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Colorful Quinoa & Turkey Stuffed Peppers are not just a feast for the eyes; they’re a wholesome and delicious meal that everyone will love. This dish combines the vibrant hues of bell peppers with a hearty filling, making it an ideal option for family dinners or meal prep. The combination of flavors and textures creates a delightful experience that’s both satisfying and nutritious.

One-Pan Quinoa and Turkey Stuffed Peppers

Brighten up your spring brunch with these Colorful Quinoa & Turkey Stuffed Peppers! This easy weeknight dinner is not only delicious but also packed with lean protein and nutrients, making it a wholesome choice for families. The vibrant bell peppers create a beautiful presentation while the quinoa and turkey mixture offers comforting flavors that everyone will love. Perfect for a healthy meal any day, save this recipe for your next gathering!
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Ingredients
  

4 large bell peppers (any color of your choice)

1 cup quinoa, thoroughly rinsed

1 lb ground turkey

1 small onion, finely diced

2 cloves garlic, minced

1 can (14.5 oz) diced tomatoes, with juice included

1 cup chicken broth (or vegetable broth for a vegetarian option)

1 teaspoon smoked paprika

1 teaspoon ground cumin

1 teaspoon dried oregano

Salt and fresh ground pepper, to taste

1 cup corn (either frozen or canned, well-drained)

1 cup black beans (canned, drained and rinsed)

1 cup shredded cheese (choose between cheddar or mozzarella for topping)

Fresh cilantro, chopped, for garnish (optional)

Instructions
 

Prep the Peppers: Begin by preheating your oven to 375°F (190°C). Carefully slice off the tops of the bell peppers and remove the seeds and membranes. Lightly brush the outer surfaces of the peppers with olive oil and arrange them upright in a baking dish for support.

    Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and chicken broth. Bring this mixture to a rolling boil. Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes. Check that the quinoa is fluffy and all liquid is absorbed before removing it from the heat.

      Prepare the Turkey Filling: Heat a drizzle of olive oil in a large frying pan over medium heat. Add the diced onion to the pan and sauté until it becomes translucent, roughly 3-4 minutes. Incorporate the minced garlic into the pan and cook for an additional minute. Add the ground turkey and cook, breaking it up with a spatula, until it is browned and fully cooked, which takes about 6-8 minutes.

        Add the Flavor: Stir in the canned tomatoes (including their juices), smoked paprika, ground cumin, dried oregano, as well as salt and pepper to taste. Allow this mixture to cook for about 2-3 minutes to let the flavors meld together beautifully.

          Combine Ingredients: Once the quinoa is finished cooking, add it to the turkey mixture along with the corn and black beans. Gently mix everything together until well incorporated. Taste and adjust seasoning if necessary.

            Stuff the Peppers: Take each bell pepper and spoon the flavorful quinoa and turkey mixture into them, packing it firmly to avoid any gaps. Generously sprinkle the shredded cheese over the top of each stuffed pepper.

              Bake: Cover the baking dish with aluminum foil to help steam the peppers, and bake in the preheated oven for 25 minutes. Remove the foil and continue baking for an additional 10-15 minutes, or until the peppers are tender and the cheese is golden and bubbly.

                Serve: Once baked, remove the peppers from the oven and allow them to cool for a few minutes. Garnish with fresh chopped cilantro if desired before serving warm. Enjoy this vibrant and nutritious dish of One-Pan Quinoa and Turkey Stuffed Peppers!

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