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When preparing your Hearty Turkey and Quinoa Stuffed Peppers, ensuring that they remain stable while baking is crucial for even cooking and presentation. Here are some tips:

Hearty Turkey and Quinoa Stuffed Peppers

Discover the delightful world of Hearty Turkey and Quinoa Stuffed Peppers, a nutritious dish that's perfect for any occasion. This recipe combines lean turkey, protein-packed quinoa, and vibrant bell peppers for a colorful, mouthwatering meal rich in essential nutrients. It's easy to make, versatile for dietary preferences, and sure to impress at your dinner table. Dive into the preparation steps and enjoy a healthy, satisfying meal that the whole family will love!
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Ingredients
  

4 large bell peppers (any color)

1 pound ground turkey

1 cup cooked quinoa

1 small onion, finely chopped

2 cloves garlic, minced

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

1 cup corn (fresh or frozen)

1 can (14.5 oz) diced tomatoes, drained

1 teaspoon cumin

1 teaspoon smoked paprika

1 teaspoon chili powder

Salt and pepper to taste

1 cup shredded cheese (cheddar or Monterey Jack)

Fresh cilantro or parsley, for garnish (optional)

Olive oil for sautéing

Instructions
 

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

    Prepare the Peppers: Slice the tops off the bell peppers and remove seeds and membranes. If needed, trim the bottom slightly to ensure they stand upright. Place them upright in a baking dish.

      Cook the Turkey: In a large skillet, heat a drizzle of olive oil over medium heat. Add the chopped onions and minced garlic, sautéing until the onions are translucent, about 3-4 minutes.

        Brown the Meat: Add the ground turkey to the skillet, breaking it up with a spoon. Cook until browned and cooked through, about 6-8 minutes. Drain any excess fat if necessary.

          Combine Ingredients: Stir in the cooked quinoa, black beans, corn, diced tomatoes, cumin, smoked paprika, chili powder, salt, and pepper. Mix well and let it cook for another 3-4 minutes for the flavors to meld.

            Stuff the Peppers: Spoon the turkey and quinoa mixture generously into each bell pepper, packing it slightly as you go. Ensure all leftover filling is used.

              Top with Cheese: Sprinkle shredded cheese atop each stuffed pepper.

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

                  Serve and Garnish: Remove the peppers from the oven and let them cool slightly. Garnish with fresh cilantro or parsley if desired, and serve warm.

                    Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 4 servings