1 tsp (5g) olive oil 1 pound 93% lean raw ground turkey 1 tbsp, whole (6g) ground cumin 1 tsp (3g)garlic powder 1/4 tsp (2g) salt 1 1/2 cup (278g) cooked quinoa 1 cup (256g) "Pace" picante mild salsa 4 pepper (456g) large bell peppers (any color) 4 tbsp (28g) "Kraft" reduced fat shredded cheddar cheese
Preheat oven to 350 degrees. Line a 8x8-inch or 9x9-inch baking pan with foil.
Slice the tops off the bell peppers and remove the inner seeds. Place them upright in the prepared baking sheet. If the peppers are crooked, gently slice a thin, straight layer off the bottom to make an even surface for them to stand on.
Heat olive oil in a large skillet over medium heat. Add the ground turkey, cumin, garlic powder, and salt to the pan and cook for about 5 minutes, stirring frequently, until turkey is no longer pink.
Add the salsa and quinoa to the pan and stir well. Season to taste with additional salt and pepper.
Spoon the meat/quinoa mixture into each of the 4 bell peppers. Sprinkle each pepper with 1 tablespoon of shredded cheese. Pour ⅓ cup water into the baking pan and cover with foil.
Bake for 30 minutes, remove foil, and then bake for another 20 minutes or until the peppers are cooked through and the cheese is melted. Store leftovers in the refrigerator for 3-5 days or in the freezer for up to 3 months.