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Stuffed peppers have long been a beloved dish across various cuisines, celebrated for their versatility and vibrant presentation. Whether served as a hearty main course or a colorful side, these delightful little packages can be filled with an array of ingredients, making them suitable for any palate or dietary preference. One standout variation is the Fiery Fiesta Stuffed Peppers, which promise to excite your taste buds with their bold flavors and nutritional benefits.

Spicy Turkey and Black Bean Stuffed Peppers

Transform your meal time with these Fiery Fiesta Stuffed Peppers, a colorful and nutritious dish that will tantalize your taste buds. Bursting with flavors, each pepper is packed with lean ground turkey, fiber-rich beans, and nutrient-dense quinoa, enhanced by a blend of bold spices. This versatile recipe caters to various dietary preferences, making it a fantastic choice for family dinners or gatherings. Discover the joy of healthy eating with this delicious, all-in-one meal!
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Ingredients
  

4 large bell peppers (your choice of red, yellow, or green)

1 pound ground turkey

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

1 cup cooked quinoa (or substitute with rice)

1 cup corn (can be fresh, frozen, or canned)

1 cup salsa (adjust the spiciness to your preference: mild, medium, or hot)

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

Salt and pepper to taste

1 cup shredded cheese (choose from cheddar, pepper jack, or a Mexican blend)

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Preheat the Oven: Start by preheating your oven to 375°F (190°C), ensuring it's ready for baking.

    Prep the Peppers: Carefully slice the tops off the bell peppers and remove the seeds and membranes. Drizzle a small amount of olive oil over the outside of each pepper and position them upright in a baking dish.

      Cook the Turkey: In a large skillet, heat over medium heat, add the ground turkey, and cook until browned and no longer pink, about 5-7 minutes. Drain any excess fat to keep the filling lean.

        Mix the Filling: In a sizable mixing bowl, combine the cooked turkey, black beans, quinoa, corn, salsa, cumin, chili powder, smoked paprika, garlic powder, and season with salt and pepper. Mix thoroughly until everything is well combined.

          Fill the Peppers: Using a spoon, fill each bell pepper with the turkey and black bean mixture, packing it tightly. Once filled, sprinkle a generous amount of shredded cheese over the top of each pepper.

            Bake: Cover the baking dish with aluminum foil to create steam within the peppers. Place in the preheated oven and bake for 25 minutes. After this, remove the foil and continue baking for an additional 10-15 minutes, until the peppers are tender and the cheese has melted and is bubbly.

              Garnish and Serve: Once done, remove the dish from the oven and let the peppers cool for a few moments. Garnish with freshly chopped cilantro for a burst of freshness and serve alongside lime wedges for squeezing over the top.

                Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 4 servings

                  Presentation Tips: For an attractive presentation, place the stuffed peppers on a colorful serving platter. Drizzle some extra salsa around the base and scatter lime wedges and cilantro for a festive touch. Enjoy your flavorful fiesta!