Southwestern Stuffed Peppers

INGREDIENTS

1/3 cup

uncooked quinoa, rinsed and drained

1 1/2 cups

low-sodium chicken broth, divided

large bell peppers (I like to use a mix of colors)

1 tbsp

extra-virgin olive oil

3/4 cup

sweet corn kernels (from 1 ear of corn)

1/2

medium yellow onion, finely chopped

garlic cloves, minced

1 lb

lean ground turkey

1 tbsp

chili powder

1 1/2 tsp

dried oregano

1 tsp

ground cumin

1 tsp

kosher salt

1/8 tsp

cayenne pepper

1 15 ounce can

black beans, drained and rinsed

1 15 ounce can

diced fire-roasted tomatoes

1 cup

grated sharp cheddar cheese

1/2 cup

fresh cilantro leaves, finely chopped (optional)