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Stuffed bell peppers are a delightful and versatile dish that can cater to various dietary preferences. This Turkey-Packed Bell Peppers Delight recipe showcases how you can create a nourishing meal with a balance of flavors and textures. By using ground turkey as a lean protein source, along with nutritious ingredients like quinoa and black beans, this dish is not only satisfying but also packed with essential nutrients. Ideal for busy weeknights or meal prepping, this recipe is simple to prepare and promises to please every palate.

Stuffed Bell Peppers with Ground Turkey

Discover the joy of cooking with this Turkey-Packed Bell Peppers Delight recipe! These vibrant stuffed bell peppers are filled with nutritious ingredients like ground turkey, quinoa, and black beans, making for a satisfying meal. Perfect for busy weeknights or meal prep, this dish is easy to make and packed with flavor. Bake them until tender and top with cheese for a deliciously wholesome dinner that everyone will love. Enjoy a healthy and flavorful meal that fits a variety of dietary preferences!
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Ingredients
  

4 large bell peppers (any color)

1 lb ground turkey

1 cup cooked quinoa (or rice)

1 cup black beans, drained and rinsed

1 cup corn kernels (frozen or canned)

1 small onion, diced

2 cloves garlic, minced

1 tsp ground cumin

1 tsp chili powder

1 tsp smoked paprika

1 tsp salt

½ tsp black pepper

1 cup diced tomatoes (canned or fresh)

1 cup shredded cheddar cheese (optional)

Fresh cilantro or parsley for garnish

Instructions
 

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

    Prepare the Bell Peppers:

      - Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers upright in a baking dish. You can slightly trim the bottoms if they do not stand up straight.

        Cook the Filling:

          - In a large skillet over medium heat, add a drizzle of olive oil. Sauté the diced onion and minced garlic until the onion becomes translucent, about 3-4 minutes.

            - Add the ground turkey to the skillet, breaking it apart with a spoon. Cook until browned and cooked through, about 5-7 minutes. Drain excess fat if necessary.

              Mix the Ingredients:

                - Stir in the cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, smoked paprika, salt, and black pepper. Mix until evenly combined. Remove from heat.

                  Stuff the Peppers:

                    - Carefully spoon the turkey mixture into each bell pepper, packing it down gently to fit in all the filling. If using, sprinkle the shredded cheese on top of each stuffed pepper.

                      Bake the Peppers:

                        - Pour about ½ cup of water into the bottom of the baking dish (this helps steam the peppers while they bake). Cover the dish tightly with aluminum foil and bake in the preheated oven for 25 minutes.

                          - After 25 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:

                              - Remove from the oven and let them cool slightly. Garnish with fresh cilantro or parsley before serving.

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