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In today's health-conscious world, high-protein meals have gained significant attention for their numerous benefits, particularly for individuals seeking to maintain or build muscle. Whether you are an athlete, a fitness enthusiast, or someone simply looking to improve your diet, incorporating high-protein dishes into your daily routine can be incredibly rewarding. One such dish that perfectly balances nutrition and flavor is the high-protein turkey and quinoa stuffed peppers.

High-Protein Turkey and Quinoa Stuffed Peppers

Discover the deliciousness of high-protein turkey and quinoa stuffed peppers, a meal that's as nutritious as it is vibrant! This recipe features lean ground turkey, nutrient-packed quinoa, and colorful bell peppers stuffed with a flavorful filling that includes black beans, corn, and aromatic spices. Perfect for meal prep or a family dinner, these stuffed peppers are sure to satisfy your hunger while supporting your health goals. Easy to make and customizable, they're a delightful addition to any table.
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Ingredients
  

4 large bell peppers (any color)

1 cup cooked quinoa

1 pound lean ground turkey

1 small onion, finely diced

2 cloves garlic, minced

1 can (15 oz) black beans, rinsed and drained

1 cup corn (fresh, frozen, or canned)

1 cup diced tomatoes (either canned or fresh)

2 teaspoons chili powder

1 teaspoon ground cumin

Salt and black pepper to taste

1 cup shredded cheese (cheddar or Mexican blend)

2 tablespoons olive oil

Fresh cilantro or parsley for garnish (optional)

Instructions
 

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

    Prepare the Peppers: Slice the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside of each pepper with olive oil to enhance flavor and prevent sticking. Place the peppers upright in a baking dish to prepare for stuffing.

      Cook the Turkey: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and minced garlic, sautéing for about 3-4 minutes until the onion is translucent and fragrant. Add the ground turkey to the skillet, breaking it apart with a spatula, and cook until it is browned and fully cooked, approximately 7-10 minutes. Drain any excess fat if necessary.

        Combine Filling Ingredients: In a large mixing bowl, combine the cooked quinoa, the turkey mixture, black beans, corn, diced tomatoes, chili powder, cumin, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated and evenly distributed.

          Stuff the Peppers: Using a spoon, fill each bell pepper generously with the turkey and quinoa mixture, pressing down gently to pack the filling inside.

            Top with Cheese: Evenly distribute the shredded cheese on top of each stuffed pepper, providing a rich and melty topping once baked.

              Bake the Peppers: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 25 minutes. After that, remove the foil and continue to bake for an additional 15 minutes, or until the peppers are tender and the cheese is nicely melted, bubbly, and golden.

                Garnish and Serve: Carefully remove the baking dish from the oven and let the stuffed peppers cool for a few minutes. Garnish with freshly chopped cilantro or parsley for a burst of color and flavor. Serve warm and relish in this delicious, high-protein meal!

                  Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 4