1 lb 99% lean ground turkey 4 medium red bell peppers 1/2 cup low sodium canned black beans, drained and rinsed 1/2 cup frozen corn kernels 1 jalapeño, diced 1 cup salsa 1/4 cup chopped red onion 2 cloves garlic, minced 2 tsp Emeril's Cajun Seasoning 1/2 cup cooked rainbow quinoa 1/2 cup Sargento Four Cheese Mexican Reduced Fat shredded cheese 1 tsp olive oil 1/2 cup low sodium chicken or vegetable broth Optional toppings: Plain greek yogurt, diced green onions, chopped cilantro

Preheat oven to 350 degrees. Cut peppers in half length-wise and remove seeds and stems. Arrange peppers in oven safe dish, cut side up.
In a large pan, heat olive oil over medium-high heat. Add onions and garlic and sauté until fragrant and slightly tender.

Add ground turkey and season with Emeril's Cajun Seasoning. Cook turkey while continuing to break apart with a spatula until cooked through. Mix in black beans, corn, jalapeño, salsa and quinoa.

Stuff peppers with turkey mixture. Pour broth into bottom of baking dish. Cover dish with foil and bake at 350 degrees for 25-30 minutes or until peppers are tender.

Uncover dish and top stuffed pepper halves with 1 tbsp cheese each. Continue cooking uncovered for 5 minutes or until cheese is melted.