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If you're searching for a dish that's as visually appealing as it is delicious, look no further than savory turkey-stuffed mini bell peppers. These vibrant little gems are not only a feast for the eyes but also a wholesome option that can serve as an appetizer or a main dish. They are perfect for entertaining guests, meal prepping for the week, or simply satisfying your cravings for something hearty yet healthy.

Stuffed Mini Bell Peppers with Turkey

Discover the deliciousness of savory turkey-stuffed mini bell peppers, an eye-catching dish that's both nutritious and flavorful. Packed with lean ground turkey and quinoa, these vibrant peppers are perfect for any occasion, whether as an appetizer or a main course. Simply customize the filling to suit your taste, and enjoy a healthy meal that is easy to prepare and full of vibrant colors and textures. Perfect for meal prep or gatherings, these delightful bites are a must-try!
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Ingredients
  

12 mini bell peppers (choose red, yellow, or orange for a colorful plate)

1 pound ground turkey

1 cup cooked quinoa (ensure it’s cooled)

1/2 cup onion, finely chopped

2 cloves garlic, minced

1 teaspoon chili powder

1 teaspoon ground cumin

1/2 teaspoon smoked paprika

Salt and black pepper, to taste

1 cup shredded cheese (cheddar or mozzarella work great)

1/4 cup fresh cilantro, chopped (optional, for garnish)

1 tablespoon olive oil

1/4 cup salsa (for drizzling on top)

Instructions
 

Preheat Oven: Begin by preheating your oven to 375°F (190°C) to prepare for baking the stuffed peppers.

    Prepare Peppers: Take each mini bell pepper, slice off the tops, and carefully remove any seeds inside. Once cleaned, brush the outsides lightly with olive oil to give them a nice sheen when baked.

      Cook Turkey Mixture: In a large skillet, heat the tablespoon of olive oil over medium heat. Add the finely chopped onion and minced garlic, cooking for about 2-3 minutes until they become translucent and fragrant. Then, add the ground turkey to the skillet, breaking it apart with a spatula. Season the meat with chili powder, cumin, smoked paprika, salt, and pepper. Cook until the turkey is browned and no longer pink in the center, around 6-7 minutes.

        Mix Filling: Once the turkey is fully cooked, remove the skillet from heat. Stir in the cooked quinoa and half of the shredded cheese, ensuring everything is well incorporated.

          Stuff Peppers: Using a spoon, carefully fill each mini bell pepper with the turkey and quinoa mixture. Pack them tightly, but be careful not to overfill as you want them to retain their shape.

            Bake: Arrange the stuffed peppers upright in a suitable baking dish. Sprinkle the remaining shredded cheese generously over the tops of each pepper. Drizzle a little salsa on top for an added burst of flavor.

              Cook in Oven: Cover the baking dish loosely with foil to trap steam and bake for approximately 20 minutes. After this time, remove the foil and continue baking for an additional 10-15 minutes, or until the peppers are tender and the cheese is beautifully melted and bubbly.

                Garnish and Serve: When finished, take the dish out of the oven and allow the stuffed peppers to cool for a few minutes. If desired, sprinkle with fresh cilantro for a pop of color and flavor before serving warm as a delightful appetizer or satisfying main dish.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4 (3 peppers each)

                    Presentation Tips: Serve the stuffed peppers on a colorful platter and drizzle additional salsa around them for a vibrant presentation. Consider adding a lime wedge on the side for an extra zing when serving!