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In recent years, there has been a significant shift towards healthier eating habits, emphasizing meals that are not only nutritious but also bursting with flavor. One such delightful option is Turkey & Quinoa Stuffed Bell Peppers, which provide a perfect balance of taste and health benefits. This recipe showcases the wholesome goodness of ground turkey, protein-packed quinoa, and vibrant bell peppers, making it an ideal choice for anyone looking to enjoy a hearty meal without compromising on nutrition.

Turkey and Quinoa Stuffed Bell Peppers

Discover a deliciously nutritious meal with Turkey & Quinoa Stuffed Bell Peppers! This wholesome recipe combines lean ground turkey, protein-rich quinoa, and vibrant bell peppers for a satisfying dish that's perfect for any occasion. Packed with essential vitamins and minerals, these stuffed peppers cater to various dietary preferences while delivering flavor in every bite. Ideal for family dinners, meal prep, or gatherings, enjoy a healthy meal that doesn't compromise on taste!
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Ingredients
  

4 large bell peppers (any color)

1 cup quinoa, rinsed and drained

2 cups low-sodium chicken or vegetable broth

1 pound ground turkey

1 medium onion, finely chopped

2 cloves garlic, minced

1 can (14.5 oz) diced tomatoes (with juice)

1 cup black beans, rinsed and drained

1 cup corn (fresh or frozen)

1 teaspoon cumin

1 teaspoon smoked paprika

½ teaspoon chili powder (optional, for heat)

Salt and pepper to taste

1 ½ cups shredded cheese (cheddar or a blend)

Fresh cilantro or parsley, for garnish

Instructions
 

Prep the peppers: Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside of the peppers with olive oil and place them upright in a baking dish.

    Cook the quinoa: In a medium saucepan, combine the quinoa and broth. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes or until all the liquid is absorbed. Fluff with a fork and set aside.

      Sauté the turkey: In a large skillet over medium heat, add the ground turkey and cook until browned, breaking it apart as it cooks. Add the chopped onion and minced garlic, cooking until the onion is softened (about 3-4 minutes).

        Combine ingredients: Stir in the diced tomatoes (with juice), black beans, corn, cooked quinoa, cumin, smoked paprika, chili powder (if using), and season with salt and pepper to taste. Let the mixture simmer for about 5-7 minutes to allow the flavors to meld.

          Stuff the peppers: Carefully spoon the turkey-quinoa mixture into each bell pepper until they are generously filled. Top each pepper with a sprinkle of shredded cheese.

            Bake: Pour a little water into the bottom of the baking dish (to keep the peppers moist). Cover the dish with foil and bake 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.

              Garnish and serve: Remove from the oven, let cool for a few minutes, then garnish with fresh cilantro or parsley before serving.

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