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Welcome to the delightful world of healthy and satisfying meals with our Savory Turkey and Veggie Stuffed Bell Peppers. This recipe is a vibrant celebration of colors and flavors, showcasing the freshness of vegetables while providing a nutritious twist with lean ground turkey and wholesome quinoa. Stuffed bell peppers are not only visually appealing but also incredibly versatile, making them a perfect choice for a quick weeknight dinner or an impressive dish for gatherings. In this article, we will guide you through the essential ingredients, preparation steps, and nutritional benefits, ensuring you're fully equipped to create this delicious dish in your own kitchen.

Savory Turkey and Veggie Stuffed Bell Peppers

Discover the vibrant flavors of our Savory Turkey and Veggie Stuffed Bell Peppers! This nutritious dish combines lean ground turkey, wholesome quinoa, and fresh vegetables, all tucked inside colorful bell peppers. Perfect for a quick weeknight meal or an impressive gathering dish, these stuffed peppers are not just visually stunning but also packed with protein, fiber, and essential vitamins. Follow our easy step-by-step guide to create a delicious and healthy meal that everyone will love.
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Ingredients
  

4 large bell peppers (any color)

1 pound ground turkey

1 cup cooked quinoa (or rice)

1 medium onion, finely chopped

2 cloves garlic, minced

1 cup zucchini, diced

1 cup cherry tomatoes, halved

1 cup corn (fresh or frozen)

1 teaspoon cumin

1 teaspoon smoked paprika

1 teaspoon dried oregano

Salt and pepper, to taste

1 cup shredded mozzarella cheese (or your favorite cheese)

2 tablespoons olive oil

Fresh parsley or cilantro, for garnish (optional)

Instructions
 

Prepare the Peppers: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. 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, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent (about 5 minutes).

      Add Vegetables: Stir in the diced zucchini, cherry tomatoes, and corn. Cook for an additional 3-4 minutes until the vegetables soften slightly.

        Cook the Turkey: Add the ground turkey to the skillet. Break it apart with a spoon and cook until browned and cooked through, about 5-7 minutes. Drain any excess fat if needed.

          Season the Filling: Season the turkey mixture with cumin, smoked paprika, oregano, salt, and pepper. Stir in the cooked quinoa until well combined and remove from heat.

            Stuff the Peppers: Carefully spoon the turkey and veggie mixture into each bell pepper, pressing down gently to pack the filling in.

              Add Cheese: Top each stuffed pepper with shredded mozzarella cheese.

                Bake the Peppers: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 25 minutes, then remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.

                  Garnish and Serve: Remove the stuffed peppers from the oven and let them cool for a few minutes. Garnish with chopped parsley or cilantro, if desired, before serving.

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