Mexican-Style Stuffed Peppers

Directions

Note: Wash hands with soap and water.
1. Preheat oven to 350 degrees Fahrenheit.
2. In a large skillet over medium heat, add oil. Once hot, add turkey, onion and garlic and cook for 10 minutes or until turkey is cooked through and no longer pink. Stir in tomatoes, 1 cup chicken broth, corn, beans, cumin, chili powder and salt and pepper to taste. Bring to a simmer and cook for 3 minutes or until slightly thickened. Take off heat and stir in cooked quinoa, lime juice and cilantro.
3. Stuff pepper halves with filling and place in two, 9-x-13-inch pans; drizzle remaining chicken broth over top of peppers. Cover with aluminum foil and cook for 35 minutes or until peppers are tender and filling is hot. Remove foil, sprinkle each with some cheese and cook for 3 minutes or until cheese is melted.
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