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- 4 large bell peppers (any color) - 1 cup quinoa, rinsed - 1 lb ground turkey - 1 can (15 oz) black beans, drained and rinsed - 1 cup corn (fresh, frozen, or canned) - 1 small onion, diced - 2 cloves garlic, minced - 1 tsp cumin - 1 tsp smoked paprika - 1 tsp chili powder - 1 cup diced tomatoes (fresh or canned) - 1 cup shredded cheese (optional) - Olive oil - Salt and pepper, to taste - Fresh cilantro or parsley for garnish (optional)

Savory Turkey and Quinoa Stuffed Peppers

Discover the tasty and nutritious world of Savory Turkey and Quinoa Stuffed Peppers! This easy-to-make meal combines vibrant bell peppers with protein-rich ground turkey and fiber-packed quinoa, creating a colorful dish everyone will love. Packed with vitamins and flavors thanks to spices and optional cheese, these stuffed peppers are perfect for any health-conscious eater. Enjoy a balanced, delicious meal that can be customized to suit your taste!
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Ingredients
  

4 large bell peppers (any color of your choice)

1 cup quinoa, thoroughly rinsed

2 cups low-sodium chicken broth (or water)

1 pound ground turkey (lean)

1 small onion, finely diced

2 cloves garlic, minced

1 can (14.5 oz) diced tomatoes, drained

1 cup black beans, rinsed and drained

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon chili powder

Salt and pepper, to taste

1 cup corn (can use fresh or frozen)

½ cup shredded cheddar cheese (optional)

Fresh cilantro or parsley for garnish (optional)

Instructions
 

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

    Cook the Quinoa: In a medium-sized saucepan, combine the rinsed quinoa with the chicken broth (or water). Bringing the mixture to a boil, then reduce the heat to low, cover the saucepan, and let it simmer for approximately 15 minutes or until the quinoa is fluffy and all the liquid has been absorbed. Once done, set aside.

      Prepare the Bell Peppers: While your quinoa is cooking, prepare the bell peppers by slicing off the tops and removing the seeds and membranes. Season the insides lightly with salt and pepper. Stand the peppers upright in a baking dish.

        Cook the Turkey Mixture: In a large skillet over medium heat, add a splash of olive oil and sauté the diced onions until they become tender and translucent, around 3-4 minutes. Next, add the minced garlic and ground turkey, cooking until the turkey is browned and cooked through, breaking it apart with a spatula as it cooks.

          Combine Ingredients: Once the turkey is fully cooked, stir in the diced tomatoes, black beans, corn, cooked quinoa, ground cumin, smoked paprika, and chili powder to the skillet. Season generously with salt and pepper. Stir to combine everything and allow it to cook together for an additional 2-3 minutes to meld the flavors.

            Stuff the Peppers: Using a spoon, fill each bell pepper with the turkey-quinoa mixture, packing it down gently to ensure they are well-filled. If you're opting for cheese, sprinkle the shredded cheddar over the top of each stuffed pepper.

              Bake: Cover the baking dish with aluminum foil to retain moisture and bake in the preheated oven for 25 minutes. Then, remove the foil and continue to bake for another 10-15 minutes, or until the peppers are tender and the cheese (if using) is melted and bubbly.

                Serve: After baking, remove the dish from the oven and let it cool for a few minutes. Garnish with fresh cilantro or parsley if you like, then serve and enjoy these delectable savory turkey and quinoa stuffed peppers!

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