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Stuffed peppers have long been a favorite in kitchens around the world, cherished not only for their vibrant presentation but also for their versatility and the endless possibilities they offer. The dish we're diving into today, Savory Cheesy Turkey and Quinoa Stuffed Peppers, is a delightful combination that marries wholesome ingredients with rich flavors. This recipe is an excellent choice for busy weeknights or as a crowd-pleasing dish for gatherings.

Cheesy Turkey and Quinoa Stuffed Peppers

Discover a flavorful twist on a classic favorite with Savory Cheesy Turkey and Quinoa Stuffed Peppers! This dish combines lean ground turkey and protein-packed quinoa, all nestled inside vibrant bell peppers. It's perfect for busy weeknights or impressive gatherings. With endless variations, you can tweak the filling to suit your taste or dietary needs. Easy to make and packed with nutrition, these stuffed peppers are sure to delight everyone around the table. Get ready to savor every bite!
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Ingredients
  

4 large bell peppers (any color)

1 pound ground turkey

1 cup cooked quinoa

1 cup diced tomatoes (canned or fresh)

1 small onion, diced

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 a cheese blend)

1/4 cup fresh parsley or cilantro, chopped (for garnish)

Olive oil (for sautéing)

Instructions
 

Prepare the Peppers: Preheat your oven to 375°F (190°C). Carefully slice the tops off the bell peppers and remove all seeds and membranes, creating a hollow cavity for stuffing. Lightly brush the outside of each pepper with olive oil to enhance flavor and promote browning. Place the prepared peppers upright in a baking dish.

    Cook the Turkey: In a large skillet, heat a drizzle of olive oil over medium heat. Once hot, add the diced onion and sauté until it becomes translucent, approximately 3-4 minutes. Add the minced garlic to the skillet, cooking for another minute until fragrant.

      Add Turkey: Increase the burner to medium-high heat and introduce the ground turkey to the skillet. Cook, breaking it apart with a spatula, until it is nicely browned, about 5-7 minutes. Be sure to drain any excess fat if there's too much.

        Mix in Quinoa and Spices: Once the turkey is thoroughly cooked, lower the heat back to medium. Stir in the cooked quinoa, diced tomatoes, chili powder, cumin, smoked paprika, and season generously with salt and pepper. Allow the mixture to cook for another 2-3 minutes until heated through and well combined.

          Stuff the Peppers: Remove the skillet from the heat and fold in half of the shredded cheese into the turkey-quinoa mixture. Use a spoon to generously fill each bell pepper with the flavorful mixture, packing it in slightly for a hearty bite.

            Top with Cheese: Sprinkle the remaining shredded cheese evenly over the tops of each stuffed pepper, creating a cheesy crust as they bake.

              Bake: Cover the baking dish tightly with aluminum foil (this will help prevent the cheese from over-browning) and place it in the preheated oven. Bake for 25 minutes. After this time, carefully remove the foil and continue baking for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted, bubbly, and turning a lovely golden color.

                Serve: After removing from the oven, let the stuffed peppers cool for a few minutes. Before serving, garnish with freshly chopped parsley or cilantro for a pop of color and freshness.

                  Prep Time, Total Time, Servings: 15 minutes | 55 minutes | 4 servings

                    - Presentation Tips: Serve the stuffed peppers on a vibrant platter, with the colorful peppers looking like a bouquet of flavor. Drizzle with a bit of extra olive oil and a squeeze of lime for a fresh finishing touch!