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Stuffed peppers are a timeless dish that effortlessly combines flavor, nutrition, and convenience. This versatile meal is not only visually appealing but also provides a canvas for an array of ingredients, making it a favorite for home cooks and families alike. Among the various stuffed pepper recipes, Savory Turkey and Veggie Stuffed Peppers stand out as a wholesome option that caters to diverse dietary preferences while delivering a satisfying bite.

Savory Turkey and Veggie Stuffed Peppers

Discover the deliciousness of Savory Turkey and Veggie Stuffed Peppers, a nutritious and visually appealing dish perfect for families and meal preppers. Bursting with lean protein, whole grains, and colorful vegetables, these stuffed peppers offer a flavorful and satisfying meal option. Easy to customize with various ingredients and spices, this recipe provides a healthier twist on comfort food, making it a delightful addition to your weekly meal rotation.
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Ingredients
  

4 large bell peppers (any color)

1 pound ground turkey

1 cup quinoa or rice (uncooked)

1 cup diced tomatoes (canned or fresh)

1 medium onion, diced

2 cloves garlic, minced

1 cup corn kernels (fresh, frozen, or canned)

1 cup black beans, rinsed and drained

1 teaspoon cumin

1 teaspoon smoked paprika

1 teaspoon dried oregano

Salt and pepper to taste

1/2 cup shredded cheese (cheddar or Monterey Jack)

1 tablespoon olive oil

Fresh cilantro or parsley for garnish (optional)

Instructions
 

Prep the Peppers: Preheat your oven to 375°F (190°C). Wash the bell peppers, slice the tops off, and remove the seeds. Set aside.

    Cook the Quinoa/Rice: In a medium saucepan, prepare the quinoa or rice according to package instructions. Set aside once cooked.

      Sauté the Aromatics: In a large skillet over medium heat, heat the olive oil. Add the diced onions and garlic, and sauté until the onions are translucent, about 5 minutes.

        Brown the Turkey: Add the ground turkey to the skillet, breaking it up with a spatula. Cook until browned and fully cooked, about 7-10 minutes.

          Mix in Veggies and Spices: Stir in the diced tomatoes, corn, black beans, cooked quinoa/rice, cumin, smoked paprika, oregano, salt, and pepper. Cook for another 5-7 minutes until everything is heated through and well combined.

            Stuff the Peppers: Spoon the turkey and veggie mixture into each bell pepper, pressing down gently to pack the filling. Place the stuffed peppers in a baking dish, standing upright.

              Top with Cheese: Sprinkle the shredded cheese evenly over the tops of each stuffed pepper.

                Bake: Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.

                  Garnish and Serve: Once done, remove from the oven and let cool for a few minutes. Garnish with fresh cilantro or parsley if desired. Serve warm and enjoy!

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