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- 4 large bell peppers (any color) - 1 pound ground turkey - 1 cup cooked quinoa - 1 can (15 oz) black beans, drained and rinsed - 1 cup corn, fresh or frozen - 1 small onion, diced - 2 cloves garlic, minced - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1 teaspoon chili powder - Salt and pepper to taste - 1 cup shredded cheese (optional for topping) - Fresh cilantro or parsley for garnish (optional)

Savory Turkey and Quinoa Stuffed Peppers

Discover the delicious and healthy Savory Turkey and Quinoa Stuffed Peppers, a versatile meal perfect for any dietary preference. This recipe features lean ground turkey, nutrient-rich quinoa, black beans, and corn, all packed into colorful bell peppers. With a blend of spices, it offers a satisfying flavor that’s great for family dinners or meal prep. Customize with your favorite veggies and toppings for a balanced, nutritious dish anyone will love.
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Ingredients
  

4 large bell peppers (any color)

1 pound ground turkey

1 cup cooked quinoa (either white or tri-color)

1 medium onion, diced

2 cloves garlic, minced

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

1 cup corn (fresh or frozen)

1 can (14.5 oz) diced tomatoes, with juices

1 teaspoon cumin

1 teaspoon smoked paprika

½ teaspoon chili powder (adjust to taste)

Salt and pepper, to taste

1 cup shredded cheese (cheddar or Monterey Jack)

Fresh cilantro, for garnish

2 tablespoons olive oil

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare the Peppers: Slice the tops off the bell peppers and remove the seeds. Lightly coat the outside with a bit of olive oil and place them upright in a baking dish.

      Cook the Turkey: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until softened. Add the minced garlic and cook for another minute.

        Add Ground Turkey: Increase the heat to medium-high and add the ground turkey to the skillet. Cook until browned, breaking it apart with a wooden spoon (about 5-7 minutes). Drain any excess fat if necessary.

          Mix Ingredients: Stir in the black beans, corn, cooked quinoa, diced tomatoes (with their juices), cumin, smoked paprika, chili powder, salt, and pepper. Cook for an additional 5 minutes, allowing the flavors to meld.

            Stuff the Peppers: Spoon the turkey and quinoa mixture evenly into the hollowed bell peppers, pressing down gently to pack the filling.

              Bake: Cover the baking dish with aluminum foil and bake for 25 minutes. Then, remove the foil, sprinkle the shredded cheese on top of each stuffed pepper, and return to the oven for an additional 10-15 minutes, or until the cheese is melted and bubbly.

                Garnish and Serve: Once done, remove from the oven and let cool for a few minutes. Garnish with fresh cilantro before serving.

                  Prep Time, Total Time, Servings: 20 minutes | 50 minutes | 4 servings