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- 4 large bell peppers (any color) - 1 cup quinoa, rinsed - 2 cups vegetable or chicken broth - 1 pound ground turkey - 1 can (15 oz) black beans, drained and rinsed - 1 medium onion, diced - 2 cloves garlic, minced - 1 teaspoon cumin - 1 teaspoon smoked paprika - Salt and pepper to taste - Fresh cilantro, for garnish (optional) - Olive oil for cooking

Quick Turkey and Quinoa Stuffed Peppers

Discover the delicious and nutritious Colorful Quinoa Turkey Stuffed Peppers, a perfect meal that balances flavors and health benefits. This recipe features vibrant bell peppers stuffed with a wholesome mixture of quinoa, lean ground turkey, and black beans, creating a satisfying dish that’s packed with protein and fiber. Easy to make and customizable, these stuffed peppers are ideal for family dinners and healthy eating. Try them today for a colorful and flavorful experience!
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Ingredients
  

4 large bell peppers (any color)

1 cup quinoa, rinsed

2 cups low-sodium chicken or vegetable broth

1 lb ground turkey

1 small onion, diced

2 cloves garlic, minced

1 teaspoon cumin

1 teaspoon smoked paprika

1 can (14.5 oz) diced tomatoes, drained

1 cup black beans, rinsed and drained

1 cup corn (frozen or canned)

1 teaspoon salt (adjust to taste)

½ teaspoon black pepper

1 cup shredded cheese (cheddar or mozzarella)

Fresh cilantro, chopped (for garnish)

Instructions
 

Prepare the Quinoa: In a medium saucepan, bring the chicken or vegetable broth to a boil. Add the rinsed quinoa, cover, reduce the heat to low, and simmer for about 15 minutes or until liquid is absorbed. Fluff with a fork and set aside.

    Sauté the Turkey Mixture: In a large skillet over medium heat, add a splash of olive oil. Once hot, sauté the diced onion until translucent (around 3-4 minutes). Add the minced garlic and cook for an additional minute.

      Cook the Turkey: Add the ground turkey to the skillet and cook until brown, breaking it apart as it cooks (about 5-7 minutes). Stir in the cumin, smoked paprika, salt, and pepper.

        Combine Ingredients: Add the drained diced tomatoes, black beans, corn, and the cooked quinoa to the turkey mixture. Mix well until everything is combined and heated through. Taste and adjust seasoning if necessary.

          Prepare the Peppers: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. In a baking dish, place the peppers upright.

            Stuff the Peppers: Spoon the quinoa and turkey mixture into each bell pepper, packing it in gently. Top each stuffed pepper with shredded cheese.

              Bake: Pour a little water at the bottom of the baking dish, and cover it loosely with aluminum foil. Bake in the preheated oven for 25-30 minutes. Remove foil in the last 10 minutes to allow the cheese to bubble and brown slightly.

                Garnish and Serve: Once baked, remove from the oven and let them cool for a few minutes. Garnish with fresh chopped cilantro before serving.

                  Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 4 servings