Stuffed Bell Peppers with Southwest Black Bean and Corn Filling

Preheat oven to 375°F (190°C).

Cut the 3 bell peppers in half lengthwise and remove seeds and membranes. Place in a baking dish, cut side up.

Rinse 1/2 cup quinoa under cold water. In a small saucepan, combine quinoa with 1 cup chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Fluff with a fork and set aside.

Heat 1 tablespoon olive oil in a large skillet over medium heat. Dice 1 medium yellow onion and mince 3 cloves of garlic.

Add diced onion to the skillet and sauté for 3-4 minutes until translucent. Add minced garlic and cook for another 30 seconds until fragrant.

Add 8 ounces ground turkey to the skillet and cook until no longer pink, about 5-6 minutes, breaking it up with a wooden spoon.

Drain and rinse 1 can of black beans. Add beans and 1 cup corn kernels to the skillet, stirring to combine.

Add 1 can fire-roasted diced tomatoes (with juice), 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1/2 teaspoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir well.

Fold in the cooked quinoa and juice from half the lime. Reduce heat and simmer for 5 minutes to allow flavors to meld.

Remove from heat and stir in 3 tablespoons chopped fresh cilantro, reserving some for garnish.

Spoon the filling generously into each bell pepper half. Top each with shredded Mexican cheese.

Cover the baking dish with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes until peppers are tender and cheese is bubbly and golden.

While peppers are baking, dice the avocado and toss with remaining lime juice to prevent browning.

Serve stuffed peppers hot, topped with diced avocado, a dollop of Greek yogurt or sour cream, and a sprinkle of remaining cilantro.