Ingredients: (serves 4 or 2 with lunch for the next day)
1lb – Ground Turkey
1/8 lb – Soy Chorizo
4 – Bell Peppers (your color choice)
1/2 Cup Quinoa – we used frozen from Trader Joes this time
3 Cloves – Garlic Minced
1 – Yellow Onion Diced
1 – 8oz Can Tomato Sauce
12oz – Chicken Broth (low sodium)
8oz – Shredded cheese
Fresh Cilantro (corriander)
Salt, Pepper, Spanish Smoked Paprika, Cumin to taste
Heat a large skillet over medium-high heat. Drizzle olive oil into your pan and add garlic, onions and Chorizo. Let this cook down until your onions are soft and everything is well combined. Add your Ground turkey and Season the cook till browned and combined. Once browned taste and add Tomato sauce and 8 oz Chicken Broth then re-season as needed. Cook for 10-15 minutes at a low simmer to allow to reduce. While this is reducing cut the tops from your bell peppers and pull out the seeds and inner coring. Place the hollowed out bell peppers in an oven safe dish and put about 4 oz of Chicken broth in the bottom of the pan. Also Pre-heat your oven to 400F. Once your Mixture has reduced make sure to taste and re-season as needed. Then fill each of our bell peppers with filling and cover the dish with tin foil and place in the oven. Bake covered for 20 minutes then uncover and sprinkle your cheese over the top and bake un-covered for another 10 minutes. Let cool for 5 minutes before plating and enjoy.