Stuffed Bell Peppers

There is nothing better than an EASY and delicious dinner. I like recipes where there is little effort in the "cooking" part and more in the "waiting" part. I love this recipe because everyone loves it and there is usually plenty left for leftovers. I usually like to use leftover for the next day  as a "taco" bowl (put the filling in a bowl, sprinkle with cheese and heat up).


Ingredients:

• 1 lb of turkey (you can use any ground meat, I like turkey)
• 1  cup of quinoa
• 1 jar of your favorite salsa
• 1 jalapeño, chopped (optional)
• 1/2 cup of frozen corn
• 1 to 1/2 a can of black beans
• 4 bell peppers
• shredded Mexican cheese
• sour cream (or Greek yogurt)
• guacamole (or sliced avocado)

Add 2 cups of water to a soup pan with a lid, let the water come to a boil and add 1 cup of quinoa. Let it boil for a minute and then turn down to simmer with the lid on. Simmer for 12 minutes or until it's fluffy.

Turn on the oven to 350 degrees.

Prepare the peppers by cutting the tops off and clean the insides out. Place on a baking sheet.

Use a large skillet and cook the meat. When the meat is done, add the quinoa, salsa, jalapeño, beans and corn and mix together. Cook for about 3 minutes on medium heat.

Once everything is done, stuff the peppers and wrap each one with aluminum foil. Put in the oven and bake for 30 minutes. After 30 minutes, take the aluminum foil off the peppers, sprinkle the tops with cheese and cook for another 10-15 minutes.

Top with sour cream and guacamole.