Quick and flavorful stuffed peppers filled with quinoa, sweet potato, ground turkey, and a few other simple ingredients
Preheat oven to 375 degrees. Add olive oil to a large skillet over medium-high flame and heat for a minutes or so. Meanwhile, peel sweet potato and cut into one-inch cubes.
Add ground turkey to heated skillet and break it up into small pieces with a cooking spoon. Add in sweet potato cubes then season everything with smoked paprika, crushed red pepper, sea salt, and black pepper.
Cook until turkey is browned and cooked through (about 15 minutes) then remove from heat. While turkey cooks, cut tops off of bell peppers and remove seeded cores then place into a baking dish.
Add Pace® Medium Picante Sauce and quinoa to skillet and stir well to combine. Evenly divide mixture between bell peppers then place baking dish in oven.
Roast stuffed bell peppers for 20 minutes then remove from oven and sprinkle shredded cheese over top. Carefully enjoy while still warm.
Store extra stuffed bell peppers refrigerated in an airtight container. Will keep for about five days.