Stuffed Bell Peppers with Turkey and Quinoa

This one is super simple and is actually not bad for you!  I found it does make extra filling, but that was actually really good to eat just on its own, too.

Here's what you need:

• 4 bell peppers halfed length wise, ribs removed
• 1/2 cup quinoa
• 1/2 pound grown turkey or ground beef
• 1 small onion
• 1 14 oz can fire roasted tomatoes (plain is fine, too, if you can't find fire roasted)
• 1 7oz can diced green chili
• 1 14 oz can black beans, drained and rinsed
• 1 TB taco seasoning (I used half a packet)
• 1/2 TB cumin (I used a tsp)
• 1/2 TB olive oil
• 1/2 cup mozzarella shredded cheese
• 3/4 cup water

1. Heat olive oil in a large saucepan. Add onion and cook until translucent ( about 3 minutes). Add in meat and cook until browned. Drain any excess grease.
2. Add in black beans, tomatoes, green chilies, water, quinoa, cumin, taco seasoning, salt and pepper if desired. Cover and bring to a boil. Reduce heat to medium/low and simmer for 15 minutes or until quinoa is done. Much of the liquids will cook down.
3. Heat oven to 375˚F. Place peppers in 13 x 9 baking dish and place in oven for 10 - 15 minutes, or just while your oven preheats.  Take the peppers out and spoon in filling and top with grated cheese. Cover pan with foil and bake for 40 minutes.
4. Remove from oven and serve with sour cream or salsa (optional). Enjoy!