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Quinoa & Turkey Stuffed Bell Peppers are not just a feast for the eyes but also a wholesome meal option that packs a punch in terms of nutrition and flavor. This vibrant dish combines the rich, earthy tones of quinoa with the savory, juicy essence of ground turkey, all nestled within the colorful embrace of bell peppers. It's an excellent choice for anyone seeking a balanced meal that is as satisfying as it is nutritious.

Stuffed Bell Peppers with Quinoa and Turkey

Discover a colorful and nutritious meal with these Quinoa & Turkey Stuffed Bell Peppers! This delightful dish combines fluffy quinoa and lean ground turkey, all stuffed inside vibrant bell peppers. Packed with protein, fiber, and a range of vitamins, it’s perfect for health-conscious eaters. Customize with your favorite spices and add-ins for a unique twist. Ideal for weeknight dinners or gatherings, this recipe is sure to impress family and friends while keeping meals wholesome and satisfying.
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Ingredients
  

4 large bell peppers (any color)

1 cup quinoa, rinsed

2 cups chicken broth or water

1 lb ground turkey

1 small onion, finely chopped

2 cloves garlic, minced

1 cup diced tomatoes (canned or fresh)

1 teaspoon cumin

1 teaspoon smoked paprika

½ teaspoon salt

¼ teaspoon black pepper

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

½ cup black beans, rinsed and drained

1 tablespoon olive oil

1 cup shredded cheese (cheddar or Monterey Jack)

Fresh cilantro or parsley for garnish (optional)

Instructions
 

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

    Prepare the Quinoa: In a medium pot, combine the rinsed quinoa and chicken broth (or water). Bring it to a boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes or until the liquid is absorbed. Remove from heat and fluff with a fork.

      Cook the Turkey Mixture: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sauté for 2-3 minutes until softened. Add the ground turkey and cook until browned, breaking it up as it cooks (about 5-7 minutes).

        Combine the Filling: Once the turkey is cooked, stir in the diced tomatoes, corn, black beans, cumin, smoked paprika, salt, and black pepper. Cook for another 3-4 minutes to heat everything through. Mix in the cooked quinoa until well combined.

          Prepare the Peppers: While the filling is cooling slightly, cut the tops off the bell peppers and remove the seeds. Place the peppers upright in a baking dish.

            Stuff the Peppers: Fill each bell pepper generously with the quinoa and turkey mixture. Top each stuffed pepper with a sprinkle of shredded cheese.

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

                Garnish and Serve: Remove from the oven, let cool slightly, and garnish with fresh cilantro or parsley before serving.

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