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In today’s fast-paced world, finding a nutritious meal that’s both satisfying and easy to prepare can be a challenge. Enter Cheesy Turkey and Quinoa Stuffed Peppers—a delightful dish that combines the wholesome goodness of quinoa, lean ground turkey, and vibrant bell peppers, all enveloped in gooey Monterey Jack cheese. This recipe not only packs a flavor punch but also offers a wealth of health benefits, making it perfect for busy families, meal prep enthusiasts, or anyone looking to whip up a hearty dinner without breaking a sweat. Let’s dive into how to create this delicious and nutritious meal step-by-step.

Cheesy Turkey and Quinoa Stuffed Peppers

Discover the delicious and nutritious Cheesy Turkey and Quinoa Stuffed Peppers! This easy recipe combines flavorful lean ground turkey, protein-packed quinoa, and colorful bell peppers, all topped with gooey Monterey Jack cheese. Perfect for busy families or meal prepping, these stuffed peppers are not only satisfying but also loaded with health benefits. Follow our step-by-step guide to create a hearty dinner that everyone will love. Enjoy a wholesome meal that doesn't skimp on flavor!
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Ingredients
  

4 large bell peppers (any color)

1 cup quinoa, rinsed and drained

2 cups low-sodium chicken broth (or vegetable broth)

1 lb ground turkey

1 small onion, finely chopped

3 cloves garlic, minced

1 cup corn kernels (fresh, frozen, or canned)

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon chili powder

Salt and pepper to taste

1 cup shredded Monterey Jack cheese (plus extra for topping)

1 cup diced tomatoes (fresh or canned)

1/4 cup fresh cilantro, chopped (optional for garnish)

1 tablespoon olive oil

Instructions
 

Preheat the Oven:

    Preheat your oven to 375°F (190°C).

      Prepare the Quinoa:

        In a medium saucepan, combine the rinsed quinoa and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid has been absorbed. Remove from heat and set aside.

          Cook the Turkey:

            In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes until it becomes translucent. Stir in the minced garlic and cook for an additional minute.

              Add the Turkey and Spices:

                Add the ground turkey to the skillet and cook, breaking it apart with a spatula, until browned and cooked through (about 5-7 minutes). Season with cumin, smoked paprika, chili powder, salt, and pepper. Mix well.

                  Combine Ingredients:

                    Once the turkey is cooked, stir in the cooked quinoa, corn, diced tomatoes, and 1 cup of shredded Monterey Jack cheese until everything is well combined.

                      Prepare the Peppers:

                        Slice the tops off the bell peppers and remove the seeds and membranes. Place the peppers in a baking dish, cut side up.

                          Stuff the Peppers:

                            Generously stuff each bell pepper with the turkey and quinoa mixture, pressing down lightly to fit as much filling as possible.

                              Add Cheese Topping:

                                Sprinkle additional shredded Monterey Jack cheese on top of each stuffed pepper.

                                  Bake:

                                    Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.

                                      Garnish and Serve:

                                        Remove from the oven and let cool slightly. Garnish with fresh cilantro if desired before serving. Enjoy your Cheesy Turkey and Quinoa Stuffed Peppers!

                                          Prep Time, Total Time, Servings: 20 minutes | 55 minutes | 4 servings