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In recent years, there has been a notable shift towards healthier, home-cooked meals, with more people seeking nutritious options that cater to various dietary preferences. One dish that has gained popularity for its health benefits and versatility is stuffed bell peppers. This recipe for Turkey and Veggie Stuffed Bell Peppers combines lean ground turkey, wholesome quinoa, and a colorful array of vegetables, creating a balanced meal that is both satisfying and nourishing. Packed with protein, fiber, and essential vitamins, this dish is perfect for families and individuals looking to enjoy a wholesome meal without sacrificing flavor.

Turkey and Veggie Stuffed Bell Peppers

Discover a delicious and healthy meal with Turkey and Veggie Stuffed Bell Peppers! This recipe features lean ground turkey, protein-packed quinoa, and a variety of colorful vegetables, creating a satisfying dish filled with flavor and nutrients. Perfect for any occasion, these stuffed peppers are easy to make and can be customized to fit your dietary preferences. Enjoy a nourishing and vibrant meal that the whole family will love!
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Ingredients
  

4 large bell peppers (any color)

1 pound ground turkey

1 cup cooked quinoa (or rice)

1 small onion, diced

2 cloves garlic, minced

1 cup diced zucchini

1 cup diced tomatoes (canned or fresh)

1 cup corn kernels (fresh or frozen)

1 teaspoon dried oregano

1 teaspoon cumin

1 teaspoon paprika

Salt and pepper to taste

1 cup shredded cheese (cheddar, mozzarella, or a blend)

1 tablespoon olive oil

Fresh parsley or cilantro 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. Lightly brush the outsides with olive oil and place them upright in a baking dish.

      Cook the Filling: In a large skillet over medium heat, add olive oil. Sauté the diced onion and garlic for about 2-3 minutes until fragrant. Add the ground turkey and cook until browned, breaking it apart with a spatula as it cooks.

        Add Vegetables: Stir in the zucchini, corn, diced tomatoes, oregano, cumin, paprika, salt, and pepper. Cook for an additional 5-6 minutes until the vegetables are tender.

          Combine Ingredients: In a large bowl, combine the cooked turkey mixture with quinoa (or rice) and half of the shredded cheese. Mix until all ingredients are well incorporated.

            Stuff the Peppers: Carefully spoon the turkey and veggie mixture into each bell pepper, packing it in gently.

              Top with Cheese: Sprinkle the remaining shredded cheese on top of each stuffed pepper.

                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 10-15 minutes, or until the peppers are tender and the cheese is bubbly and golden.

                  Garnish and Serve: Remove from the oven and let cool for a few minutes. Garnish with fresh parsley or cilantro before serving.

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