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The appeal of Cheesy Turkey and Quinoa Stuffed Peppers lies in their ability to deliver a balanced meal in one tidy package. As a complete dish, they are perfect for busy weeknights, elegant enough for entertaining guests, and versatile enough to adapt to various dietary needs. The combination of lean protein, whole grains, and colorful vegetables makes these stuffed peppers not only delicious but also a smart choice for those looking to maintain a healthy lifestyle.

Cheesy Turkey and Quinoa Stuffed Peppers

Discover the deliciousness of Cheesy Turkey and Quinoa Stuffed Peppers! This colorful, hearty dish combines lean ground turkey, protein-packed quinoa, and fresh bell peppers for a satisfying meal. Perfect for busy weeknights or entertaining guests, these stuffed peppers are nutritious and versatile, allowing for endless customization. Enjoy a wholesome dinner that’s both easy to prepare and full of flavor. Try this recipe for a tasty and healthy twist on a classic favorite!
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Ingredients
  

4 large bell peppers (any color)

1 cup quinoa, rinsed and drained

2 cups chicken or vegetable broth

1 pound ground turkey

1 small onion, finely chopped

2 cloves garlic, minced

1 cup canned diced tomatoes (with juices)

1 teaspoon chili powder

1 teaspoon cumin

1/2 teaspoon smoked paprika

Salt and pepper to taste

1 cup shredded cheese (cheddar or Monterey Jack)

1/4 cup fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Quinoa: In a medium saucepan, combine the rinsed quinoa and broth. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the broth is absorbed. Fluff with a fork and set aside.

    Cook the Turkey Mixture: While the quinoa is cooking, heat a large skillet over medium heat. Add the ground turkey, chopped onion, and minced garlic. Cook until the turkey is browned and cooked through, breaking it up into small pieces with a spatula, about 7-10 minutes.

      Combine Ingredients: Add the diced tomatoes (with juices), cooked quinoa, chili powder, cumin, smoked paprika, salt, and pepper to the cooked turkey mixture. Stir well to combine and cook for an additional 2-3 minutes until heated through.

        Prep the Peppers: Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.

          Stuff the Peppers: Spoon the turkey and quinoa mixture evenly into each bell pepper, packing it down gently. Top each stuffed pepper with a generous amount of shredded cheese.

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

              Garnish and Serve: Remove the stuffed peppers from the oven and let them cool slightly. Garnish with fresh parsley before serving.

                Prep Time: 20 minutes | Total Time: 1 hour | Servings: 4