Savory Turkey and Quinoa Stuffed Peppers

Discover the joy of cooking with Savory Turkey and Quinoa Stuffed Peppers, a nutritious and flavorful dish that is sure to impress. Packed with vibrant ingredients like bell peppers, lean turkey, and protein-rich quinoa, this recipe is perfect for family dinners or meal prep. With endless customization options, you can cater to various tastes and dietary preferences. Create a colorful, satisfying meal that not only looks great but also supports a healthy lifestyle. Enjoy experimenting with flavors and make these stuffed peppers a staple in your kitchen!

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Ingredients

4 large bell peppers (any color)

1 cup quinoa, thoroughly rinsed

1 pound ground turkey

1 medium onion, finely chopped

2 cloves garlic, minced

1 cup diced tomatoes (canned or fresh)

1 cup black beans, drained and rinsed

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon chili powder

Salt and pepper to taste

1 cup shredded cheese (cheddar or Mexican blend)

2 tablespoons olive oil (divided)

Fresh cilantro, chopped (for garnish)

Instructions

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

Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring the mixture to a boil over high heat, then reduce the heat to low, cover the pot, and let it simmer for about 15 minutes, or until all the water is absorbed. Once cooked, remove from heat and fluff the quinoa with a fork; set aside.

Prepare the Peppers: While the quinoa cooks, slice the tops off the bell peppers and carefully remove the seeds and membranes. Lightly brush the outside of each pepper with olive oil and set them aside, standing upright.

Cook the Turkey: In a large skillet over medium heat, warm 1 tablespoon of olive oil. Add the chopped onion and minced garlic, sautéing for about 3-4 minutes or until they become fragrant and soft. Next, add the ground turkey to the skillet, breaking it apart with a spatula. Cook for about 5-7 minutes, stirring occasionally, until the turkey is browned and cooked through.

Combine Ingredients: To the skillet with the turkey and onion mixture, stir in the diced tomatoes, rinsed black beans, cooked quinoa, cumin, smoked paprika, chili powder, salt, and pepper. Cook everything together for an additional 2-3 minutes, allowing the flavors to meld and the mixture to heat through. Remove from the heat.

Stuff the Peppers: Carefully spoon the turkey and quinoa filling into each bell pepper, pressing it down gently to ensure they are packed well. Arrange the stuffed peppers upright in a baking dish.

Top with Cheese: Generously sprinkle the shredded cheese over the tops of each stuffed pepper, ensuring each one is well-covered.

Bake: Pour about 1/4 cup of water into the bottom of the baking dish to create steam. Cover the dish tightly with aluminum foil and bake in the preheated oven for 25 minutes. After that, remove the foil and continue baking for an additional 10-15 minutes, or until the peppers are tender and the cheese is golden and bubbly.

Garnish and Serve: Once done, take the peppers out of the oven and allow them to cool for a few minutes. Garnish with freshly chopped cilantro before serving. Enjoy your delicious Savory Turkey and Quinoa Stuffed Peppers!

Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4

- Presentation Tips: Serve the stuffed peppers on a vibrant plate, with an extra sprinkle of cilantro for a fresh touch. Pair them with a side salad for a complete meal.