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- 4 large bell peppers (any color) - 1 cup quinoa, rinsed - 1 pound ground turkey - 1 medium onion, diced - 2 cloves garlic, minced - 1 cup diced tomatoes (canned or fresh) - 1 cup black beans, drained and rinsed - 1 teaspoon cumin - 1 teaspoon smoked paprika - Salt and pepper to taste - 1 cup shredded cheese (optional) - Fresh cilantro for garnish (optional)

Quick Turkey and Quinoa Stuffed Peppers

Looking for a tasty and healthy meal? Try these Colorful Quinoa Turkey Stuffed Peppers! This vibrant dish combines lean ground turkey, protein-rich quinoa, and a variety of fresh vegetables for a flavor-packed, nutritious experience. Perfect for families, these stuffed peppers are easy to customize with your favorite fillings. Bake them until tender for a meal that's not only visually stunning but also satisfying and good for you. Explore the recipe and enjoy a delightful dinner option!
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Ingredients
  

4 large bell peppers (any color you prefer)

1 cup quinoa, rinsed thoroughly

2 cups low-sodium chicken or vegetable broth

1 lb ground turkey

1 small onion, finely diced

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 can (14.5 oz) diced tomatoes, drained

1 cup canned black beans, rinsed and drained

1 cup corn (use frozen or canned)

1 teaspoon salt (adjust according to taste)

½ teaspoon freshly ground black pepper

1 cup shredded cheese (cheddar or mozzarella work well)

Fresh cilantro, chopped (for garnish)

Instructions
 

Prepare the Quinoa: In a medium saucepan, bring the chicken or vegetable broth to a rolling boil. Add the rinsed quinoa and stir briefly. Cover the saucepan, reduce the heat to low, and let it simmer for about 15 minutes, or until all the liquid is absorbed. Once cooked, fluff the quinoa with a fork and set it aside.

    Sauté the Turkey Mixture: While the quinoa cooks, heat a splash of olive oil in a large skillet over medium heat. Add the diced onion and sauté for about 3-4 minutes until it becomes translucent. Then, add the minced garlic and continue cooking for an additional minute until fragrant.

      Cook the Turkey: Introduce the ground turkey into the skillet. Brown the turkey, breaking it into smaller pieces with a spatula as it cooks, for about 5-7 minutes, or until fully cooked. Season with cumin, smoked paprika, salt, and black pepper, stirring well to incorporate.

        Combine Ingredients: To the turkey mixture, add the drained diced tomatoes, black beans, corn, and the cooked quinoa. Mix until everything is well combined and heated through. Taste the mixture and adjust any seasoning as needed.

          Prepare the Peppers: Preheat your oven to 375°F (190°C). While the oven heats, carefully cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers upright in a baking dish.

            Stuff the Peppers: Generously spoon the quinoa and turkey filling into each bell pepper, pressing it down gently to pack it in. Finally, sprinkle a portion of shredded cheese on top of each stuffed pepper.

              Bake: Add a small amount of water (about ¼ cup) to the bottom of the baking dish to create steam, and cover the dish loosely with aluminum foil. Bake in the preheated oven for 25-30 minutes. Remove the foil during the last 10 minutes of baking to allow the cheese to melt and brown slightly.

                Garnish and Serve: Once baked, take the peppers out of the oven and allow them to cool for a few minutes. Before serving, sprinkle with fresh chopped cilantro for a touch of color and flavor.

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

                    - Presentation Tips: Serve the stuffed peppers on a large plate and drizzle with a bit of olive oil or a squeeze of lime for extra flavor. You may also place a small bowl of salsa or guacamole on the side for dipping. Enjoy!