, drained): 100g (1/2 cup), Ground turkey (lean): 100g (3.5 oz), Bell peppers (large): 200g (1 whole), Quinoa (cooked): 50g (1/4 cup), Onion: 50g (1/2 cup, diced), Garlic: 3g (1 clove, minced), Tomato sauce: 60ml (1/4 cup), Chili powder: 2g (1/2 tsp), Cumin: 2g (1/2 tsp), Paprika: 1g (1/4 tsp), Cheddar cheese (reduced-fat): 30g (2 tbsp, shredded), Olive oil: 5ml (1 tsp), Cilantro (fresh): 5g (1 tbsp, chopped), Salt: 1g (1/4 tsp), Black pepper: 1g (1/4 tsp)
1. Preheat oven to 375°F (190°C). 2. Cut the bell pepper in half lengthwise and remove seeds and membranes. Place cut-side up in a small baking dish. 3. Heat 5ml olive oil in a skillet over medium heat. 4. Add 50g diced onion and cook until translucent, about 3 minutes. 5. Add 3g minced garlic and cook for 30 seconds. 6. Add 100g ground turkey and cook until browned, about 5 minutes. 7. Add 2g chili powder, 2g cumin, 1g paprika, 1g salt, and 1g black pepper. Stir to combine. 8. Add 100g black beans, 50g cooked quinoa, and 60ml tomato sauce. Stir to combine and cook for 2-3 minutes until heated through. 9. Fill the bell pepper halves with the turkey and bean mixture. 10. Cover with foil and bake for 25-30 minutes. 11. Remove foil, sprinkle with 30g shredded cheese, and bake uncovered for another 5-10 minutes until cheese is melted and peppers are tender. 12. Garnish with 5g chopped cilantro before serving.
