Turkey & Quinoa Stuffed Bell Peppers: A Nutritious and Flavorful Dinner Option

These Turkey & Quinoa Stuffed Bell Peppers are a delightful and healthy meal choice, perfect for a weeknight dinner or a meal prep option. The combination of lean ground turkey, protein-packed quinoa, and vibrant bell peppers makes this dish both tasty and nutritious. The stuffing is seasoned with a blend of savory spices and topped with melted cheese for an irresistible finish.

Ingredients ###

For the Stuffed Peppers:

– 1 cup quinoa, rinsed
– 2 cups water or low-sodium chicken broth
– 4 large bell peppers, any color
– 1 lb ground turkey
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes, drained
– 1 can (8 oz) tomato sauce
– 1 teaspoon dried oregano
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and black pepper, to taste
– 1 cup shredded cheddar or mozzarella cheese
– Fresh parsley or cilantro, for garnish (optional)

Instructions:

Prepare the Quinoa ###
1. In a medium saucepan, bring the quinoa and water or chicken broth to a boil.
2. Reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and the liquid is absorbed.
3. Fluff the quinoa with a fork and set aside.

Prepare the Bell Peppers ###
4. Preheat your oven to 375°F (190°C).
5. Cut the tops off the bell peppers and remove the seeds and membranes. If necessary, trim the bottoms slightly to help them stand upright.
6. Place the bell peppers in a baking dish and set aside.

Make the Filling ###
7. In a large skillet over medium heat, cook the ground turkey until browned, breaking it up as it cooks.
8. Add the chopped onion and minced garlic to the skillet and cook until the onion is soft and translucent, about 5 minutes.
9. Stir in the cooked quinoa, drained diced tomatoes, tomato sauce, oregano, cumin, smoked paprika, salt, and black pepper. Cook for an additional 5 minutes, stirring occasionally, to allow the flavors to meld together.

Stuff and Bake the Peppers ###
10. Spoon the turkey and quinoa mixture into each bell pepper, filling them generously.
11. Sprinkle the shredded cheese over the top of each stuffed pepper.
12. Add a small amount of water to the bottom of the baking dish (about 1/4 inch) to help steam the peppers and keep them moist.
13. Cover the dish with aluminum foil and bake for 30 minutes.
14. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.

Serve ###
15. Carefully remove the stuffed peppers from the oven and let them cool for a few minutes before serving.
16. Garnish with fresh parsley or cilantro, if desired.

Enjoy your hearty and healthy Turkey & Quinoa Stuffed Bell Peppers!