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To create the perfect Quinoa-Infused Turkey Delight Peppers, it's essential to understand the key components that make this dish both flavorful and healthy.

Easy Turkey and Quinoa Stuffed Peppers

Discover the vibrant and nutritious Quinoa-Infused Turkey Delight Peppers, a delightful meal perfect for busy weeknights. These stuffed bell peppers are filled with lean ground turkey, hearty quinoa, fresh vegetables, and a blend of spices that create a flavorful dish that kids and adults will love. Colorful and wholesome, this recipe offers an easy way to incorporate healthy ingredients into your meals, making it a staple you'll want to revisit. Enjoy a satisfying and visually appealing feast!
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Ingredients
  

4 large bell peppers (any color)

1 cup quinoa, rinsed and drained

2 cups low-sodium chicken broth or water

1 pound ground turkey (or substitute with chicken or beef)

1 small onion, finely chopped

2 cloves garlic, minced

1 teaspoon cumin

1 teaspoon smoked paprika

1 teaspoon dried oregano

Salt and pepper, to taste

1 cup diced tomatoes (canned or fresh)

1 cup corn (canned, frozen, or fresh)

1 cup black beans, drained and rinsed (optional)

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

Fresh cilantro or parsley, for garnish (optional)

Lime wedges, for serving (optional)

Instructions
 

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

    Cook Quinoa: In a medium saucepan, combine the rinsed quinoa and chicken broth (or water). Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until all the liquid is absorbed. Fluff with a fork and set aside.

      Prepare Peppers: While the quinoa cooks, slice the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside of each pepper with olive oil and place them cut-side up in a baking dish.

        Sauté Turkey Mixture: In a large skillet over medium heat, add a drizzle of olive oil and sauté the chopped onion until soft, about 4-5 minutes. Add the minced garlic and ground turkey, cooking until the turkey is browned, breaking it apart with a wooden spoon as it cooks.

          Season the Mixture: Once the turkey is cooked through, stir in the cumin, smoked paprika, oregano, salt, and pepper. Add the diced tomatoes, corn, black beans (if using), and cooked quinoa. Mix well and let it cook for an additional 3-4 minutes to blend the flavors.

            Stuff the Peppers: Spoon the turkey and quinoa mixture generously into each bell pepper. Press down gently to pack them in and top each stuffed pepper with the shredded cheese.

              Bake: Carefully drizzle a little chicken broth or water into the bottom of the baking dish to keep the peppers moist during baking. Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is bubbly and golden.

                Serve: Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro or parsley and serve with lime wedges for an extra zing!

                  Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 4 servings