Mexican Turkey & Quinoa Stuffed Peppers

As per the request of Sarah Deutschmann, my triathlete badass client (who may also carry a gun, so don't mess with her)...who spent a load of $$ on stuffed peppers at a local cafe recently...and wished she hadn't. :) so...I decided to put these on the "Better Than" Menu this week. Based on a onelovelylife.com recipe....here we go!

4 bell peppers, sliced in half step to tip, seeds removed
1 16 oz. package of fresh ground turkey breast
1 cup quinoa
1/2 medium onion, dived
1 - 15 oz - can black beans, drained & rinsed
1 roma tomato, seeded and diced
1 - 4 oz - can diced green chiles (don't drain!...extra flavor!)
1/4 cup cilantro (optional), minced
1/4 tsp sea salt
1/4 tsp fresh cracked pepper
1 can enchilada sauce of choice
1/2 cup lite mexican cheese blend (got mine from Trader Joe's)

1. Add quinoa and onion to a medium saucepan w/ 2 cups water (or chicken stock for more flavor). Bring to boil over medium-high heat, and keep at boil for 5 minutes. Cover, turn off heat, and let steam for 15-20 minutes. Fluff with fork
2. In large skillet, brown ground turkey with salt/pepper.
3. Pour quinoa/onion mixture into large mixing bowl. Add ground turkey, black beans, tomato, green chiles, cilantro, salt, and pepper.
4. Pour enchilada sauce into 9x13'' baking dish. Divide filling among peppers, and nestle stuffed peppers into the sauce. Sprinkle with cheese.
5. Cover pan with foil and bake at 375 degrees 15-20 minutes. Remove foil and cook another 10 minutes. Serve peppers drizzled with sauce spooned out from pan. Enjoy!

Pretty easy, fairly easy to pack for meals later in the week. Tasty! If you're a saucemaster like I am, you can also serve with a bit of salsa on the side or drizzled on top. Yummo!