Turkey-Stuffed Peppers

• Salt and pepper
• 1/4 cup quinoa, rinsed
• 4 large bell peppers, tops sliced off, seeded
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 1/4 pounds ground turkey
• 1 28-oz. can diced tomatoes, drained
• 1 15-oz. can black beans, drained and rinsed
• 1/2 cup frozen corn
• 1 cup crumbled feta

1. Preheat oven to 350u0b0F. Bring 1/2 cup salted water to a boil in a small saucepan. Stir in quinoa, cover, reduce heat to low and simmer until tender, about 15 minutes. Remove from heat. Place peppers upright in an 8-inch square baking dish. Bake 15 minutes.
2. In a large skillet, warm oil over medium heat. Saute onion until soft, about 7 minutes. Add garlic; saute 1 minute. Add turkey; cook, stirring, until no pink remains, about 7 minutes. Stir in tomatoes, beans, corn and quinoa. Raise heat to medium-high. Bring to a boil. Reduce to medium-low. Simmer, stirring, until thick, about 5 minutes. Remove from heat. Stir in feta and season with salt and pepper.
3. Stuff peppers with filling, mounding slightly. Bake until peppers are tender, 15 to 20 minutes. Let stand 5 minutes; serve.

salt, quinoa, bell peppers, olive oil, onion, garlic, ground turkey, tomatoes, black beans, frozen corn, feta

Taken from www.myrecipes.com/recipe/turkey-stuffed-peppers-0 (may not work)