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- 4 large bell peppers (any color) - 1 pound ground turkey - 1 cup cooked brown rice or quinoa - 1 can (15 oz) black beans, drained and rinsed - 1 cup corn (fresh, frozen, or canned) - 1 cup shredded cheese (cheddar or mozzarella) - 1 tablespoon olive oil - 1 small onion, diced - 2 cloves garlic, minced - 1 teaspoon cumin - 1 teaspoon chili powder - Salt and pepper to taste - Fresh parsley or cilantro for garnish (optional)

Cheesy Turkey and Veggie Stuffed Peppers

Discover the deliciousness of Cheesy Turkey and Veggie Stuffed Peppers, a nutritious meal that your whole family will love! This easy recipe combines lean turkey, vibrant veggies, and gooey cheese for a satisfying dish perfect for weeknight dinners or meal prepping. Packed with protein, fiber, and essential nutrients, these colorful peppers are a great way to add more veggies to your diet. Get ready to enjoy a comforting, wholesome meal that’s both flavorful and adaptable to your tastes!
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Ingredients
  

4 large bell peppers (any color of your choice)

1 lb ground turkey

1 cup cooked brown rice or quinoa

1 cup black beans, rinsed and drained

1 cup corn (can be frozen or fresh)

1 small onion, diced finely

2 cloves garlic, minced

1 cup diced tomatoes (can be canned or fresh)

1 teaspoon chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and pepper to taste

1 cup shredded cheese (cheddar or a delicious cheese blend)

2 tablespoons olive oil

Fresh cilantro or parsley for garnish (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This helps create a perfect cooking environment for your stuffed peppers.

    Prepare the Peppers: Slice the tops off the bell peppers and carefully scoop out the seeds and membranes. Lightly brush the outside of each pepper with olive oil, then arrange them upright in a baking dish.

      Cook the Turkey: In a large skillet, heat the 2 tablespoons of olive oil over medium heat. Add the diced onion and minced garlic, sautéing them for about 3-4 minutes until they are fragrant and the onion is soft. Next, add the ground turkey, breaking it apart with a spatula as you cook. Continue to cook until the turkey is browned and thoroughly cooked, which should take about 6-7 minutes.

        Combine the Filling: Once the turkey is fully cooked, add in the black beans, corn, diced tomatoes, and cooked brown rice or quinoa. Season with chili powder, cumin, smoked paprika, salt, and pepper. Mix everything well and let it simmer for about 5 minutes to allow the flavors to meld beautifully.

          Stuff the Peppers: Remove the skillet from heat and stir in half of the shredded cheese, combining it into the filling. Carefully spoon the turkey and veggie mixture into each bell pepper, pressing it down gently to pack it tightly.

            Bake the Stuffed Peppers: Cover the baking dish with foil and place it in the preheated oven. Bake for 25-30 minutes. Afterward, remove the foil, sprinkle the remaining cheese generously over the top of each pepper, and return the dish to the oven for an additional 10 minutes, or until the cheese is melted, bubbly, and golden.

              Garnish and Serve: Once baked, remove the stuffed peppers from the oven and allow them to cool for a few minutes. If desired, garnish with freshly chopped cilantro or parsley before serving. Enjoy warm!

                Prep Time, Total Time, Servings: 20 mins | 1 hour | 4 servings

                  Presentation Tips: For an elegant touch, serve the stuffed peppers on a large platter with a side of avocado slices or a fresh green salad for a colorful meal display.