1 1/2 cups quinoa
2 1/2 cup water
6 bell peppers, halved and cored (assorted colours of your choice)
2 tsp olive oil
1/2 lb ground turkey meat
3 tbsp low-sodium or sodium-free taco or fajita seasoning mix
2/3 cup water
1 small onion, diced
1 cup frozen corn
1 cup black beans (canned)
1 large tomato (or 2 small), diced
1 cup shredded zucchini
1 cup shredded cheese of your choice (we use low fat cheddar cheese
Add the quinoa and the 2 1/2 cups of water to a pot and set the pot over high heat until the water begins to boil. Once the water reaches a boil, turn the heat to low and cover the pot, allowing the quinoa to cook for about 7-8 minutes more, or until all the water is absorbed and you can fluff it with a fork.
While the quinoa is cooking, wash the bell peppers and slice them in half down the middle. If you can, slice through the stem first. This will create a perfect cross-section of the pepper and make for nice presentation.
Place the bell pepper halves on a baking sheet lined with parchment paper and set them aside. Preheat your oven to 375 degrees Fahrenheit.
Source : allrecipes.com