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Hearty Turkey and Quinoa Stuffed Peppers are not just a meal; they are a celebration of wholesome, nutritious ingredients that come together to create a satisfying and colorful dish. This recipe is perfect for busy weeknights when you want something healthy yet delicious, or it can serve as an ideal make-ahead meal that can be easily reheated for lunch or dinner. Packed with protein, fiber, and a medley of vibrant flavors, these stuffed peppers are not only visually appealing but also cater to a variety of dietary preferences, making them a versatile option for any household.

Hearty Turkey and Quinoa Stuffed Peppers

Discover the delightful blend of flavors in Hearty Turkey and Quinoa Stuffed Peppers! This nutritious dish combines lean ground turkey, protein-packed quinoa, and vibrant veggies for a satisfying meal that’s perfect for busy weeknights. Not only do these stuffed peppers look impressive, but they’re also a versatile option for various dietary preferences. Ideal as a make-ahead meal, they can be easily reheated while retaining their hearty, wholesome goodness. Dive into this recipe and elevate your dining experience with a colorful and nourishing dish that the whole family will love!
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Ingredients
  

4 large bell peppers (choose any color you prefer)

1 cup quinoa, thoroughly rinsed

2 cups low-sodium chicken or vegetable broth

1 lb ground turkey (or substitute with ground chicken)

1 medium onion, finely chopped

2 cloves garlic, minced

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

1 cup corn (fresh, frozen, or canned)

1 tsp ground cumin

1 tsp smoked paprika

½ tsp chili powder

Salt and pepper to taste

1 cup diced tomatoes (fresh or canned, drained)

1 cup shredded cheese (cheddar or Mexican blend preferred)

Fresh cilantro or parsley for garnish (optional)

Instructions
 

Prepare the Quinoa: In a medium saucepan, combine the rinsed quinoa with the chicken broth. Bring this mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 15 minutes, or until the quinoa has absorbed all the broth and is fluffy. Remove from heat and set aside.

    Preheat the Oven: As the quinoa cooks, preheat your oven to 375°F (190°C).

      Cook the Turkey: In a large skillet, add a splash of olive oil over medium heat. Once hot, add the chopped onion and sauté for about 3-4 minutes, or until it becomes translucent. Add the minced garlic and cook for an additional minute, until fragrant.

        Add Ground Turkey: Increase the heat to medium-high and add the ground turkey to the skillet. Use a spatula to break up the meat as it cooks. Stir occasionally until the turkey is browned and fully cooked, approximately 6-8 minutes. If there is excess grease, drain it off.

          Combine Ingredients: To the skillet with the cooked turkey, stir in the cooked quinoa, black beans, corn, diced tomatoes, ground cumin, smoked paprika, chili powder, and season with salt and pepper. Mix everything together well and heat through for about 4-5 minutes until warmed.

            Prepare the Peppers: While your filling heats, carefully slice the tops off the bell peppers and remove the seeds and membranes. Arrange the bell peppers upright in a baking dish.

              Stuff the Peppers: Use a spoon to fill each bell pepper with the turkey and quinoa mixture, packing it slightly to ensure they are well-filled. Top each pepper with a generous amount of shredded cheese.

                Bake: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 25 minutes, then remove the foil and continue to bake for an additional 10-15 minutes, or until the cheese is melted, bubbly, and slightly golden.

                  Garnish and Serve: After baking, carefully remove the stuffed peppers from the oven. Allow them to cool for a few minutes. If desired, garnish with fresh cilantro or parsley before serving. Enjoy these hearty and flavorful stuffed peppers warm!

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