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Stuffed peppers are a delightful culinary creation that showcases the versatility of fresh vegetables and hearty fillings. This Cheesy Turkey and Quinoa Peppers recipe takes the humble bell pepper and transforms it into a nutritious and satisfying meal. By combining lean ground turkey with protein-packed quinoa, this dish not only offers a burst of flavor but also provides a wholesome balance of nutrients, making it an excellent choice for families or meal prep enthusiasts. The process of crafting these stuffed peppers is infused with love and care, resulting in a comforting dish that brings everyone to the table.

Cheesy Turkey and Quinoa Stuffed Peppers

Discover the joy of cooking with this Cheesy Turkey and Quinoa Peppers recipe, a delicious way to turn bell peppers into a wholesome meal. Packed with lean ground turkey, protein-rich quinoa, and a variety of spices, these stuffed peppers are not only flavorful but also nutritious. Perfect for family dinners or meal prep, this dish combines vibrant colors and essential vitamins, making it a delightful addition to your recipe arsenal. Enjoy the process of crafting these satisfying stuffed peppers and bring everyone to the table!
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Ingredients
  

4 large bell peppers (any color)

1 cup quinoa, rinsed

2 cups low-sodium chicken broth

1 lb ground turkey

1 medium onion, finely chopped

3 cloves garlic, minced

1 teaspoon cumin

1 teaspoon paprika

1/2 teaspoon salt

1/2 teaspoon black pepper

1 cup corn (fresh, frozen, or canned)

1 can (14.5 oz) diced tomatoes (with juices)

1 cup shredded cheese (cheddar or mozzarella)

1 tablespoon olive oil

Fresh cilantro or parsley for garnish (optional)

Lime wedges for serving (optional)

Instructions
 

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

    Cook Quinoa: In a medium saucepan, bring the chicken broth to a boil. Stir in the quinoa, reduce to a simmer, cover, and cook for about 15 minutes until the quinoa is fluffy and the liquid is absorbed. Remove from heat and set aside.

      Prepare Peppers: While the quinoa cooks, slice the tops off the bell peppers and remove the seeds and membranes. Place the peppers upright in a baking dish. If they don’t stand up well, you can trim the bottoms slightly—be careful not to create holes.

        Cook Turkey Mixture: In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes. Add garlic and cook for an additional minute. Then, add the ground turkey and cook until browned, breaking it apart with a spatula as it cooks.

          Season the Filling: Stir in the cumin, paprika, salt, and black pepper. Then, add the corn, diced tomatoes (with their juices), and cooked quinoa. Mix well and let it cook for another 2-3 minutes until everything is heated through.

            Cheesy Delight: Remove the skillet from heat and stir in 3/4 cup of the shredded cheese, mixing until melted and combined.

              Stuff the Peppers: Carefully spoon the turkey and quinoa mixture into each bell pepper, packing it down gently. Top each filled pepper with the remaining 1/4 cup of shredded cheese.

                Bake: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 25 minutes. Then, uncover and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is bubbling and golden.

                  Serve: Once done, let the stuffed peppers cool for a few minutes. Garnish with fresh cilantro or parsley, if desired, and serve with lime wedges on the side for an extra burst of flavor.

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