Savory Turkey and Quinoa Stuffed Peppers

Discover the deliciousness of Savory Turkey and Quinoa Stuffed Peppers, a nutritious meal that’s as colorful as it is flavorful. This recipe combines lean ground turkey, protein-packed quinoa, and vibrant bell peppers, creating a hearty dish that's perfect for family dinners or gatherings. Bursting with essential nutrients and customizable to fit various dietary preferences, these stuffed peppers promise a delightful dining experience for everyone. Learn how to prepare this wholesome delight today!

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Ingredients

4 large bell peppers (any color of your choice)

1 pound ground turkey

1 cup quinoa, thoroughly rinsed

2 cups low-sodium chicken broth (or water for a lighter option)

1 medium onion, diced

2 cloves garlic, minced

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

1 cup corn kernels (can use frozen or canned)

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon chili powder

Salt and black pepper to taste

1 cup diced tomatoes (can be canned or fresh)

1 cup shredded cheese (choose cheddar or Monterey Jack for a rich flavor)

Fresh cilantro or parsley for garnish (optional)

Instructions

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

Prepare the Quinoa: In a medium saucepan, combine the rinsed quinoa and chicken broth (or water). Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 15 minutes or until the quinoa is fluffy and all the liquid has been absorbed. Once cooked, set it aside.

Cook the Turkey Mixture: Heat a splash of olive oil in a large skillet over medium heat. Add the diced onion and sauté for about 4-5 minutes or until it becomes translucent. Then, add the minced garlic and stir for another minute until it's fragrant.

Add the Ground Turkey: Increase the heat slightly, then add the ground turkey to the skillet. Cook until browned and fully cooked through, breaking it up with a spatula as it cooks (approximately 7-10 minutes).

Mix the Filling: Once the turkey is cooked, incorporate the previously cooked quinoa, black beans, corn, ground cumin, smoked paprika, chili powder, salt, pepper, and diced tomatoes into the skillet. Stir well and cook for an additional 3-4 minutes until everything is heated through and flavors meld. Taste and adjust seasoning as necessary.

Prepare the Peppers: While the filling mixture is cooking, wash the bell peppers thoroughly. Cut the tops off the peppers and remove the seeds. Stand the peppers upright in a baking dish.

Stuff the Peppers: Spoon the turkey and quinoa mixture into each bell pepper, packing it gently but firmly to ensure they are well filled.

Add Cheese: Generously sprinkle the shredded cheese on top of each stuffed pepper for that melty, gooey goodness.

Bake the Peppers: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 25 minutes. After that, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted, bubbly, and the peppers are tender.

Serve: Once baked, remove the dish from the oven and let it cool for a few minutes. Garnish with fresh cilantro or parsley if desired for a vibrant touch. Serve the stuffed peppers warm and enjoy!

Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 4 servings

- Presentation Tips: For an appealing presentation, place the stuffed peppers on a colorful platter and drizzle with a little extra olive oil or a hint of lime juice before serving.