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In recent years, stuffed bell peppers have surged in popularity, becoming a go-to meal option for families and health enthusiasts alike. Their vibrant colors, versatility, and ability to pack a variety of flavors and nutrients into a single dish make them an appealing choice for both home cooks and foodies. Among the myriad of stuffing options, quinoa and turkey stuffed bell peppers stand out as a delectable and nutritious combination, ideal for anyone seeking a wholesome meal that doesn't sacrifice taste.

Stuffed Bell Peppers with Quinoa and Turkey

Discover the delicious world of quinoa and turkey stuffed bell peppers, a vibrant and nutritious meal that's perfect for any occasion. Packed with protein from quinoa and lean turkey, these colorful peppers are not just visually appealing but also loaded with essential vitamins and antioxidants. Learn how to make this easy dish from preparation to baking, and enjoy a wholesome meal that supports a balanced diet. Perfect for family dinners or meal prep!
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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 medium onion, diced

3 cloves garlic, minced

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

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

1 tsp cumin

1 tsp smoked paprika

1 tsp chili powder

Salt and pepper to taste

1 cup diced tomatoes (canned or fresh)

½ 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 Quinoa: In a medium saucepan, bring the chicken or vegetable broth to a boil. Add the rinsed quinoa, reduce to low heat, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed.

      Sauté Turkey and Vegetables: In a large skillet over medium heat, add a splash of olive oil. Add the diced onion and sauté until softened, about 4-5 minutes. Stir in the garlic and ground turkey, cooking until the turkey is browned and cooked through (about 7-10 minutes).

        Mix Filling Ingredients: Once the turkey is cooked, add in the black beans, corn, cumin, smoked paprika, chili powder, diced tomatoes, and the cooked quinoa. Stir well to combine and let the mixture simmer for 5 minutes. Season with salt and pepper to taste.

          Prepare Bell Peppers: Slice the tops off the bell peppers and remove the seeds. Place them upright in a baking dish.

            Stuff the Peppers: Spoon the quinoa and turkey mixture into each bell pepper, packing it down gently. Leave a little space at the top as the filling may expand during cooking.

              Add Cheese: Sprinkle the shredded cheese on top of each stuffed pepper.

                Bake: Pour a splash of water into the bottom of the baking dish to create steam, cover with foil, and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and the cheese is melted and bubbly.

                  Serve: Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro or parsley if desired. Serve warm and enjoy!

                    Prep Time, Total Time, Servings: 15 min | 55 min | 4 servings