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- 4 large bell peppers (any color) - 1 cup quinoa, rinsed - 1 lb ground turkey - 1 medium onion, diced - 2 cloves garlic, minced - 1 cup diced tomatoes (canned or fresh) - 1 teaspoon cumin - 1 teaspoon paprika - Salt and pepper to taste - 1 cup shredded cheese (cheddar or mozzarella) - Fresh parsley for garnish (optional)

Savory Turkey and Quinoa Stuffed Peppers

Discover the joy of making Savory Turkey and Quinoa Stuffed Peppers! This nutritious and delicious meal features lean ground turkey paired with fluffy quinoa, all nestled in colorful bell peppers. Not only is this dish packed with protein and fiber, but its vibrant presentation makes it perfect for any dining occasion. Try this recipe for an easy weeknight dinner or meal prep option, and customize the stuffing to suit your taste preferences. Enjoy a wholesome, filling meal that's sure to please everyone!
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Ingredients
  

4 large bell peppers (any color: red, yellow, green, or orange)

1 cup cooked quinoa

1 pound lean ground turkey

1 small onion, finely chopped

2 cloves garlic, minced

1 cup diced tomatoes (canned or fresh, drained if using canned)

1 teaspoon smoked paprika

1 teaspoon ground cumin

½ teaspoon salt

¼ teaspoon black pepper

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

½ cup shredded cheese (cheddar, mozzarella, or your favorite melting cheese)

2 tablespoons olive oil

Fresh cilantro or parsley for garnish (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C) to ensure it's hot and ready for cooking.

    Prepare the Peppers: Carefully cut the tops off each bell pepper and remove the seeds and membranes. Rinse them under cold water to clean out any remaining bits. Lightly brush the exterior of each pepper with olive oil and arrange them cut-side up in a baking dish that fits them snugly.

      Cook the Filling: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for approximately 3-4 minutes until it becomes translucent and fragrant. Then, stir in the minced garlic and continue to cook for an additional minute until the garlic is fragrant but not browned.

        Add Ground Turkey: Increase the heat to medium-high. Add the ground turkey to the skillet, breaking it apart with a spatula. Cook until the turkey is browned and cooked through, approximately 5-7 minutes, stirring occasionally to ensure even cooking.

          Combine Ingredients: Once the turkey is cooked, lower the heat to medium, and stir in the cooked quinoa, diced tomatoes, smoked paprika, ground cumin, salt, black pepper, and corn. Stir well to combine, allowing everything to meld together. Let the mixture simmer for about 5 minutes, until it's heated through. Once done, remove the skillet from the heat.

            Stuff the Peppers: Generously fill each prepared bell pepper with the turkey and quinoa mixture, pressing down gently to pack the filling inside.

              Add Cheese: Evenly sprinkle the shredded cheese over the tops of each stuffed pepper, allowing for a cheesy crust to develop while baking.

                Bake the Peppers: Carefully cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 25 minutes. After this time, remove the foil, then bake for an additional 10-15 minutes or until the peppers are tender and the cheese is melted, golden, and bubbly.

                  Serve: Once baked, take the peppers out of the oven and allow them to cool for a few minutes. For an added touch of flavor and freshness, garnish with chopped cilantro or parsley before serving. Enjoy your hearty, nutritious meal!

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