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Turkey & Quinoa Stuffed Peppers are a nutritious and delicious meal option that perfectly combines health and flavor. This recipe harnesses the lean protein of turkey and the wholesome qualities of quinoa, making it an ideal choice for those seeking a balanced diet. Stuffed peppers are not only visually appealing with their vibrant colors, but they also serve as a versatile dish that can cater to various dietary preferences, earning a special place in family meals. Whether you’re looking for a healthy weeknight dinner or a dish to impress guests, Turkey & Quinoa Stuffed Peppers are sure to satisfy.

Quick Turkey and Quinoa Stuffed Peppers

Discover the delicious world of Turkey & Quinoa Stuffed Peppers, a nutritious dish that balances health and flavor perfectly. Packed with lean turkey, wholesome quinoa, and vibrant bell peppers, this recipe is ideal for satisfying meals any night of the week. With a rich blend of spices and plenty of protein, these stuffed peppers not only look great but also cater to various dietary needs. Try them for a healthy option that’s sure to impress!
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Ingredients
  

4 large bell peppers (any color)

1 cup quinoa, rinsed thoroughly

2 cups low-sodium chicken broth or water

1 lb ground turkey

1 small onion, finely diced

2 cloves garlic, minced

1 can (14.5 oz) diced tomatoes, drained

1 cup black beans, drained and rinsed

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon smoked paprika

Salt and pepper to taste

1 cup shredded cheese (such as cheddar, Monterey jack, or a blend)

2 tablespoons olive oil

Fresh cilantro or parsley for garnish (optional)

Instructions
 

Prepare the Quinoa: In a medium-sized saucepan, combine the rinsed quinoa and chicken broth (or water). Bring the mixture to a vigorous boil. Once boiling, reduce the heat to low, cover with a lid, and let it simmer for approximately 15 minutes, or until all the liquid is absorbed. Once done, remove from heat and fluff the quinoa with a fork.

    Prepare the Peppers: Preheat your oven to 375°F (190°C). Carefully cut the tops off each bell pepper, discarding the tops. Remove the seeds and any white membrane inside. Place the prepared peppers in a baking dish, cut side up. Lightly drizzle olive oil over the exterior of the peppers, and season them with salt and pepper to enhance their flavor.

      Cook the Turkey Mixture: In a large skillet, heat the olive oil over medium heat. Add the finely diced onion and sauté for about 3-4 minutes, or until it becomes translucent. Stir in the minced garlic and sauté for an additional minute until fragrant. Add the ground turkey, using a spatula to break it apart as it cooks. Continue cooking until the turkey is fully browned and cooked through, about 5-7 minutes.

        Combine Ingredients: To the sautéed turkey mixture, stir in the drained diced tomatoes, black beans, cooked quinoa, cumin, chili powder, smoked paprika, and season with salt and pepper. Mix everything thoroughly and let it cook together for another 2-3 minutes so the flavors can meld beautifully. Remove the skillet from the heat.

          Stuff the Peppers: Generously spoon the hearty turkey and quinoa mixture into each bell pepper, packing it down slightly for stability. Once stuffed, evenly sprinkle the shredded cheese over the top of each pepper.

            Bake: Cover the baking dish securely with aluminum foil to retain moisture during baking. Place it in the preheated oven and bake for 25 minutes. After this time, carefully remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is melted, bubbly, and golden on top.

              Serve: Once baked, remove the stuffed peppers from the oven and allow them to cool for a few minutes before serving. For an added touch, garnish with fresh cilantro or parsley if you like. Serve warm and enjoy this nutritious and flavorful dish!

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