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Stuffed bell peppers are a culinary masterpiece that combines vibrant colors, delightful flavors, and wholesome nutrition in one dish. These visually appealing creations offer a feast for the eyes and a satisfying meal for the palate. The combination of crisp bell peppers filled with a hearty mixture of ground turkey and quinoa not only showcases a beautiful array of colors but also packs a powerful nutritional punch. This dish is perfect for those seeking a balanced meal that is rich in protein, fiber, and essential vitamins.

Stuffed Bell Peppers with Ground Turkey

Dive into the vibrant world of Colorful Turkey-Quinoa Stuffed Bell Peppers! This nutritious dish combines lean ground turkey and protein-packed quinoa, all nestled inside crunchy bell peppers. Perfectly seasoned and customizable, these stuffed peppers cater to various dietary preferences, making them ideal for any meal. Enjoy a delicious blend of flavors and textures that not only looks great but is also packed with essential nutrients for a balanced diet. Create your own masterpiece today!
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Ingredients
  

4 large bell peppers (any color)

1 lb ground turkey

1 cup cooked quinoa

1 small onion, finely chopped

2 cloves garlic, minced

1 can (15 oz) diced tomatoes, drained

1 teaspoon Italian seasoning

1 teaspoon smoked paprika

Salt and pepper to taste

1 cup shredded mozzarella cheese (divided)

2 tablespoons olive oil

Fresh parsley, chopped (for garnish)

Instructions
 

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

    Prepare the Bell Peppers: Slice the tops off the bell peppers and remove the seeds and membranes. Brush the exteriors with a little olive oil, then place them upright in a baking dish.

      Cook the Turkey Mixture: In a large skillet over medium heat, add the olive oil. When hot, add the chopped onion and sauté for 2-3 minutes until translucent. Add the minced garlic and cook for another minute until fragrant.

        Add Ground Turkey: Increase the heat slightly and add the ground turkey to the skillet. Cook until browned and no longer pink (about 5-7 minutes). Break the meat apart with a wooden spoon as it cooks.

          Prepare the Filling: Stir in the cooked quinoa, drained diced tomatoes, Italian seasoning, smoked paprika, salt, and pepper. Mix until all ingredients are well combined. Remove from heat and stir in half of the mozzarella cheese.

            Stuff the Peppers: Carefully spoon the turkey-quinoa mixture into each bell pepper, packing it down gently. Top each stuffed pepper with the remaining mozzarella cheese.

              Bake: Pour about ½ cup of water into the bottom of the baking dish (this will help steam the peppers), cover the dish with aluminum foil, and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is bubbly and golden.

                Garnish and Serve: Once cooked, remove from the oven and let them cool for a few minutes. Garnish with fresh chopped parsley before serving.

                  Prep Time: 15 min | Total Time: 50 min | Servings: 4