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Discover the delightful combination of flavors and textures in our Savory Turkey and Quinoa Stuffed Peppers. This nutritious dish features tender bell peppers filled with a hearty mixture of ground turkey, protein-packed quinoa, and vibrant vegetables, making it a perfect choice for a wholesome family meal or a satisfying weeknight dinner. In this article, we will explore the ingredients, step-by-step instructions, variations, and nutritional benefits of this delicious recipe.

Savory Turkey and Quinoa Stuffed Peppers

Indulge in the savory goodness of turkey and quinoa stuffed peppers, a delightful meal that's both nutritious and satisfying. These colorful bell peppers are packed with a hearty filling of lean ground turkey, protein-rich quinoa, black beans, fresh vegetables, and aromatic spices. Perfect for family dinners or meal prep, this recipe is easy to follow and offers variations for vegetarian options. Discover the joy of wholesome cooking with this delicious dish that combines flavor and health in every bite!
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Ingredients
  

4 large bell peppers (any color)

1 pound ground turkey

1 cup cooked quinoa (white or tri-color)

1 medium onion, diced

2 cloves garlic, minced

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

1 cup corn (fresh or frozen)

1 can (14.5 oz) diced tomatoes, with juices

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon chili powder (adjust according to your heat preference)

Salt and freshly ground black pepper, to taste

1 cup shredded cheese (cheddar or Monterey Jack recommended)

Fresh cilantro, chopped, for garnish

2 tablespoons olive oil

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This will ensure it’s hot and ready for baking your stuffed peppers.

    Prepare the Peppers: Carefully slice the tops off of each bell pepper and remove the seeds and membranes. Drizzle a small amount of olive oil on the outside of the peppers to lightly coat them. Arrange the peppers upright in a baking dish to prepare for stuffing.

      Cook the Turkey: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once the oil is shimmering, add the diced onion. Sauté the onions for approximately 3-4 minutes, or until they become translucent and fragrant. Immediately add the minced garlic and cook for another minute, stirring continuously to prevent burning.

        Add Ground Turkey: Increase the heat to medium-high. Add the ground turkey into the skillet, breaking it apart with a wooden spoon as it cooks. Sauté for about 5-7 minutes, or until the turkey is browned and completely cooked through. Make sure to drain any excess fat if needed.

          Mix Ingredients: Lower the heat to medium, and stir in the drained black beans, corn, cooked quinoa, and diced tomatoes along with their juices. Season the mixture with cumin, smoked paprika, chili powder, salt, and pepper. Cook for an additional 5 minutes, stirring occasionally to combine the flavors.

            Stuff the Peppers: Carefully spoon the turkey and quinoa mixture into each of the hollowed-out bell peppers. Press down gently to ensure they are well-packed with filling.

              Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. After this time, remove the foil and generously sprinkle the shredded cheese atop each stuffed pepper. Return the dish to the oven and bake for an extra 10-15 minutes, or until the cheese is melted, bubbly, and golden.

                Garnish and Serve: Once baked, remove the stuffed peppers from the oven and allow them to cool for a few minutes. Before serving, garnish each pepper with a sprinkle of fresh, chopped cilantro for an added burst of flavor and color.

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

                    - Presentation Tips: For an appealing presentation, serve the stuffed peppers on a colorful platter, drizzled with a little olive oil and a sprinkle of extra cilantro for a fresh finish.