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Delve into the world of flavor and nutrition with our Cheesy Turkey and Vegetable Stuffed Peppers. This dish is not only visually appealing with its vibrant colors, but it also packs a healthy punch, making it a go-to recipe for busy weeknights or a delightful weekend treat. In this article, we will explore the benefits of each ingredient, detailed cooking instructions, and the versatility of stuffed peppers, ensuring you have all the knowledge you need to create this delicious meal.

Cheesy Turkey and Vegetable Stuffed Peppers

Discover the deliciousness of Cheesy Turkey and Vegetable Stuffed Peppers, a perfect blend of flavor and nutrition! This vibrant dish is easy to make and ideal for busy weeknights or weekend gatherings. Packed with lean ground turkey, quinoa, and colorful veggies, these peppers are not just visually appealing but also healthy. Explore the cooking steps, ingredient benefits, and variations to accommodate all tastes. Impress your family and friends with this satisfying meal!
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Ingredients
  

4 large bell peppers (any color)

1 pound ground turkey

1 cup cooked quinoa (or rice)

1 cup diced tomatoes (canned or fresh)

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

1 small onion, diced

2 cloves garlic, minced

1 teaspoon chili powder

1 teaspoon cumin

½ teaspoon paprika

Salt and pepper to taste

1 cup shredded cheddar cheese (plus extra for topping)

¼ cup fresh cilantro, chopped (optional)

Olive oil for cooking

Lime wedges, for serving

Instructions
 

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

    Prepare the Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside with olive oil and place them in a baking dish.

      Cook the Filling: In a large skillet, heat a tablespoon of olive oil over medium heat. Add the diced onion and garlic, and sauté for about 2-3 minutes until softened.

        Brown the Turkey: Add the ground turkey to the skillet. Cook until browned and cooked through, breaking it apart with a spatula, approximately 5-7 minutes.

          Add Veggies and Spices: Stir in the diced tomatoes, corn, cooked quinoa, chili powder, cumin, paprika, salt, and pepper. Mix well and let it simmer for an additional 5 minutes, allowing the flavors to meld.

            Combine with Cheese: Remove the skillet from heat and stir in the shredded cheddar cheese (reserving some for topping). If using, add fresh cilantro for an added burst of flavor.

              Fill the Peppers: Spoon the turkey and vegetable mixture into each bell pepper, filling them generously.

                Top and Bake: Sprinkle extra cheddar cheese on top of each stuffed pepper. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. 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. Serve with lime wedges and enjoy your delicious cheesy turkey and vegetable stuffed peppers!

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