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To ensure your Cheesy Turkey and Quinoa Stuffed Peppers have the best texture, start by properly preparing the quinoa. Rinse the quinoa under cold running water in a fine-mesh sieve. This step is crucial as it removes the saponins, a natural coating that can give quinoa a bitter taste. After rinsing, cook the quinoa according to the package instructions, typically using a 1:2 ratio of quinoa to water. Bring it to a boil, then cover and simmer on low heat for about 15-20 minutes, or until the quinoa has absorbed all the water and is fluffy. Fluff it with a fork and set aside to cool slightly. The fluffy quinoa will blend beautifully with the turkey and spices, providing a wholesome base for your stuffing.

Cheesy Turkey and Quinoa Stuffed Peppers

Discover the joy of cooking with Cheesy Turkey and Quinoa Stuffed Peppers, a vibrant and nutritious meal that the whole family will love. Packed with lean ground turkey, protein-rich quinoa, and colorful veggies, this recipe offers a delightful balance of flavors and essential nutrients. Perfect for busy weeknights or leisurely dinners, stuffed peppers are not only visually appealing but also customizable for various dietary needs. Enjoy a wholesome meal that encourages healthy eating in a fun way!
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Ingredients
  

4 large bell peppers (any color)

1 cup quinoa, rinsed

2 cups chicken or vegetable broth

1 lb ground turkey

1 medium onion, diced

3 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon paprika

½ teaspoon chili powder

Salt and pepper to taste

1 can (14 oz) black beans, drained and rinsed

1 cup corn (fresh, canned, or frozen)

1 cup diced tomatoes (canned or fresh)

1 ½ cups shredded cheese (cheddar or a blend)

Fresh cilantro for garnish (optional)

Lime wedges for serving (optional)

Instructions
 

Prepare the Quinoa: In a medium saucepan, combine the rinsed quinoa and chicken or vegetable broth. Bring to a boil, then reduce the heat to low. Cover and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Set aside.

    Prepare the Peppers: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside of the peppers with olive oil and place them in a baking dish, cut side up.

      Cook the Turkey: In a large skillet over medium heat, add a drizzle of olive oil. Sauté the diced onion until translucent, about 3-4 minutes. Add minced garlic and sauté for another minute. Then, add the ground turkey and cook until browned, breaking it apart with a spoon, about 5-7 minutes.

        Add Seasonings: Stir in the cumin, paprika, chili powder, salt, and pepper. Mix well and cook for another minute until fragrant.

          Combine Ingredients: In the skillet with the turkey mixture, add the cooked quinoa, black beans, corn, diced tomatoes, and 1 cup of shredded cheese. Stir until well combined and heated through.

            Stuff the Peppers: Generously fill each bell pepper with the turkey and quinoa mixture, packing it in slightly. Top each stuffed pepper with the remaining shredded cheese.

              Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 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 and serve with lime wedges on the side for an extra burst of flavor.

                  Prep Time, Total Time, Servings: 20 mins | 55 mins | 4 servings