Turkey and Quinoa Stuffed Bell Peppers

I wanted to quickly share this twist on a classic Stuffed Pepper with you all.  This one includes the super grain Quinoa, ground Turkey and some Mexican flavors.

Turkey and Quinoa Stuffed Bell Peppers
1 cup Quinoa, rinsed
2 cups water
4-6 Large Bell Peppers (your choice of color)
1 can of Sweet Corn
1 small can of Diced Green Chiles
1 small can of Enchilada Sauce
1 lb of Ground Turkey
1 tbsp Cumin
1tsp Garlic Powder
1 tbsp Chili Powder
1 tsp Salt
Place the Quinoa and water in a small pot, bring to a boil, lower to a simmer, cover and cook for 15 minutes or until all the water is absorbed.  Meanwhile, brown the Ground Turkey with Cumin, Garlic Powder, Chili Powder and Salt until fully cooked.  Combine all the ingredients except the Peppers and just heat for a few minutes.  Prep the Peppers by cutting off the tops and cleaning out all the membrane and seeds.  Make sure they can stand up on their own.  Place them in a greased cake pan.  (I cooked 4 but there was enough for 6) Fill each Pepper with the Turkey and Quinoa mixture.  Place any extra in the bottom of the pan.  Bake at 350 for 25-30 minutes.  You could add cheese to the top if you want.

When we ate these, we both realized we didn't like the taste of Bell Peppers so they didn't go over that well but I thought the filling was really good.  Try them for yourself and let me know what tweaks you would make.