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To create the perfect Quinoa & Turkey Fiesta Stuffed Peppers, it's essential to understand the main ingredients that make this dish nutritious and flavorful.

Stuffed Bell Peppers with Quinoa and Turkey

Discover the delicious and nutritious Quinoa & Turkey Fiesta Stuffed Peppers, a perfect dish for family meals or meal prep. These vibrant peppers are filled with a healthy blend of quinoa, lean ground turkey, and a variety of vegetables, providing a balanced combination of protein and fiber. Easy to customize, this recipe suits any dietary preference, from vegetarian to low-carb, ensuring everyone can enjoy a satisfying and flavorful meal. Add a sprinkle of fresh herbs and a squeeze of lime for an extra burst of flavor!
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Ingredients
  

4 large bell peppers (any color)

1 cup quinoa, rinsed

2 cups low-sodium chicken broth (or water)

1 pound ground turkey

1 medium onion, finely chopped

3 cloves garlic, minced

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

1 cup corn (frozen or canned)

1 cup diced tomatoes (canned or fresh)

1 teaspoon cumin

1 teaspoon chili powder

½ teaspoon smoked paprika

Salt & pepper to taste

1 cup shredded cheese (cheddar or Monterey Jack)

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

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

    Prepare the Quinoa: In a medium saucepan, combine the rinsed quinoa and chicken broth. Bring it to a boil, then reduce heat to low, cover, and let it simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

      Cook the Turkey: In a large skillet over medium heat, add a splash of olive oil and sauté the chopped onion until translucent (about 5 minutes). Add minced garlic and ground turkey, cooking until the turkey is browned and cooked through (about 7-10 minutes).

        Combine Ingredients: Stir in the black beans, corn, diced tomatoes, cumin, chili powder, smoked paprika, salt, and pepper. Cook for another 5 minutes, allowing the flavors to meld. Finally, fold in the cooked quinoa until well combined.

          Prepare the Peppers: While the turkey mixture is cooling slightly, slice the tops off the bell peppers and remove the seeds and membranes. Lightly season the insides of the peppers with salt.

            Stuff the Peppers: Fill each bell pepper with the quinoa and turkey mixture, packing it in gently. Place stuffed peppers upright in a baking dish.

              Add Cheese: Sprinkle the shredded cheese evenly on top of each stuffed pepper.

                Bake: Pour a small amount of water (about 1/4 cup) into the bottom of the baking dish to keep the peppers moist while baking. Cover the dish with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.

                  Garnish and Serve: Once out of the oven, let the stuffed peppers cool for a few minutes. Garnish with fresh cilantro and serve with lime wedges on the side for an extra zest.

                    Prep Time, Total Time, Servings:

                      15 minutes | 1 hour | 4 servings