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- 4 large bell peppers (any color) - 1 pound ground turkey - 1 cup cooked quinoa (or rice) - 1 medium onion, diced - 2 cloves garlic, minced - 1 can (14.5 oz) diced tomatoes, drained - 1 cup corn (fresh or frozen) - 1 can (15 oz) black beans, rinsed and drained - 1 teaspoon ground cumin - 1 teaspoon paprika - Salt and pepper to taste - Olive oil for cooking - Fresh cilantro or parsley for garnish (optional)

Easy Turkey and Veggie Stuffed Peppers

Discover the joy of cooking with Colorful Turkey & Veggie Stuffed Peppers, a nutritious and visually stunning dish that's perfect for family dinners or meal prep. Bursting with flavors from lean ground turkey, quinoa or rice, and a mix of vibrant vegetables, this recipe offers a balanced meal packed with protein, fiber, and essential vitamins. Easy to make and adaptable for any dietary preference, these stuffed peppers are sure to impress at your next gathering!
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Ingredients
  

4 large bell peppers (red, yellow, or green)

1 pound ground turkey

1 cup cooked quinoa (or rice)

1 small onion, diced

2 cloves garlic, minced

1 cup diced tomatoes (canned or fresh)

1 cup corn (frozen or fresh)

1 cup black beans, rinsed and drained

1 teaspoon cumin

1 teaspoon paprika

Salt and pepper to taste

1 cup shredded cheese (cheddar or mozzarella)

Fresh cilantro or parsley, for garnish (optional)

Olive oil for cooking

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 veins. Lightly brush the outside with olive oil and place them upright in a baking dish.

      Cook the Turkey: In a large skillet, heat a tablespoon of olive oil over medium heat. Add the diced onion and garlic, sautéing until the onion is translucent (about 3-4 minutes). Then add the ground turkey and cook until browned, breaking it apart with a spatula.

        Mix in Veggies: Stir in the diced tomatoes, corn, black beans, cooked quinoa (or rice), cumin, paprika, salt, and pepper. Cook for an additional 5-7 minutes until everything is heated through.

          Stuff the Peppers: Spoon the turkey and veggie mixture into each prepared bell pepper, packing it down gently. Top each pepper with a generous handful of shredded cheese.

            Bake: Cover the baking dish loosely 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 cheese is melted and bubbly.

              Serve: Carefully remove the stuffed peppers from the oven, let them cool slightly, and garnish with fresh cilantro or parsley if desired. Serve hot!

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