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In the realm of healthy and delicious meals, Herbed Turkey and Quinoa Stuffed Peppers stand out as a colorful and nutritious option. This dish combines the savory flavors of ground turkey with the nutty richness of quinoa, all nestled within the vibrant, crunchy walls of bell peppers. Not only is it visually appealing, but it also packs a nutritional punch, making it a perfect choice for anyone looking to incorporate more wholesome ingredients into their diet. The combination of lean protein, fiber, and essential vitamins and minerals makes this dish a favorite among health-conscious individuals and families alike.

Herbed Turkey and Quinoa Stuffed Peppers

Discover a colorful and nutritious meal with Herbed Turkey and Quinoa Stuffed Peppers! This delightful dish combines lean ground turkey and nutty quinoa, all nestled in vibrant bell peppers. Packed with essential vitamins and minerals, it's a great choice for health-conscious families. Perfect for weeknight dinners or meal prep, these stuffed peppers can be easily customized to suit any dietary preference. Explore the step-by-step recipe to create a satisfying and wholesome meal that everyone will love!
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Ingredients
  

4 large bell peppers (any color of your choice)

1 cup quinoa, thoroughly rinsed and drained

2 cups low-sodium chicken broth or water

1 lb lean ground turkey

1 small onion, finely chopped

2 cloves garlic, minced

1 tsp dried oregano

1 tsp dried thyme

1 tsp smoked paprika

1 tsp salt (adjust according to taste)

½ tsp freshly cracked black pepper

1 cup diced tomatoes (canned or fresh)

1 cup shredded mozzarella cheese (optional for topping)

¼ cup fresh parsley, finely chopped (for garnish)

2 tbsp olive oil

Juice of 1 fresh lemon

Instructions
 

Prepare the Quinoa: In a medium-sized saucepan, combine the rinsed quinoa and chicken broth (or water). Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover with a lid, and let it simmer for about 15 minutes or until the quinoa is fluffy and the liquid has fully absorbed. Once done, remove from heat and set aside to cool slightly.

    Sauté the Turkey Mixture: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and minced garlic. Sauté for about 4 minutes or until the onion becomes translucent and fragrant.

      Brown the Turkey: Next, add the ground turkey to the skillet. Use a wooden spoon to break the meat into smaller pieces. Cook for approximately 6-8 minutes until the turkey is thoroughly browned and no longer pink. If there’s excess fat, drain it off carefully.

        Season the Filling: Sprinkle in the dried oregano, thyme, smoked paprika, salt, and freshly cracked black pepper into the skillet. Then, add the diced tomatoes and the previously cooked quinoa. Gently mix all the ingredients together and allow them to cook for another 3-4 minutes until heated throughout. Remove the skillet from heat and stir in the lemon juice for a fresh finish.

          Prepare the Peppers: As the turkey mixture cooks, preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and carefully remove the seeds and membranes, creating hollowed-out vessels. Stand the peppers upright in a baking dish.

            Stuff the Peppers: Spoon the turkey-quinoa mixture into each bell pepper, pressing it down slightly to pack it in. If desired, sprinkle shredded mozzarella cheese generously on top of each filled pepper.

              Bake the Peppers: Cover the baking dish with aluminum foil to retain moisture. Bake in the preheated oven for 25-30 minutes. If you opted for cheese, remove the foil for the last 10 minutes of baking to allow the cheese to melt and develop a bubbly golden crust.

                Garnish and Serve: After baking, carefully remove the stuffed peppers from the oven and let them cool for a few minutes. Before serving, garnish with chopped fresh parsley for a pop of color and flavor. Enjoy your delightful Herbed Turkey and Quinoa Stuffed Peppers hot!

                  Prep Time: 15 min | Total Time: 1 hr | Servings: 4