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Stuffed peppers have long been a beloved dish in kitchens around the world, celebrated for their versatility and the endless opportunities for customization. From classic Italian variations filled with rice and ground beef to inventive vegan options brimming with grains and vegetables, stuffed peppers can cater to a wide range of tastes and dietary needs. In this article, we will explore the delightful recipe for Savory Turkey-Stuffed Mini Bell Peppers. Not only are these colorful little morsels visually appealing, but they also pack a nutritional punch, making them an excellent choice for those looking to enjoy a healthy, flavorful meal.

Stuffed Mini Bell Peppers with Turkey

Discover the vibrant world of stuffed peppers with a simple and nutritious recipe for Savory Turkey-Stuffed Mini Bell Peppers. These colorful bites blend lean turkey, nutrient-rich quinoa, and sweet mini bell peppers into a perfect meal or appetizer. Packed with protein and low in calories, they are a healthy choice that doesn't compromise on flavor. Ideal for any occasion, this dish invites customization to fit your taste, making it a must-try in your kitchen!
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Ingredients
  

12 mini bell peppers (red, yellow, or orange)

1 pound ground turkey

1 cup cooked quinoa

1/2 cup chopped onion

2 cloves garlic, minced

1 teaspoon chili powder

1 teaspoon cumin

1/2 teaspoon smoked paprika

Salt and pepper to taste

1 cup shredded cheese (cheddar or mozzarella)

1/4 cup fresh cilantro, chopped (optional)

1 tablespoon olive oil

1/4 cup salsa (for drizzling)

Instructions
 

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

    Prepare Peppers: Cut the tops off the mini bell peppers and remove the seeds. Lightly brush the outside of the peppers with olive oil for a glossy finish.

      Cook Turkey Mixture: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent (about 2-3 minutes). Add the ground turkey to the skillet, breaking it apart as it cooks. Season with chili powder, cumin, smoked paprika, salt, and pepper. Cook until the turkey is browned and no longer pink (about 6-7 minutes).

        Mix Filling: Once the turkey is cooked, stir in the cooked quinoa and half of the shredded cheese. Mix well until everything is evenly combined.

          Stuff Peppers: Using a spoon, fill each mini bell pepper with the turkey and quinoa mixture, packing them full but not overflowing.

            Bake: Arrange the stuffed peppers upright in a baking dish. Sprinkle the remaining cheese on top of each pepper. Pour a little salsa over the stuffed peppers for an extra layer of flavor.

              Cook in Oven: Cover the baking dish with foil and bake in the preheated oven for about 20 minutes. Then, remove the foil and bake for another 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.

                Garnish and Serve: Once done, remove from the oven and let cool for a few minutes. Garnish with fresh cilantro if desired, then serve warm as an appetizer or main dish.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4 (3 peppers each)