4 large bell peppers (any color)
• 1 cup cooked quinoa or brown rice
• 1 cup lean ground turkey or plant-based meat alternative
• 1/2 cup diced onion
• 1/2 cup diced tomatoes
• 1/2 cup black beans (canned and drained)
• 1/4 cup Que Queen’s Jammin’ Reduced Sugar BBQ Sauce ( any flavor)
• 1/4 cup shredded cheddar cheese or dairy-free cheese (for plant-based version)
• 1 teaspoon olive oil
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh chopped parsley for garnish
Instructions:
1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside of the peppers with olive oil and place them in a baking dish.
3. In a skillet, heat the olive oil over medium heat. Add diced onion and sauté until translucent.
4. Add protein or plant-based meat alternative and cook until browned. Season with smoked paprika, salt, and pepper.
5. Stir in the cooked quinoa or brown rice, diced tomatoes, black beans, and SGT. Hart’s BBQ Sauce. Cook for an additional 2-3 minutes until everything is well combined.
6. Carefully stuff each bell pepper with the BBQ mixture, pressing it down gently to ensure they’re tightly packed.
7. Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes or until the bell peppers are tender.
8. Remove the foil, sprinkle each pepper with shredded cheddar cheese (or dairy-free alternative), and return them to the oven for an additional 5-7 minutes until the cheese is melted and bubbly.
9. Garnish with fresh chopped parsley before serving.