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Stuffed peppers are a culinary classic that brings together a variety of flavors and textures in a vibrant, healthy package. Cheesy turkey and quinoa stuffed peppers elevate this beloved dish by combining the savory richness of ground turkey, the nuttiness of quinoa, and the comforting creaminess of melted cheese. This recipe is not just a feast for the palate; it also offers a nutritious balance that makes it a smart choice for family dinners or meal prep.

Cheesy Turkey and Quinoa Stuffed Peppers

Discover the delicious balance of flavors and nutrition in Cheesy Turkey and Quinoa Stuffed Peppers! This vibrant dish combines savory ground turkey, nutty quinoa, and gooey melted cheese, all nestled in sweet bell peppers. It's versatile and easy to adapt to your dietary needs, making it perfect for family dinners or meal prep. Packed with lean protein and essential nutrients, these stuffed peppers are a satisfying and wholesome choice for any occasion. Try this recipe and enjoy a comforting meal everyone will love!
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Ingredients
  

4 large bell peppers (choose any color you like)

1 cup cooked quinoa

1 lb ground turkey (or you can substitute with ground chicken)

1 small onion, finely chopped

2 cloves garlic, minced

1 cup corn kernels (can be fresh, frozen, or canned)

1 can (14.5 oz) diced tomatoes (including their juices)

1 teaspoon ground cumin

½ teaspoon smoked paprika

½ teaspoon salt

¼ teaspoon black pepper

1 cup shredded cheddar cheese (plus extra for topping)

¼ cup fresh cilantro, chopped (optional, for garnish)

1 tablespoon olive oil

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C) to prepare for baking.

    Prepare the Peppers: Slice the tops off the bell peppers and meticulously remove the seeds and membranes. Lightly coat the exterior of each pepper with olive oil, then position them upright in a baking dish.

      Cook Turkey and Vegetables: In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing for 2-3 minutes until they become fragrant and softened. Next, incorporate the ground turkey into the skillet, cooking and breaking it apart with a wooden spoon for about 5-7 minutes, or until it’s evenly browned.

        Mix the Filling: Once the turkey is fully cooked, add the cooked quinoa, corn, diced tomatoes (with their juices), ground cumin, smoked paprika, salt, and black pepper to the skillet. Stir everything together well and let the mixture simmer on low for about 3-4 minutes, allowing the flavors to meld harmoniously.

          Incorporate Cheese: Remove the skillet from the heat source, then mix in 1 cup of shredded cheddar cheese until it is fully melted and evenly combined into the filling.

            Stuff the Peppers: Carefully spoon the turkey and quinoa mixture into each bell pepper, pressing down gently to ensure they are well filled.

              Top with More Cheese: Once all the peppers are filled, sprinkle additional shredded cheddar cheese generously on top of each pepper.

                Bake the Peppers: Cover the baking dish loosely with aluminum foil. Bake in the preheated oven for 25 minutes. After that, remove the foil and continue baking for an additional 10-15 minutes, or until the peppers are tender and the cheese is bubbling and golden.

                  Garnish and Serve: Once baked, take the stuffed peppers out of the oven and let them cool for a few minutes before serving. If you like, sprinkle fresh cilantro over the top as a bright garnish. Serve hot, enjoy the melt-in-your-mouth goodness!

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