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If you're in search of a colorful, nutritious, and satisfying dish, look no further than Fiesta Turkey & Quinoa Stuffed Peppers. This recipe is a delightful fusion of flavors and textures that not only pleases the palate but also nourishes the body. Packed with lean turkey, protein-rich quinoa, and a medley of vibrant vegetables, these stuffed peppers are a wholesome option that can easily cater to various dietary preferences, including gluten-free and low-carb diets.

Easy Turkey and Quinoa Stuffed Peppers

Discover the vibrant taste of Fiesta Turkey & Quinoa Stuffed Peppers, a colorful and nutritious dish perfect for any meal. This recipe combines lean turkey, protein-rich quinoa, and a variety of vegetables, creating a deliciously balanced option that's adaptable for different diets. These visually appealing stuffed peppers not only bring flavor to the table but also pack in essential nutrients, making them an ideal choice for family dinners or casual gatherings. Enjoy cooking these flavorful delights!
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Ingredients
  

4 large bell peppers (any color)

1 lb ground turkey

1 cup cooked quinoa

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

1 cup corn (frozen or canned)

1 small onion, diced

2 cloves garlic, minced

1 tsp ground cumin

1 tsp chili powder

½ tsp smoked paprika

Salt and pepper to taste

1 cup diced tomatoes (fresh or canned)

1 cup shredded cheese (cheddar or Mexican blend), plus extra for topping

Fresh cilantro, chopped (for garnish)

Instructions
 

Prepare the Peppers:

    Begin by slicing the tops off each bell pepper, removing the seeds and membranes. Place the hollowed peppers upright in a baking dish. Preheat your oven to 375°F (190°C) while you prepare the filling.

      Cook the Turkey:

        In a large skillet, heat a drizzle of olive oil over medium heat. Add the diced onion and sauté for about 3 minutes, or until it becomes translucent. Incorporate the minced garlic and continue to cook for an additional minute until it releases its aroma. Then, add the ground turkey to the pan, cooking it while breaking it apart with a wooden spoon until fully browned, which should take about 5-7 minutes.

          Add Flavor:

            Once the turkey is browned, stir in the ground cumin, chili powder, smoked paprika, and a pinch of salt and pepper. Stir well to evenly distribute the spices throughout the meat.

              Combine Ingredients:

                Add the cooked quinoa, black beans, corn, and diced tomatoes to the skillet with the turkey mixture. Stir thoroughly to combine all ingredients and heat through, cooking for about 2-3 minutes until everything is warm.

                  Stuff the Peppers:

                    With a spoon, carefully fill each prepared bell pepper with the turkey and quinoa mixture, ensuring they are generously stuffed. Return the filled peppers to the baking dish.

                      Top with Cheese:

                        Evenly sprinkle the shredded cheese over each stuffed pepper, reserving some for a final topping after baking.

                          Bake:

                            Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 25-30 minutes. After this time, remove the foil, add any reserved cheese on top, and continue baking for an additional 10-15 minutes until the cheese is melted, bubbly, and golden.

                              Serve and Garnish:

                                Once baked, remove the dish from the oven and allow the peppers to cool for a few minutes. Before serving, garnish with freshly chopped cilantro for an added burst of flavor and color. Enjoy this vibrant fiesta of flavors!

                                  Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4