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Stuffed peppers have long been a beloved dish in many kitchens, celebrated for their versatility and the vibrant colors they bring to the table. This classic comfort food allows for endless variations, making it a favorite among families, meal preppers, and health-conscious eaters alike. One such delightful variation is the Colorful Turkey Stuffed Bell Peppers, a recipe that not only satisfies the taste buds but also packs a nutritional punch.

Stuffed Bell Peppers with Lean Ground Turkey

Brighten up your meal with these Colorful Turkey Stuffed Bell Peppers! Packed with lean ground turkey, quinoa, and fresh veggies, this dish is a delicious way to boost your nutrient intake. Perfect for families and meal prepping, these stuffed peppers bring a rainbow of flavors to your table. Discover the health benefits of each ingredient and enjoy a wholesome meal that's as satisfying as it is colorful. Try this easy recipe today! #StuffedPeppers #HealthyRecipes #MealPrep #CookingFun #ColorfulFood #NutrientDense
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Ingredients
  

4 large bell peppers (any color)

1 lb lean ground turkey

1 cup cooked quinoa (or rice)

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

1 cup corn (frozen or canned)

1 medium onion, finely chopped

2 cloves garlic, minced

1 tsp cumin

1 tsp smoked paprika

1 cup diced tomatoes (canned or fresh)

1 cup shredded cheese (cheddar or Monterey Jack)

Salt and pepper to taste

Fresh cilantro or parsley for garnish

1 tablespoon olive oil

Instructions
 

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

    Prepare the Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Lightly coat the outside of the peppers with olive oil. Place them upright in a baking dish.

      Cook the Turkey: In a large skillet over medium heat, drizzle olive oil and add the chopped onion. Sauté until translucent, about 3–4 minutes. Add minced garlic and cook for an additional minute.

        Brown the Meat: Add the lean ground turkey to the skillet. Cook until browned, breaking it apart with a spoon, about 5–7 minutes. Season with salt, pepper, cumin, and smoked paprika.

          Combine Filling: Stir in the cooked quinoa, black beans, corn, and diced tomatoes. Mix until everything is well combined and heated through. Taste and adjust seasoning as needed.

            Stuff the Peppers: Gently spoon the turkey mixture into each bell pepper, packing it tightly. Top each stuffed pepper with shredded cheese.

              Bake: Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10–15 minutes, until the cheese is melted and bubbly.

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

                  Prep Time: 20 minutes | Total Time: 55 minutes | Servings: 4