The Kitchen Diva'S Energy-Boosting Stuffed Bell Peppers - cooking recipe

Ingredients

8 8 yellow bell peppers (or a mixture, about 4 pounds) or 8 orange bell peppers (or a mixture, about 4 pounds)
2 tablespoons canola oil or 2 tablespoons olive oil, divided
1 medium yellow onion, chopped
4 garlic cloves, peeled and minced
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon chili powder
1 tablespoon ground cumin
16 ounces Italian turkey sausage (removed from casing) or 16 ounces lean ground turkey
16 ounces chunky salsa
2 cups Baby Spinach (rinsed and chopped or use 10 ounces frozen spinach that is thawed and squeezed to remove moisture)
1 cup quinoa (cooked)
1 cup brown rice (cooked)
1 cup low-fat cheddar cheese
2 large avocados, peeled and pit removed and sliced
1/2 cup low-fat Greek yogurt
1/4 cup fresh basil leaf, finely chopped

Preparation

Preheat oven to 375.
Cut the peppers in half lengthwise, slicing from the stem to the bottoms, leaving the stems intact.
Remove the white pithy ribs near stern and down length of inside.
Place the peppers in a shallow 13x9 inch baking dish.
Drizzle the peppers with 1 tablespoon of the oil.
Cover the dish with foil, and bake the peppers 15 to 20 minutes, until they start to soften.
Meanwhile, heat the remaining tablespoon of the oil in a large skillet over medium-high heat.
Add the onion, garlic, salt, black pepper, chili powder, and cumin and cook until all vegetables are softened, about 3 minutes.
Add the sausage to the skillet.
Cook, breaking it up with a slotted spoon or potato masher, until lightly browned, about 5 minutes.
Add the salsa and the spinach, and cook, stirring occasionally, about 5 minutes.
Remove the skillet from the heat and stir in the cooked brown rice and quinoa.
Carefully fill the pepper halves with the turkey mixture.
Cover the dish with foil, and bake until the filling is hot and the peppers are tender, 20 to 25 minutes.
Remove foil, and sprinkle the cheese over the top of the peppers.
Return to oven and bake, uncovered, until cheese is melted, about 7 to 10 minutes.
Top the peppers with a heaping tablespoon of the yogurt.
Place slices of the avocado on top of each pepper.
Sprinkle with the basil.
Serve immediately.