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- 4 large bell peppers (any color) - 1 cup quinoa, rinsed - 1 pound ground turkey - 1 can (15 oz) black beans, drained and rinsed - 1 cup corn (fresh or frozen) - 1 cup shredded cheese (cheddar or mozzarella) - 1 small onion, diced - 2 cloves garlic, minced - 1 teaspoon smoked paprika - 1 teaspoon ground cumin - Salt and pepper to taste - 1 cup vegetable broth or water - Fresh cilantro for garnish (optional)

Cheesy Turkey and Quinoa Stuffed Peppers

Discover the deliciousness of Cheesy Turkey and Quinoa Stuffed Peppers! This vibrant dish combines lean ground turkey, protein-packed quinoa, and colorful bell peppers for a satisfying, nutritious meal. Perfect for health-conscious families, it offers a delightful mix of flavors and textures while being low-carb and gluten-free. Ideal for any diet, these stuffed peppers will brighten up your dinner table. Try this hearty recipe for a wholesome meal everyone will love!
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Ingredients
  

4 large bell peppers (any color)

1 cup quinoa, rinsed and drained

2 cups low-sodium chicken or vegetable broth

1 pound ground turkey (or substitute with a plant-based alternative)

1 medium onion, diced

2 cloves garlic, minced

1 teaspoon smoked paprika

1 teaspoon cumin

½ teaspoon salt (or to taste)

½ teaspoon black pepper

1 can (15 oz) black beans, drained and rinsed

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

1 cup pico de gallo or diced tomatoes

1 cup shredded cheese (cheddar, Monterey Jack, or a mix)

Fresh cilantro or parsley for garnish (optional)

Instructions
 

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

    Prepare the Quinoa: In a medium saucepan, combine the rinsed quinoa and chicken broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid has been absorbed. Remove from heat and let it sit, covered, for 5 minutes.

      Cook the Turkey: While the quinoa is cooking, heat a large skillet over medium heat. Add a splash of olive oil and sauté the diced onion until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.

        Combine Ingredients: Add the ground turkey to the skillet. Cook, breaking it apart with a spatula, until browned and cooked through (about 5-7 minutes). Stir in the smoked paprika, cumin, salt, and black pepper.

          Mix in the Goodness: In a large mixing bowl, combine the cooked quinoa, cooked turkey mixture, black beans, corn, pico de gallo, and half of the shredded cheese. Mix until well combined.

            Prepare the Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.

              Stuff the Peppers: Spoon the turkey-quinoa mixture into each bell pepper, pressing down gently to pack it in. Fill them generously until all the filling is used.

                Top with Cheese: Sprinkle the remaining cheese on top of each stuffed pepper.

                  Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. After 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: Remove from the oven and let cool slightly. Garnish with fresh cilantro or parsley if desired. Serve warm and enjoy your delicious Cheesy Turkey and Quinoa Stuffed Peppers!

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