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Stuffed bell peppers are a culinary classic that has transcended generations, celebrated for their versatility and ability to be customized to fit a variety of dietary preferences. This dish marries vibrant colors with hearty textures, making it not only a feast for the palate but also a visual delight. Typically, bell peppers serve as edible vessels, filled with a savory mixture that can include a range of ingredients. In this recipe, we elevate the traditional stuffed bell pepper by incorporating ground turkey, a lean and healthy protein alternative that is perfect for those looking to enjoy a nutritious meal without compromising on flavor.

Stuffed Bell Peppers with Ground Turkey

Discover the deliciousness of Turkey-Infused Delight: Stuffed Bell Peppers! This dish combines colorful bell peppers with a savory filling of ground turkey, quinoa, and aromatic spices, creating a healthy and satisfying meal. Perfect for family dinners or meal prep, these customizable peppers offer a balance of flavors and textures. Explore this classic recipe to enjoy a nutritious dining experience that delights the senses while being easy to make.
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Ingredients
  

4 large bell peppers (choose any color you prefer)

1 lb ground turkey

1 cup cooked quinoa (or rice)

1 small onion, finely diced

2 cloves garlic, minced

1 cup canned diced tomatoes (with juices)

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon dried oregano

Salt and pepper, to taste

1 cup shredded mozzarella cheese (or your cheese of choice)

¼ cup fresh parsley, chopped (for garnish)

Olive oil, for sautéing

Instructions
 

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

    Prepare the Peppers:

      - Carefully slice the tops off each bell pepper and remove the seeds and membranes inside. Lightly drizzle the outsides with olive oil and arrange the peppers cut-side up in a baking dish.

        Cook the Filling:

          - In a large skillet over medium heat, add a splash of olive oil. Once hot, sauté the diced onion for 3-4 minutes until it turns translucent.

            - Add the minced garlic and continue to cook for an additional minute, allowing the garlic to become fragrant.

              - Incorporate the ground turkey into the skillet, cooking it until it's completely browned and crumbled, which should take around 5-7 minutes.

                Combine the Ingredients:

                  - Once the turkey is thoroughly cooked, stir in the cooked quinoa (or rice), diced tomatoes with their juices, ground cumin, smoked paprika, oregano, and season with salt and pepper. Let the mixture simmer for about 5 minutes, allowing the flavors to meld together.

                    Stuff the Peppers:

                      - Use a spoon to carefully fill each bell pepper with the turkey mixture, ensuring each one is generously packed. Top every filled pepper with a layer of shredded mozzarella cheese.

                        Bake the Peppers:

                          - Cover the baking dish with aluminum foil and place it in the oven to bake for 25 minutes. After this time, remove the foil and continue baking for another 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.

                            Garnish and Serve:

                              - Once out of the oven, let the peppers cool for a few minutes. Before serving, sprinkle the tops with fresh parsley for a burst of color and flavor.

                                Prep Time, Total Time, Servings: 15 mins | 55 mins | 4 servings

                                  - Presentation Tips: Serve the stuffed peppers on a colorful platter, and consider drizzling a bit of balsamic glaze over the top for a touch of elegance and extra flavor. Add a side salad for a complete meal!