Cheesy Turkey and Quinoa Stuffed Peppers

In the quest for healthy and delicious meals, the concept of stuffed peppers has gained considerable traction among home cooks and families alike. These vibrant, edible vessels not only provide a pop of color to your dinner plate but also serve as a canvas for a myriad of nutritious ingredients. Among the growing list of stuffed pepper recipes, the Cheesy Turkey and Quinoa Stuffed Peppers stand out as a wholesome option that marries flavor, nutrition, and ease of preparation. This dish is particularly appealing for families seeking a satisfying dinner that doesn’t compromise on health.

Cheesy Turkey and Quinoa Stuffed Peppers

Discover the colorful world of Cheesy Turkey and Quinoa Stuffed Peppers, a delightful dish perfect for family dinners! This recipe combines lean ground turkey, protein-rich quinoa, and a mix of vibrant vegetables for a nutritious meal that’s easy to prepare. Packed with essential vitamins and minerals, these stuffed peppers are customizable to fit any dietary preference. Enjoy a burst of flavors and textures that will please both adults and kids alike!

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Ingredients

4 large bell peppers (any color)

1 cup quinoa, rinsed

2 cups chicken or vegetable broth

1 lb ground turkey

1 medium onion, diced

3 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon paprika

½ teaspoon chili powder

Salt and pepper to taste

1 can (14 oz) black beans, drained and rinsed

1 cup corn (fresh, canned, or frozen)

1 cup diced tomatoes (canned or fresh)

1 ½ cups shredded cheese (cheddar or a blend)

Fresh cilantro for garnish (optional)

Lime wedges for serving (optional)

Instructions

Prepare the Quinoa: In a medium saucepan, mix the rinsed quinoa with the chicken or vegetable broth. 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 approximately 15 minutes or until the quinoa is fluffy and the liquid has been fully absorbed. Remove from heat and set aside.

Prepare the Peppers: Preheat your oven to 375°F (190°C). Carefully cut the tops off the bell peppers and remove the seeds and membranes, making sure to maintain a bowl shape. Lightly brush the exterior of each pepper with olive oil and place them upright in a baking dish, ensuring the cut side is facing up.

Cook the Turkey: In a large skillet over medium heat, drizzle in a bit of olive oil. Add the diced onion and sauté until it becomes translucent, about 3-4 minutes. Incorporate the minced garlic and continue to sauté for an additional minute. Next, add the ground turkey to the skillet, cooking until browned and fully cooked through, which should take around 5-7 minutes. Use a spoon to break it apart as it cooks.

Add Seasonings: Sprinkle in the ground cumin, paprika, chili powder, and season with salt and pepper to taste. Stir well to combine and cook for another minute until the spices release their aroma.

Combine Ingredients: In the skillet with the turkey mixture, add the previously cooked quinoa, black beans, corn, and diced tomatoes. Gently stir the mixture until all ingredients are evenly combined and heated through, about 2-3 minutes. Mix in 1 cup of shredded cheese, folding it in until melted and distributed.

Stuff the Peppers: Take generous portions of the turkey and quinoa mixture and carefully fill each bell pepper, pressing down slightly to pack it in. Once filled, sprinkle the remaining shredded cheese over the top of each pepper.

Bake: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 25 minutes. After this time, carefully remove the foil and continue baking for an additional 10 minutes, or until the cheese is bubbly and golden brown.

Garnish and Serve: Once baked, remove the peppers from the oven and allow them to cool for a few minutes. Garnish with fresh cilantro if desired. Serve with lime wedges on the side to add a refreshing zing.

Prep Time, Total Time, Servings:

- Prep Time: 20 mins

- Total Time: 55 mins

- Servings: 4 servings