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- 4 large bell peppers (any color) - 1 pound lean ground turkey - 1 cup cooked quinoa - 1 can (15 oz) black beans, drained and rinsed - 1 cup corn (fresh, frozen, or canned) - 1 small onion, diced - 2 cloves garlic, minced - 1 teaspoon chili powder - 1 teaspoon cumin - Salt and pepper to taste - 1 cup shredded cheese (optional) - Fresh cilantro or parsley for garnish (optional)

Savory Turkey and Quinoa Stuffed Peppers

Discover the deliciousness of Savory Turkey and Quinoa Stuffed Peppers, a nutritious meal your whole family will enjoy! These colorful peppers are filled with a hearty mix of lean ground turkey, protein-packed quinoa, black beans, and sweet corn, making them perfect for busy nights or gatherings. Not only do they satisfy the taste buds, but they also promote health with their rich vitamins and minerals. Customize them to your liking and elevate your dinner table with this wholesome dish!
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Ingredients
  

4 medium bell peppers (any color)

1 cup cooked quinoa

1 lb lean ground turkey

1 small onion, finely diced

2 cloves garlic, minced

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

1 cup corn kernels (fresh or frozen)

1 tsp chili powder

1 tsp ground cumin

½ tsp smoked paprika

½ tsp salt

¼ tsp black pepper

1 cup diced tomatoes (fresh or canned)

1 cup shredded cheese (cheddar or mozzarella)

Fresh cilantro or parsley, for garnish (optional)

Instructions
 

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

    Prepare the Peppers: Rinse the bell peppers under cold water. Carefully slice the tops off and remove the seeds and membranes, making sure to keep the base intact. Stand the peppers upright in a baking dish.

      Cook the Turkey: In a large skillet, heat a splash of olive oil over medium heat. Add the diced onion and sauté until it becomes translucent and soft, approximately 3-4 minutes. Add the minced garlic and cook for an additional 30 seconds, allowing the flavors to meld.

        Add the Ground Turkey: Raise the heat to medium-high, then add the ground turkey to the skillet. Use a spatula to break the meat into smaller pieces as it cooks. Brown the turkey until it's fully cooked and no longer pink, about 5-7 minutes.

          Combine Ingredients: Once the turkey is cooked, reduce the heat to medium. Stir in the cooked quinoa, black beans, corn, diced tomatoes, chili powder, cumin, smoked paprika, salt, and black pepper. Mix thoroughly, cooking until everything is heated through, around 2-3 minutes.

            Stuff the Peppers: Carefully spoon the prepared turkey and quinoa mixture into each hollow bell pepper, pressing down gently to pack the filling tightly.

              Add Cheese: Generously top each filled pepper with shredded cheese, allowing it to melt beautifully during baking.

                Bake: Cover the baking dish with foil to keep the peppers moist and pop it in the oven. Bake for 25 minutes, then remove the foil and continue baking for another 10-15 minutes, until the peppers are tender and the cheese is bubbly and golden brown.

                  Garnish and Serve: Once baked, remove the stuffed peppers from the oven and let them cool slightly. Garnish with fresh cilantro or parsley if desired, adding a pop of color and freshness before serving.

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