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Stuffed peppers are a delightful and versatile dish that can easily adapt to various cuisines and dietary preferences. These vibrant meals not only offer a feast for the eyes but also serve as a wholesome option for anyone looking to incorporate more vegetables and lean proteins into their diet. With an array of colors and flavors, stuffed peppers can be tailored to individual tastes, making them a popular choice for family dinners, meal prep, or entertaining guests.

Easy Turkey and Quinoa Stuffed Peppers

Discover the joy of making Colorful Turkey & Quinoa Stuffed Peppers—a nutritious and visually stunning dish perfect for any occasion. Packed with lean turkey, protein-rich quinoa, and vibrant bell peppers, this recipe is not only delicious but also customizable to meet your taste preferences. The combination of spices and wholesome ingredients makes it an ideal choice for family dinners or meal prep. Dive into the recipe and bring colorful flavors to your table!
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Ingredients
  

4 large bell peppers (any color)

1 cup quinoa, rinsed

2 cups low-sodium chicken broth or water

1 lb ground turkey

1 small onion, diced

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 cup diced tomatoes (canned or fresh)

1 cup black beans, drained and rinsed

1 cup corn (fresh, frozen, or canned)

1 cup shredded cheese (cheddar, Monterey Jack, or a blend)

Salt and pepper to taste

Fresh cilantro or parsley for garnish (optional)

Instructions
 

Preheat your oven to 375°F (190°C).

    Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush them with olive oil and place them upright in a baking dish.

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

        In a large skillet over medium heat, add a splash of olive oil. Once hot, add the diced onion and cook for 3-4 minutes until translucent. Then, add the minced garlic and cook for an additional minute.

          Add the ground turkey to the skillet. Season with cumin, smoked paprika, salt, and pepper. Cook for 5-7 minutes, breaking it apart with a spatula until browned and fully cooked.

            Stir in the diced tomatoes, black beans, corn, and the cooked quinoa. Mix until well combined, and heat through for about 2-3 minutes. Taste and adjust seasoning as needed.

              Remove the skillet from heat and stir in half of the shredded cheese until melted and evenly mixed.

                Stuff each bell pepper generously with the turkey and quinoa mixture. Top each pepper with the remaining shredded cheese.

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

                    Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro or parsley if desired.

                      Serve warm and enjoy your colorful, nutritious meal!

                        Prep Time, Total Time, Servings: 20 minutes | 50 minutes | 4 servings