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Stuffed bell peppers are a culinary classic that seamlessly blend flavor, nutrition, and visual appeal. This versatile dish has been a favorite across various cuisines, offering a canvas for a multitude of fillings. Our recipe for Savory Quinoa & Turkey Stuffed Bell Peppers takes this tradition to a new level by incorporating two powerhouse ingredients: quinoa and ground turkey. Together, they create a wholesome meal that not only satisfies hunger but also nourishes the body, making it an ideal choice for family dinners or meal prep.

Stuffed Bell Peppers with Quinoa and Turkey

Discover the vibrant and nutritious world of Savory Quinoa & Turkey Stuffed Bell Peppers! This delicious dish layers tender, roasted bell peppers with a satisfying filling of fluffy quinoa and lean ground turkey. Packed with flavor and health benefits, it makes for a perfect meal prep option or a family dinner favorite. Explore our recipe and learn how to create this visually appealing and wholesome meal that combines delightful textures and colors for a truly enjoyable dining experience!
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Ingredients
  

4 large bell peppers (any color)

1 cup quinoa, rinsed

1 pound ground turkey

1 medium onion, diced

2 cloves garlic, minced

1 cup diced tomatoes (canned or fresh)

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon dried oregano

Salt and pepper to taste

1 cup shredded mozzarella cheese

2 tablespoons olive oil

Fresh parsley or cilantro, for garnish

Instructions
 

Preheat your oven to 375°F (190°C).

    Cook the quinoa according to package instructions. Typically, combine 1 cup of quinoa with 2 cups of water, bring to a boil, reduce to a simmer, cover, and cook for about 15 minutes until fluffy.

      While the quinoa is cooking, heat olive oil in a large skillet over medium heat. Add the diced onion and garlic, sautéing until the onion becomes translucent, about 5 minutes.

        Add the ground turkey to the skillet, stirring well to break it up. Cook until browned and cooked through, about 6-8 minutes. Drain any excess fat.

          Stir in the diced tomatoes, cooked quinoa, cumin, smoked paprika, oregano, salt, and pepper. Cook for an additional 2-3 minutes until everything is well combined and heated through.

            Meanwhile, prepare the bell peppers by slicing off the tops and removing the seeds and membranes. Place them upright in a baking dish.

              Spoon the quinoa and turkey mixture into each bell pepper, packing it down gently. Top each stuffed pepper with shredded mozzarella cheese.

                Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for another 10-15 minutes until the cheese is bubbly and golden.

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

                    Prep Time: 15 minutes | Total Time: 60 minutes | Servings: 4