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- 4 large bell peppers (any color) - 1 pound ground turkey - 1 cup cooked quinoa - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn (fresh, frozen, or canned) - 1 medium onion, diced - 2 cloves garlic, minced - 1 teaspoon chili powder - 1 teaspoon cumin - ½ teaspoon paprika - Salt and pepper to taste - 1 cup shredded cheese (optional) - Fresh cilantro or parsley for garnish (optional)

Cozy Turkey and Quinoa Stuffed Peppers

Discover the warmth and nourishment of Cozy Turkey and Quinoa Stuffed Peppers, a blissful blend of lean ground turkey, protein-packed quinoa, and colorful vegetables. This healthy and satisfying dish is perfect for cozy weeknight dinners or meal prep. Easy to make and customizable, each pepper provides a wholesome meal that delights the taste buds while offering essential nutrients. Get ready to enjoy a comforting favorite that's both delicious and good for you!
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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 cup corn (fresh or frozen)

1 cup black beans, rinsed and drained

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon chili powder

1 teaspoon salt

½ teaspoon black pepper

1 cup shredded cheese (cheddar or mozzarella)

Fresh cilantro or parsley for garnish (optional)

Olive oil for cooking

Instructions
 

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

    Prepare the Peppers: Slice the tops off the bell peppers and remove the seeds and ribs. Lightly brush the outside of the peppers with olive oil and place them upright in a baking dish.

      Cook the Turkey: In a large skillet over medium heat, add a drizzle of olive oil. Once hot, add the chopped onion and minced garlic. Sauté until the onion is translucent, about 3-4 minutes.

        Add the Turkey: Add the ground turkey to the skillet. Cook until browned and no longer pink, breaking it apart as it cooks, about 5-7 minutes.

          Flavor the Mix: Stir in the cumin, smoked paprika, chili powder, salt, and pepper. Mix well and cook for another 1-2 minutes to let the spices bloom.

            Combine Ingredients: Add the cooked quinoa, diced tomatoes, corn, and black beans to the turkey mixture. Stir gently until all ingredients are well combined.

              Stuff the Peppers: Using a spoon, carefully fill each pepper with the turkey and quinoa mixture, pressing gently to pack it in.

                Bake: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 25 minutes. After 25 minutes, remove the foil, sprinkle the shredded cheese on top of each stuffed pepper, and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.

                  Serve: Remove from the oven and let cool slightly. Garnish with fresh cilantro or parsley if desired before serving.

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