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Southwest Stuffed Pepper

Ingredients

4 med. bell pepper, any color

1 lbs. ground sausage

1/2 c. white quinoa

1 c. canned black beans

1 c. diced tomatoes, canned

1 sml. onion

1 tsp. red pepper flakes

1 oz. cheese, any type

1 clove garlic

1 c. corn, fresh, organic

1 c. water

Directions

Preheat oven to 350ºF.

Cut tops off bell peppers, clean out sides, and set aside. Chop up tops to use later, and set aside.

Combine quinoa and water in a saucepan. Bring to a boil, reduce heat, and simmer for about 10 minutes, until liquid has absorbed.

Cook ground turkey sausage and diced onion in a frying pan (the liquid from the turkey helps cook the onion).

In a small saucepan, cook corn on high, stirring occasionally, until it gets scorch marks.

Combine cooked quinoa, ground sausage, and chopped onions in a bowl. Add drained and rinsed black beans, diced tomatoes, minced garlic, and red pepper flakes. Mix well.

Divide mixture between the bell peppers. Arrange stuffed peppers in a baking dish lined with foil; bake for 40 minutes. Top each pepper with a pinch of grated cheese and cook for an additional 5 minutes. Serve and enjoy!