Turkey & Quinoa Stuffed Peppers

This is the kind of recipe that brings everyone to the table—no matter the night of the week. Colorful bell peppers are filled to the brim with seasoned turkey, black beans, quinoa, and just the right amount of melty cheese. It’s hearty, comforting, and full of flavor thanks to our bold and citrusy Mojo Seasoning. Whether you're feeding a family or prepping meals for the week, this dish is simple to make and always satisfying.

Paired with Mojo Seasoning

Ingredients

• 4 large bell peppers, halved and seeded
• Olive oil, for greasing and cooking
• 1 lb ground turkey
• 1 small yellow onion, finely chopped
• 1 jalapeño, seeded and finely chopped
• 3 cloves garlic, minced
• ¾ tsp sea salt
• 1½ c. cooked quinoa
• 1 (14 oz) can fire-roasted diced tomatoes, drained
• 3 Tbsp. Salt Sisters Mojo Seasoning
• 1 (15 oz) can black beans, rinsed and drained
• 1¾ c. shredded pepper jack cheese
  

Optional toppings:

• Chopped fresh cilantro
• Diced avocado
  

Directions

1. Preheat your oven to 350°F and lightly grease a 9x13-inch baking dish or sheet pan with olive oil. Arrange the pepper halves cut-side up in the dish.
2. In a large skillet, heat a tablespoon of olive oil over medium-high heat. Add the ground turkey, onion, jalapeño, garlic, and sea salt. Cook, stirring and breaking up the meat, until browned—about 6 minutes.
3. Turn off the heat and stir in the cooked quinoa, diced tomatoes, Salt Sisters Mojo Seasoning, black beans, and 1 cup of the shredded cheese.
4. Spoon the filling into each pepper half. Cover the dish with foil and bake for 30 minutes.
5. Remove the foil, sprinkle the remaining ¾ cup of cheese over the top, and return to the oven. Bake uncovered for another 15–20 minutes, until the cheese is melted and the peppers are tender.
6. Top with cilantro and avocado if you’d like—and serve warm!

It’s a little bit comforting, a little bit bold, and full of flavor in every bite—the kind of dinner that feels like home.