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If you're on the hunt for a meal that is as nutritious as it is visually appealing, look no further than Colorful Turkey & Veggie Stuffed Peppers. This dish combines the vibrant hues of fresh bell peppers with a hearty filling made from lean ground turkey, an array of colorful vegetables, and wholesome quinoa. Not only does it serve as a feast for the eyes, but it's also a wholesome option that can easily fit into various dietary preferences.

Tasty Turkey and Vegetable Stuffed Peppers

Looking for a nutritious yet visually stunning meal? Try these Colorful Turkey & Veggie Stuffed Peppers! Combining lean ground turkey with vibrant vegetables and quinoa, this dish is packed with essential nutrients and protein. Perfect for any dietary preference, you can easily customize the filling by substituting proteins and adjusting veggies. From preparation to baking, each step ensures a delicious and satisfying meal. Elevate your dining with this healthy recipe that’s as delightful to make as it is to eat!
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Ingredients
  

4 large bell peppers (any color)

1 pound lean ground turkey

1 cup cooked quinoa (or rice, if preferred)

1 medium zucchini, diced

1 cup cherry tomatoes, halved

1 cup corn (frozen or fresh)

1 small onion, diced

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon dried oregano

1 teaspoon paprika

Salt and pepper to taste

1 cup shredded cheese (cheddar, mozzarella, or a mix)

2 tablespoons olive oil

Fresh cilantro or parsley for garnish (optional)

Instructions
 

Prep the Peppers: Preheat your oven to 375°F (190°C). Slice 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 in a baking dish.

    Cook the Turkey: In a large skillet over medium heat, add the remaining olive oil. Sauté the diced onion and minced garlic until softened, approximately 3-4 minutes.

      Add Turkey and Veggies: Add the ground turkey to the skillet, breaking it apart with a spatula. Cook until browned, about 5-7 minutes. Stir in the diced zucchini, corn, and cherry tomatoes. Cook for another 3-4 minutes until the veggies are slightly tender.

        Season the Mixture: Sprinkle in the ground cumin, oregano, paprika, salt, and pepper. Stir to combine, then mix in the cooked quinoa (or rice). Cook for an additional 2-3 minutes to allow the flavors to meld together.

          Stuff the Peppers: Carefully spoon the turkey and veggie mixture into the hollowed-out bell peppers, pressing down gently to pack them in.

            Top with Cheese: Once all the peppers are filled, sprinkle the shredded cheese generously on top of each stuffed pepper.

              Bake in the Oven: Cover the baking dish loosely with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and continue to bake for an additional 10-15 minutes, or until the cheese is melted and golden.

                Serve: Once out of the oven, allow the stuffed peppers to cool for a few minutes. Garnish with fresh cilantro or parsley if desired. Serve warm and enjoy!

                  Prep Time, Total Time, Servings: 20 minutes | 50 minutes | 4 servings