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- 4 large bell peppers (any color) - 1 pound ground turkey - 1 cup quinoa, rinsed - 2 cups low-sodium chicken broth or water - 1 small onion, diced - 2 cloves garlic, minced - 1 cup diced tomatoes (canned or fresh) - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 teaspoon chili powder - Salt and pepper to taste - Fresh parsley or cilantro, for garnish

Hearty Turkey and Quinoa Stuffed Peppers

Discover the delicious simplicity of Savory Turkey & Quinoa Stuffed Peppers, a wholesome meal that’s perfect for any night of the week. This recipe marries lean ground turkey, protein-packed quinoa, and vibrant bell peppers, creating a dish that's as nutritious as it is flavorful. Easy to prepare and customizable to fit various dietary needs, these stuffed peppers are ideal for busy schedules or meal prepping. Elevate your dinner routine with this satisfying and healthy option!
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Ingredients
  

4 large bell peppers (any color)

1 cup quinoa, rinsed

2 cups low-sodium chicken broth or water

1 pound ground turkey

1 small onion, finely chopped

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon chili powder

1 can (14.5 oz) diced tomatoes, drained

1 cup black beans, rinsed and drained

1 cup corn (fresh, frozen, or canned)

½ cup shredded cheese (cheddar or Monterey Jack)

¼ cup fresh cilantro, chopped (optional)

Salt and pepper, to taste

Olive oil, for cooking

Instructions
 

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

    Cook Quinoa: In a medium saucepan, bring 2 cups of chicken broth or water to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffily cooked and the liquid is absorbed. Set aside.

      Prepare Peppers: While the quinoa is cooking, carefully slice the tops off the bell peppers and remove the seeds. Brush the outer surfaces lightly with olive oil and place them upright in a baking dish.

        Cook Turkey Mixture: In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, cooking until the onion is translucent, about 3-4 minutes. Then add the ground turkey, breaking it up with a spoon as it browns.

          Season & Combine: Once the turkey is cooked through, stir in the cumin, smoked paprika, chili powder, salt, and pepper. Add the drained diced tomatoes, black beans, corn, and cooked quinoa. Mix everything well and let it cook on low for about 5 minutes, allowing the flavors to meld.

            Stuff the Peppers: Carefully spoon the turkey and quinoa mixture into each prepared bell pepper, packing it down slightly. Ensure the tops are full and mounded.

              Bake the Peppers: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. After 25 minutes, remove the foil, sprinkle the tops with shredded cheese, and bake for an additional 10-15 minutes until the cheese is melted and bubbly.

                Garnish & Serve: Take the stuffed peppers out of the oven and let them cool for a few minutes. If desired, sprinkle chopped cilantro on top for added freshness. Serve warm!

                  Prep Time, Total Time, Servings: 15 minutes | 1 hour | 4 servings