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To start your Colorful Turkey-Quinoa Stuffed Bell Peppers, proper preparation of the bell peppers is key. First, select firm, vibrant bell peppers of your choice—red, yellow, green, or orange—as they not only contribute a pop of color but also varying flavors.

Stuffed Bell Peppers with Ground Turkey

Discover the deliciousness of Colorful Turkey-Quinoa Stuffed Bell Peppers, a nutritious meal that balances health and flavor. These vibrant bell peppers are brimming with a hearty mix of ground turkey, quinoa, and fresh vegetables, making them a perfect choice for any weeknight dinner or special occasion. Easy to prepare and customizable to your taste, this dish is as satisfying as it is beautiful, showcasing the joy of cooking wholesome ingredients together.
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Ingredients
  

4 large bell peppers (any color)

1 lb ground turkey

1 cup cooked quinoa

1 small onion, finely chopped

2 cloves garlic, minced

1 can (15 oz) diced tomatoes, drained

1 teaspoon Italian seasoning

1 teaspoon smoked paprika

Salt and pepper, to taste

1 cup shredded mozzarella cheese, divided

2 tablespoons olive oil

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C) to ensure it's ready for baking.

    Prepare the Bell Peppers: Carefully cut the tops off the bell peppers, removing the seeds and membranes inside. Brush the outer surfaces lightly with olive oil for added flavor and a slight sheen, then set them upright in a baking dish.

      Cook the Turkey Mixture: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once the oil is hot, add the chopped onion. Sauté for 2-3 minutes until the onion becomes translucent. Incorporate the minced garlic and continue to cook for an additional minute, until fragrant.

        Add Ground Turkey: Increase the heat to medium-high and add the ground turkey to the skillet. Cook for 5-7 minutes, breaking it apart with a wooden spoon, until the turkey is browned and cooked through, with no pink remaining.

          Prepare the Filling: Lower the heat and mix in the cooked quinoa, drained diced tomatoes, Italian seasoning, smoked paprika, salt, and pepper. Stir thoroughly to combine all ingredients into a cohesive filling. Remove the skillet from heat and fold in half of the shredded mozzarella cheese until melted and well distributed.

            Stuff the Peppers: Using a spoon, gently fill each bell pepper with the turkey-quinoa mixture, packing it down lightly to ensure they’re filled. Finish by topping each stuffed pepper with the remaining mozzarella cheese.

              Bake: Pour approximately ½ cup of water into the bottom of the baking dish to create steam during baking. Cover the dish tightly with aluminum foil and bake for 25 minutes. Remove the foil, then bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted, bubbly, and golden.

                Garnish and Serve: After baking, let the stuffed peppers cool for a few minutes. Garnish each pepper with freshly chopped parsley for a pop of color and a hint of freshness before serving.

                  Prep Time: 15 min | Total Time: 50 min | Servings: 4

                    - Presentation Tips: For a beautiful presentation, serve the stuffed peppers on a platter, garnished with a sprinkle of extra parsley and a drizzle of balsamic reduction around the plate for added flair.