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Before diving into the preparation steps, it’s essential to understand the nutritional value of the key ingredients that make up this colorful dish. Each component contributes not just to the flavor but also to the overall health benefits of the meal.

One-Pan Turkey and Quinoa Stuffed Peppers

Discover the vibrant world of Colorful Quinoa-Stuffed Turkey Peppers, a dish that beautifully combines nutrition and flavor. These stuffed peppers are packed with lean protein, whole grains, and a variety of colorful vegetables, making them perfect for health-conscious individuals and families. The recipe highlights quinoa and ground turkey as key ingredients, offering a satisfying meal that caters to various dietary preferences. Get ready to enjoy a nutritious, customizable dish that pleases both the eyes and the palate!
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Ingredients
  

4 large bell peppers (choose a mix of colors for visual appeal)

1 pound ground turkey

1 cup quinoa, thoroughly rinsed

2 cups low-sodium chicken broth

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

1 cup corn (fresh, frozen, or canned)

1 medium red onion, finely diced

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon smoked paprika

Sea salt and freshly ground black pepper to taste

1 cup shredded cheddar cheese (optional)

Fresh cilantro, chopped, for garnish

Juice of 1 lime

Instructions
 

Prepare the Peppers: Start by preheating your oven to 375°F (190°C). Slice off the tops of the bell peppers and carefully remove the seeds and membranes. Arrange the peppers in a baking dish with the cut sides facing up.

    Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa with the chicken broth. Bring the mixture to a vigorous boil, then reduce heat to a simmer. Cover and cook for about 15 minutes, or until the quinoa has absorbed all the liquid and is fluffy. Once done, remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

      Sauté the Vegetables: While the quinoa is cooking, heat a large skillet over medium heat. Add the diced red onion and minced garlic, sautéing until the onion turns translucent, around 3-4 minutes. Next, add the ground turkey to the skillet. Use a spatula to break it apart, cooking until it is browned and fully cooked through, approximately 5-7 minutes.

        Combine Ingredients: To the skillet with the cooked turkey, add the fluffed quinoa, black beans, corn, cumin, chili powder, smoked paprika, lime juice, and season with salt and pepper to taste. Mix everything thoroughly until well combined and heated throughout.

          Stuff the Peppers: With a spoon, carefully fill each prepared bell pepper with the turkey-quinoa mixture, pressing it down to pack tightly. If you desire an extra touch, sprinkle shredded cheese on top of each stuffed pepper.

            Bake: Add about 1/4 cup of water to the bottom of the baking dish to create steam during baking. Cover the dish with foil and bake for 30 minutes. After that time, remove the foil and continue baking for another 10 minutes, or until the peppers are tender and, if using, the cheese is melted and bubbling.

              Serve and Enjoy: Once removed from the oven, let the stuffed peppers cool slightly. Garnish with freshly chopped cilantro and serve warm. Savor the delightful flavors of your nutritious and delicious stuffed peppers!

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

                  - Presentation Tips: For an attractive presentation, serve the stuffed peppers on a platter lined with fresh lettuce leaves and sprinkle a few extra cilantro leaves for color.