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- 4 large bell peppers (any color) - 1 cup quinoa, rinsed - 1 pound ground turkey - 1 cup shredded cheese (cheddar, mozzarella, or a blend) - 1 small onion, diced - 2 cloves garlic, minced - 1 can (14.5 oz) diced tomatoes, drained - 1 teaspoon chili powder - 1 teaspoon cumin - Salt and pepper to taste - Fresh parsley or cilantro for garnish (optional)

Cheesy Turkey and Quinoa Stuffed Peppers

Discover the deliciousness of Cheesy Turkey and Quinoa Stuffed Peppers! This nutritious dish features vibrant bell peppers filled with a hearty mixture of seasoned ground turkey, fluffy quinoa, and melted cheese. Packed with protein and fiber, it’s perfect for anyone looking to enjoy a balanced meal. Customize your filling with various ingredients to suit dietary needs or simply to mix things up. A perfect meal for weeknights or gatherings that’s both healthy and satisfying!
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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 medium onion, finely chopped

3 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 cup corn (use fresh, frozen, or canned)

1 can (14.5 oz) diced tomatoes (with juices)

1 cup shredded cheese (cheddar or mozzarella)

1 tablespoon olive oil

Fresh cilantro or parsley for garnish (optional)

Lime wedges for serving (optional)

Instructions
 

Preheat the Oven: Start by preheating your oven to 375°F (190°C).

    Cook the Quinoa: In a medium saucepan, bring the chicken broth to a rolling boil. Add the rinsed quinoa, then reduce the heat to a low simmer. Cover the pot and cook for about 15 minutes, or until the quinoa is fluffy and has absorbed all the liquid. Remove from heat and set aside to cool slightly.

      Prepare the Bell Peppers: While the quinoa is cooking, prepare the bell peppers. Carefully slice off the tops of each pepper, removing the seeds and membranes inside. Place the peppers upright in a baking dish. If they don't stand up well on their own, gently trim the bottoms—just be cautious to avoid creating any holes.

        Cook the Turkey Filling: In a large skillet, heat olive oil over medium heat. Add the finely chopped onion and sauté until it becomes translucent, about 3-4 minutes. Add in the minced garlic and cook for an additional minute, ensuring it does not burn. Then, add the ground turkey and cook until browned, breaking it apart with a spatula, which should take about 5-7 minutes.

          Season the Filling: Once the turkey is cooked through, add the cumin, smoked paprika, salt, and black pepper. Stir well to combine. Next, incorporate the corn, diced tomatoes (with their juices), and the cooked quinoa into the skillet. Mix everything thoroughly and allow to cook for another 2-3 minutes until all ingredients are heated through.

            Create the Cheese Mixture: Remove the skillet from heat. Stir in 3/4 cup of the shredded cheese, mixing until it is melted and well combined with the turkey and quinoa mixture.

              Stuff the Peppers: Using a spoon, carefully fill each bell pepper with the turkey and quinoa mixture, pressing down gently to pack it in. Once filled, sprinkle the remaining 1/4 cup of shredded cheese on top of each pepper.

                Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. After this initial baking time, uncover the dish and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is bubbling and golden.

                  Serve: Once baked, allow the stuffed peppers to cool for a few minutes before serving. Garnish with fresh cilantro or parsley if desired, and serve with lime wedges on the side for a zesty touch.

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

                      - Presentation Tips: Place the stuffed peppers on a colorful serving platter. Squeeze fresh lime juice over them just before serving for added vibrancy and flavor.