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Stuffed peppers have long been celebrated as a nutritious and flavorful meal option that resonates with diverse palates. Their vibrant colors, combined with a hearty filling, make them not only visually appealing but also a canvas for creativity in the kitchen. Among the myriad of variations that exist, the Quinoa & Turkey Delight Stuffed Peppers stand out for their unique blend of wholesome ingredients and health-conscious attributes. This recipe harmoniously combines quinoa, ground turkey, and colorful bell peppers, resulting in a dish that is not only delightful to the taste buds but also packed with nutrition.

Easy Turkey and Quinoa Stuffed Peppers

Indulge in the deliciousness of Quinoa & Turkey Delight Stuffed Peppers, a nutritious meal that is as vibrant as it is flavorful. This recipe combines protein-packed quinoa and lean ground turkey, all wrapped in colorful bell peppers for a visually stunning dish. Perfect for meal prep or family gatherings, these stuffed peppers are not only easy to make but also customizable to fit any dietary preference. Discover how simple ingredients can create a wholesome masterpiece that's sure to satisfy!
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Ingredients
  

4 large bell peppers (any color)

1 cup quinoa, rinsed

2 cups chicken or vegetable broth

1 lb ground turkey

1 small onion, diced

2 cloves garlic, minced

1 cup diced tomatoes (fresh or canned)

1 tsp cumin

1 tsp smoked paprika

½ tsp chili powder

Salt and pepper to taste

1 cup black beans, drained and rinsed

1 cup corn kernels (frozen or fresh)

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).

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

      Sauté the Turkey: In a large skillet over medium heat, add a drizzle of olive oil and sauté the diced onion until translucent, about 3-4 minutes. Then, add the minced garlic and cook for an additional minute.

        Brown the Turkey: Add the ground turkey to the skillet, breaking it up with a wooden spoon. Cook until browned and no longer pink, about 5-7 minutes.

          Add the Vegetables: Stir in the diced tomatoes, black beans, corn, cumin, smoked paprika, chili powder, salt, and pepper. Mix well and let it simmer for about 5 minutes, allowing the flavors to meld.

            Combine with Quinoa: Add the cooked quinoa to the turkey mixture and stir until everything is well combined.

              Prepare the Peppers: While the filling is cooking, slice the tops off the bell peppers and remove seeds and membranes. You can either keep the tops for garnish or discard them.

                Stuff the Peppers: Generously fill each bell pepper with the turkey and quinoa mixture, pressing down lightly to pack it in. Place the stuffed peppers upright in a baking dish.

                  Top with Cheese: Sprinkle a generous amount of shredded cheese on top of each stuffed pepper.

                    Bake: Cover the baking dish with 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 peppers are tender and the cheese is bubbly and golden.

                      Serve: Once baked, let the peppers cool for a few minutes. Garnish with fresh cilantro or parsley if desired, and serve warm.

                        Prep Time: 15 mins | Total Time: 50 mins | Servings: 4