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Stuffed peppers are a beloved culinary staple that offers a delightful way to combine vibrant colors and flavors with wholesome ingredients. This versatile dish allows for endless customization, making it an ideal choice for busy families and anyone looking for a nutritious meal that doesn't skimp on taste. Among the myriad of stuffed pepper recipes, Cheesy Turkey and Quinoa Stuffed Peppers stand out as a particularly appealing option. This dish merges the heartiness of lean turkey with the nutritional powerhouse of quinoa, all enveloped in the sweetness of roasted bell peppers.

Cheesy Turkey and Quinoa Stuffed Peppers

Transform your dinner with Cheesy Turkey and Quinoa Stuffed Peppers! This vibrant dish combines sweet roasted bell peppers with a hearty filling made of lean turkey, protein-packed quinoa, and nutrient-rich beans, all topped with melted cheese. Perfect for busy families, these customizable stuffed peppers are not only delicious but also packed with essential nutrients. Get ready to enjoy a colorful and nutritious meal that everyone will love. Try this simple recipe and elevate your weeknight dinners!
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Ingredients
  

4 large bell peppers (choose any color you like for a vibrant dish)

1 cup quinoa, thoroughly rinsed

2 cups chicken broth or water

1 lb ground turkey (preferably lean)

1 small onion, finely diced

2 cloves garlic, minced

1 cup black beans, drained and rinsed

1 cup corn (can be fresh, frozen, or canned)

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon chili powder (adjust to taste)

Salt and freshly cracked pepper to taste

1 cup shredded cheese (cheddar or Monterey Jack work beautifully)

1/4 cup fresh cilantro, finely chopped (for garnish, optional)

Juice of 1 lime (adds a fresh zing)

Instructions
 

Preheat the Oven: Start by preheating your oven to 375°F (190°C) to ensure it's hot and ready for baking the peppers.

    Cook the Quinoa: In a medium saucepan over medium-high heat, add the rinsed quinoa along with the chicken broth (or water). Bring it to a boil. Once boiling, reduce the heat to low, cover, and allow it to simmer for about 15 minutes until the quinoa is fluffy and all the liquid has been absorbed. Once done, remove from heat and let it cool for a few minutes.

      Sauté the Turkey and Aromatics: In a large skillet over medium heat, combine the diced onion and minced garlic. Sauté for about 3-4 minutes until the onions become translucent and fragrant. Next, add the ground turkey, breaking it apart with a spoon. Cook until browned and fully cooked through, about 5-7 minutes. Drain any excess fat from the pan if needed.

        Mix the Filling: To the skillet, add the cooked quinoa, black beans, corn, cumin, smoked paprika, chili powder, lime juice, and season with salt and pepper. Stir everything together thoroughly and let it cook for an additional 2-3 minutes to allow all the flavors to meld beautifully.

          Prepare the Bell Peppers: While the filling is cooking, take your bell peppers. Cut the tops off and carefully remove the seeds and membranes inside. Lightly season the inner walls with salt and pepper for added flavor.

            Stuff the Peppers: Spoon the turkey and quinoa mixture generously into each bell pepper, pressing down slightly to fill them well. Arrange the stuffed peppers upright in a baking dish.

              Top with Cheese: Generously sprinkle the shredded cheese over the top of each stuffed pepper, ensuring they are well covered for that delicious cheesy finish.

                Bake: Cover the baking dish with aluminum foil, which helps the peppers cook evenly. Bake in the preheated oven for 25 minutes. Remove the foil and continue to bake for another 10 minutes, or until the peppers are tender and the cheese is melted, bubbly, and golden brown.

                  Garnish and Cool: Take the stuffed peppers out of the oven. Allow them to cool slightly. If desired, sprinkle freshly chopped cilantro over the tops for a pop of color and flavor.

                    Serve and Enjoy: Serve the cheesy turkey and quinoa stuffed peppers hot. For an extra burst of flavor, squeeze a bit of lime juice on top just before eating!

                      Prep Time: 20 minutes | Total Time: 60 minutes | Servings: 4