Quick Turkey and Quinoa Stuffed Peppers

Stuffed peppers are a wholesome meal option that has gained popularity among health-conscious home cooks and busy families alike. The Turkey & Quinoa Delight Stuffed Peppers recipe perfectly embodies the balance of nutrition and flavor. This dish combines lean ground turkey with nutrient-packed quinoa, all enveloped in vibrant bell peppers. Not only is it a feast for the eyes, but it also brings a wealth of health benefits that cater to a variety of dietary needs, making it a perfect candidate for weeknight dinners or meal prep.

Discover the vibrant and nutritious Turkey & Quinoa Delight Stuffed Peppers recipe, perfect for health-conscious cooks and busy families. This dish showcases lean ground turkey and protein-packed quinoa, all enveloped in colorful bell peppers. Easy to customize for different tastes, these stuffed peppers are ideal for meal prep and fit a variety of dietary needs. Enjoy a healthy, satisfying meal that can be tailored to suit everyone’s preferences while maximizing flavor and nutrition.

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Ingredients

4 large bell peppers (any color)

1 cup quinoa, rinsed

2 cups chicken broth (or vegetable broth)

1 lb ground turkey

1 small onion, finely chopped

2 cloves garlic, minced

1 tsp cumin

1 tsp paprika

1/2 tsp chili powder

1/4 tsp salt (or to taste)

1/4 tsp black pepper (or to taste)

1 (14 oz) can diced tomatoes (drained)

1 cup black beans (canned, rinsed and drained)

1 cup corn (fresh or frozen)

1 1/2 cups shredded cheese (cheddar or Mexican blend)

Fresh cilantro or parsley for garnish (optional)

Lime wedges for serving (optional)

Instructions

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

Cook the Quinoa: In a medium saucepan, combine quinoa and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Set aside.

Prepare the Peppers: While the quinoa is cooking, slice the tops off the bell peppers and remove seeds and membranes. Lightly coat the inside of each pepper with a little olive oil, salt, and pepper. Place them upright in a baking dish.

Sauté the Turkey Mixture: In a large skillet over medium heat, add a drizzle of olive oil. Once hot, add chopped onion and garlic, sautéing until softened (about 3-4 minutes). Add in the ground turkey, breaking it up with a spoon. Cook until browned and fully cooked through (about 5-7 minutes).

Mix in Other Ingredients: Once the turkey is cooked, stir in the cumin, paprika, chili powder, salt, and pepper. Add in the drained diced tomatoes, black beans, corn, and cooked quinoa. Mix everything together and cook for an additional 2-3 minutes until heated through.

Stuff the Peppers: Carefully spoon the turkey and quinoa mixture into each prepared bell pepper. Press down gently to pack the filling.

Add Cheese Topping: Sprinkle the shredded cheese generously on top of each stuffed pepper.

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

Garnish and Serve: Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro or parsley if desired. Serve with lime wedges for a fresh burst of flavor.

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