Stuffed Southwest Red Peppers

1 cup cooked quinoa (I cook it in low sodium chicken broth for extra flavor)
1 can low sodium black beans
1 small can low sodium corn
Chopped jalapenos (according to taste)
1 jar of salsa
2 red peppers, seeded and cut in half
1 1lbs ground turkey or bison
1 Tbsp chopped garlic

Cook quinoa according to directions.

Brown turkey/bison in skillet with 1 Tbsp garlic.

Preheat oven to 350.

Bring a pot of water to boiling. Add red peppers and cook for about 6 minutes, or until slightly tender. Drain and set peppers aside.

In a large bowl, mix cooked quinoa, turkey/bison, black beans, corn, jalapenos, and salsa.

Place peppers in a oven safe dish. Fill each half with quinoa mixture. Bake for about 10 minutes, until warmed.