1. Combine the quinoa in a small saucepan with ½ cup of the chicken broth and bring to a boil. Lower the heat to a simmer, cover the saucepan with a lid, and cook for 14 minutes, or until all of the liquid has been absorbed. Let the quinoa rest, covered, for 5 minutes, then fluff with a fork.
2. Meanwhile, slice the bell peppers lengthwise and remove the seeds and any white membrane. Arrange the pepper halves in an extra-large baking dish. (If you don’t have a baking dish large enough, go ahead and use two baking dishes.)
3. Preheat the oven to 375°F.
4. Heat the olive oil in a large saucepan over medium heat. When the oil is hot and shimmering, add the corn kernels, onion, and garlic and cook for 5 minutes until the corn is tender and the onion becomes translucent.
5. Add the ground turkey and cook for about 6 minutes, stirring and breaking up the meat with a spatula, until no longer pink. Stir in the chili powder, oregano, cumin, salt, and cayenne and cook for 1 minute to toast the spices. Add the black beans, tomatoes, and cooked quinoa and cook for 5 minutes more. Remove the mixture from the heat.
6. Spoon the filling into each of the pepper halves. Pour the remaining 1 cup chicken broth into the bottom of the baking dish(es), and cover the dish(es) tightly with aluminum foil. Bake for 30 minutes or until the peppers are just tender. (I prefer a tiny bit of crunch to my peppers for texture, but if you dig softer peppers, bake them for an extra 10 to 15 minutes.)
7. Remove the foil and sprinkle the peppers with the grated cheddar. Bake for 5 minutes more until the cheese has melted and is bubbling.
8. Serve the stuffed peppers warm with a generous sprinkling of chopped cilantro.
This recipe is from Serena’s new book The Dude Diet, visit Domesticate ME
to learn more!