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Stuffed bell peppers have long been celebrated as a versatile and nutritious dish that caters to a wide range of dietary preferences. This colorful meal is not only a feast for the eyes but also a wholesome option for families looking to enjoy a balanced diet. At the heart of this recipe is ground turkey, a lean protein that pairs beautifully with grains like quinoa or rice, along with a medley of vibrant vegetables. The combination of these ingredients creates a satisfying meal that is both delicious and visually appealing, making it an excellent choice for dinner tables across the globe.

Stuffed Bell Peppers with Ground Turkey

Discover the vibrant and nutritious world of Colorful Turkey Stuffed Bell Peppers with this wholesome recipe! Combining lean ground turkey, colorful bell peppers, and nutrient-rich quinoa or rice, these stuffed peppers make for a satisfying one-dish meal perfect for busy weeknights. Easily customizable for various dietary needs, they’re packed with antioxidants, vitamins, and proteins. Enjoy a balanced dinner that delights the senses while nourishing your body!
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Ingredients
  

4 large bell peppers (any color)

1 pound ground turkey

1 cup cooked quinoa or rice

1 small onion, finely chopped

2 cloves garlic, minced

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

1 cup corn (frozen or canned)

1 ½ cups diced tomatoes (fresh or canned)

1 tablespoon olive oil

1 teaspoon chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

Salt and pepper to taste

1 cup shredded cheese (cheddar or mozzarella)

Fresh cilantro or parsley for garnish (optional)

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. Lightly drizzle the outsides with olive oil and place them cut-side up in a baking dish.

      Cook the Turkey Mixture: In a large skillet, heat the olive oil over medium heat. Add the onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.

        Brown the Turkey: Add the ground turkey to the skillet, breaking it apart with a spatula. Cook until browned, about 7-8 minutes.

          Add Remaining Ingredients: Stir in the cooked quinoa or rice, black beans, corn, diced tomatoes, chili powder, cumin, smoked paprika, salt, and pepper. Mix until everything is well combined and heated through, about 5 minutes.

            Stuff the Peppers: Spoon the turkey mixture evenly into each bell pepper, pressing down gently to pack it in.

              Bake the Peppers: Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil, sprinkle the shredded cheese on top of each pepper, and bake uncovered for another 15 minutes, or until the cheese is bubbly and golden.

                Garnish and Serve: Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro or parsley if desired. Serve warm and enjoy!

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