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Before diving into this delicious recipe, it’s essential to prepare your kitchen. Start by preheating your oven to 375°F (190°C). This step is crucial as it ensures that your stuffed peppers will cook evenly and thoroughly. A properly preheated oven allows the flavors to meld beautifully while keeping the peppers tender yet firm.

Stuffed Bell Peppers with Ground Turkey

Discover the vibrant world of healthy eating with Colorful Turkey-Quinoa Stuffed Bell Peppers. This delightful recipe features lean ground turkey and protein-rich quinoa, all packed into bright bell peppers, creating a visually stunning and nutritious meal. Perfect for family dinners, meal prep, or entertaining, these customizable stuffed peppers are versatile and easy to make ahead. Explore the health benefits, cooking tips, and enjoy a dish that's as appealing to the eye as it is to the palate. Elevate your mealtime with this wholesome recipe!
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Ingredients
  

4 large bell peppers (choose a mix of colors for visual appeal)

1 lb ground turkey

1 cup cooked quinoa

1 small onion, finely chopped

2 cloves garlic, minced

1 can (15 oz) diced tomatoes, drained

1 teaspoon Italian seasoning

1 teaspoon smoked paprika

Salt and pepper to taste

1 cup shredded mozzarella cheese (divided)

2 tablespoons olive oil

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Start by preheating your oven to 375°F (190°C) so it’s ready by the time you prepare the peppers.

    Prepare the Bell Peppers: Cut the tops off the bell peppers and discard the seeds and membranes. To give them a nice finish, brush the outside of each pepper with a little olive oil. Arrange them upright in a baking dish to hold the filling.

      Cook the Turkey Mixture: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once hot, add the finely chopped onion, sautéing for 2-3 minutes until it becomes translucent. Add the minced garlic and continue to cook for another minute until you can smell the aroma.

        Add Ground Turkey: Increase the heat slightly, then add in the ground turkey. Cook the turkey for about 5-7 minutes, stirring often to break it apart with a wooden spoon, until it is browned and no longer pink.

          Prepare the Filling: To the cooked turkey, stir in the quinoa, drained diced tomatoes, Italian seasoning, smoked paprika, along with salt and pepper. Mix well until all ingredients are combined. Remove the skillet from the heat and fold in half of the mozzarella cheese.

            Stuff the Peppers: Carefully scoop the turkey-quinoa mixture into each bell pepper, pressing it down lightly to pack it in. Finish by sprinkling the remaining mozzarella cheese on top of each stuffed pepper.

              Bake: Pour approximately ½ cup of water into the bottom of the baking dish (this will create steam to help cook the peppers). Cover the dish tightly with aluminum foil and bake for 25 minutes. After that, remove the foil and bake for another 10-15 minutes, or until the peppers are tender and the cheese on top is melted, bubbly, and golden.

                Garnish and Serve: Once done, take the stuffed peppers out of the oven and allow them to cool for a few minutes. Before serving, sprinkle fresh chopped parsley on top for a burst of color and freshness.

                  Prep Time: 15 min | Total Time: 50 min | Servings: 4

                    - Presentation Tips: Serve the stuffed peppers on individual plates, allowing the vibrant colors to shine. For an extra touch, drizzle with a bit of balsamic glaze or a squeeze of fresh lemon juice just before serving.