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- 4 large bell peppers (any color) - 1 cup quinoa, rinsed - 2 cups water or broth - 1 pound ground turkey - 1 small onion, diced - 2 cloves garlic, minced - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Salt and pepper to taste - 1 cup shredded cheddar cheese - Fresh parsley for garnish (optional)

Cheesy Turkey and Quinoa Stuffed Peppers

Discover a delightful twist on a classic dish with this Cheesy Turkey and Quinoa Stuffed Peppers recipe. Bursting with flavor and nutritious ingredients, these stuffed peppers combine lean ground turkey, protein-packed quinoa, and colorful bell peppers for a healthy meal option. Perfect for family dinners, this customizable recipe brings back nostalgic memories while offering modern flair. Enjoy the gooey cheddar topping and vibrant presentation, making every bite both satisfying and eye-catching.
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Ingredients
  

4 large bell peppers (any color)

1 cup quinoa, rinsed thoroughly

2 cups low-sodium chicken broth

1 lb ground turkey

1 small onion, finely chopped

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon dried oregano

1/4 teaspoon freshly ground black pepper

1 cup corn kernels (can be fresh or frozen)

1 cup diced tomatoes (either canned or fresh)

1 cup shredded cheddar cheese (divided)

1/2 cup fresh parsley, chopped (for garnish)

Optional: Sour cream or Greek yogurt for topping

Instructions
 

Preheat the Oven: Set your oven to preheat at 375°F (190°C) so it's ready for baking.

    Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and chicken broth. Bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let simmer for about 15 minutes, or until all the liquid is absorbed. Once done, remove from heat and fluff the quinoa gently with a fork.

      Prepare the Bell Peppers: While your quinoa is cooking, take the bell peppers and cut off their tops. Carefully remove the seeds and membranes. Set them upright in a baking dish to prepare for filling.

        Cook the Turkey Mixture: In a large skillet over medium heat, add the ground turkey, chopped onion, and minced garlic. Cook for about 5 to 7 minutes, stirring occasionally until the turkey browns and the onions become translucent.

          Season the Meat: Stir in the cumin, smoked paprika, dried oregano, and black pepper. Continue to cook for an additional 1-2 minutes to let the spices infuse with the turkey.

            Combine the Filling: Add the cooked quinoa to the skillet, along with corn, diced tomatoes, and 3/4 cup of the shredded cheddar cheese. Stir well to combine all ingredients and ensure they’re heated through.

              Stuff the Peppers: Carefully spoon the turkey and quinoa filling into each bell pepper, packing it lightly to maximize the filling amount.

                Bake the Peppers: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. After 30 minutes, remove the foil, sprinkle the remaining 1/4 cup of shredded cheddar cheese on top of each pepper, and return to the oven to bake uncovered for an additional 10-15 minutes, or until the cheese is melted, bubbly, and golden brown.

                  Garnish and Serve: Once baked, remove the peppers from the oven and allow them to cool slightly. Garnish each stuffed pepper with freshly chopped parsley. Serve warm and offer sour cream or Greek yogurt alongside for an added creamy finish if desired.

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