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In the quest for meals that are both nutritious and visually enticing, Colorful Quinoa-Stuffed Turkey Peppers emerge as a standout choice. This dish marries vibrant bell peppers with a hearty, protein-packed filling of quinoa and ground turkey, creating a symphony of flavors and textures that are sure to please the palate. Whether you're looking for a quick weeknight dinner or a meal prep option for the week, these stuffed peppers offer a delightful solution that doesn't compromise on taste or health.

One-Pan Turkey and Quinoa Stuffed Peppers

Discover the vibrant flavors of Colorful Quinoa-Stuffed Turkey Peppers! This nutritious dish combines bell peppers with a hearty filling of quinoa, ground turkey, black beans, and spices, creating a visually appealing and delicious meal. Packed with protein and essential vitamins, these stuffed peppers are perfect for a quick weeknight dinner or meal prep. Enjoy a healthy, satisfying option that will make your taste buds happy without compromising on nutrition.
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Ingredients
  

4 large bell peppers (any color)

1 pound ground turkey

1 cup quinoa, rinsed

2 cups low-sodium chicken broth

1 can (15 oz) black beans, drained and rinsed

1 cup corn (fresh, frozen, or canned)

1 medium red onion, diced

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon smoked paprika

Salt and pepper to taste

1 cup shredded cheddar cheese (optional)

Fresh cilantro, for garnish

Juice of 1 lime

Instructions
 

Prepare the Peppers: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers in a baking dish, cut side up.

    Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and chicken broth. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes or until the quinoa is fluffy and all liquid is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

      Sauté the Vegetables: While the quinoa cooks, heat a large skillet over medium heat. Add the diced onion and minced garlic, cooking until the onion is translucent (about 3-4 minutes). Add the ground turkey, breaking it apart with a spatula, and cook until browned and cooked through, about 5-7 minutes.

        Combine Ingredients: To the skillet with ground turkey, add the cooked quinoa, black beans, corn, cumin, chili powder, smoked paprika, lime juice, salt, and pepper to taste. Stir everything together until well combined and heated through.

          Stuff the Peppers: Using a spoon, fill each bell pepper with the turkey-quinoa mixture, packing it tightly. If desired, sprinkle cheese on top of each stuffed pepper.

            Bake: Pour a small amount of water (about 1/4 cup) into the bottom of the baking dish to help the peppers steam while baking. Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is melted and bubbly, if using.

              Serve and Enjoy: Once done, remove from the oven and let them cool slightly. Garnish with fresh cilantro and serve warm. Enjoy your nutritious, delicious stuffed peppers!

                Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 4