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- 4 large bell peppers (any color) - 1 lb ground turkey - 1 cup cooked quinoa (or rice) - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 cup diced tomatoes (canned or fresh) - 1 teaspoon Italian seasoning - 1 teaspoon smoked paprika - 1 cup corn kernels (fresh or frozen) - 1 cup shredded cheese (mozzarella or cheddar) - 2 tablespoons olive oil - Salt and pepper to taste - Fresh parsley, chopped (for garnish) Gathering the right ingredients makes all the difference. Start with fresh, colorful bell peppers. These add flavor and a nice crunch. Ground turkey is lean and helps keep this dish healthy. Quinoa or rice gives a nice base, so choose what you like. Onions and garlic give the dish depth. Use freshly chopped ingredients for the best taste. Diced tomatoes provide moisture and sweetness. Italian seasoning and smoked paprika add warmth and flavor. Corn can be fresh or frozen, adding a burst of sweetness. Don't forget the cheese! It makes the top golden and melty. Olive oil brings everything together and adds richness. Use salt and pepper to enhance the flavors. Finally, fresh parsley gives a nice touch when serving. For the complete recipe, check out the Full Recipe section. 1. Preheat your oven to 375°F (190°C). This sets the stage for baking. 2. Grab the bell peppers and cut off their tops. Remove the seeds and membranes. This helps the peppers cook evenly. 3. Lightly brush the outside of the peppers with olive oil. This adds flavor and helps them brown nicely. Place them upside down on a baking sheet. 1. In a large skillet, heat 2 tablespoons of olive oil over medium heat. This is where the magic starts. 2. Add the chopped onion and garlic. Sauté until they turn translucent, about 3-4 minutes. This will create a nice aroma in your kitchen. 3. Now, add the ground turkey to the skillet. Cook until it browns, breaking it apart as it cooks. This should take about 5-7 minutes. 4. Stir in the diced tomatoes, cooked quinoa, corn, Italian seasoning, smoked paprika, salt, and pepper. Cook for another 5 minutes. Everything should be well combined and heated through. 5. Remove from heat and stir in half of the shredded cheese. This makes the filling creamy and cheesy. 1. Carefully turn the prepared bell peppers upright. Fill each one with the turkey mixture, pressing down gently to pack them in. 2. Top each filled pepper with the remaining shredded cheese. This will give a nice cheesy crust. 3. Cover the baking sheet with aluminum foil. Bake for 25 minutes. 4. After 25 minutes, remove the foil. Bake for an additional 10-15 minutes, until the cheese is bubbly and golden. 5. Once done, take them out and let cool slightly before serving. Garnish with freshly chopped parsley for a pop of color. Enjoy preparing these stuffed bell peppers with ground turkey delight! For the full recipe, check the details above. Selecting the right bell peppers is key. Choose peppers that are firm, shiny, and heavy for their size. Look for vibrant colors, which usually mean better flavor. Avoid any with soft spots or blemishes. To prevent soggy peppers, a few simple steps help. Brush the outside with olive oil before cooking. Bake them upside down for the first part of cooking. This allows moisture to escape. Filling them with the turkey mixture while they’re upright also helps keep them firm. For side dishes, think fresh and light. A simple green salad or roasted vegetables works well. You could also serve them with a side of crusty bread. This adds a nice crunch to your meal. Garnishing can elevate your dish. Sprinkle fresh parsley on top for color and freshness. You can also use a drizzle of balsamic glaze for a touch of sweetness. This makes the peppers look more appealing and adds an extra layer of flavor. For the full recipe, check out the recipe section. {{image_2}} You can easily switch up the protein in these stuffed peppers. Ground beef is a classic choice. It offers a richer flavor and works well in this recipe. Ground chicken is another great option. It is lean and light, making it a nice substitute. For a vegetarian twist, you can use black beans or lentils. These options add protein and fiber, making the dish hearty. It’s fun to play with flavors in stuffed peppers. Different seasonings can change the taste a lot. Try taco seasoning for a spicy kick. You can also use curry powder for a unique twist. Adding extras like beans or chopped veggies gives more texture. Chopped mushrooms or spinach blend well with the turkey. You can even add olives or jalapeños for extra zing. Get creative and find your favorite mix! For the full recipe, check out the Colorful Turkey Delight Stuffed Peppers ! To keep your stuffed peppers fresh, store them in the fridge. Place them in an airtight container. They can stay good for about 3 to 4 days. If you want to keep them longer, freezing is a great option. Wrap each stuffed pepper tightly in plastic wrap. Then, place them in a freezer-safe bag or container. They can last up to 3 months in the freezer. Just label the bag with the date. This way, you will know when to use them. When it's time to enjoy your leftovers, you can reheat them easily. The best way is to use the oven. Preheat it to 350°F (175°C). Place the stuffed peppers in an oven-safe dish. Cover them with foil to keep them moist. Bake for about 20 minutes or until heated through. If you want to keep the cheese melty, remove the foil for the last 5 minutes. You can also use the microwave, but this may change the texture. Place your pepper on a microwave-safe plate. Cover it with a damp paper towel to keep it from drying out. Heat for about 2 to 3 minutes, checking frequently. Enjoy the great flavors and textures just like they were fresh out of the oven! Can I make stuffed peppers ahead of time? Yes, you can make stuffed peppers ahead. Prepare them up to a day before. Keep them in the fridge. When ready, just bake them. This saves time and makes dinner easy. How do I know when the stuffed peppers are done? Stuffed peppers are done when the cheese is bubbly and golden. The peppers should be tender but still hold their shape. You can check the filling with a fork. It should be hot all the way through. Are stuffed peppers healthy? Stuffed peppers are quite healthy. They are low in carbs and high in protein. Ground turkey adds lean protein, while peppers have vitamins. The dish is colorful and packed with nutrients. How many calories are in stuffed bell peppers with ground turkey? Each stuffed pepper has about 300-400 calories. This can change based on ingredients. Using less cheese or more veggies can lower the calories. Check the Full Recipe for specific details. Can I use different grains instead of quinoa/rice? Absolutely! You can use barley, couscous, or farro. Each grain brings a unique flavor. Choose one that you like best or have on hand. What cheese options work best for stuffed peppers? Mozzarella and cheddar are popular choices. You can also try feta or pepper jack for extra flavor. Experiment with different cheeses to find your favorite. Stuffed bell peppers are a fun and healthy meal. We covered ingredients needed, from bell peppers to cheese. I shared step-by-step instructions, including prep, cooking, and baking tips. We also looked at storage methods and tasty variations. Try new flavors and proteins to find your favorite mix. Enjoy these peppers as a tasty meal or snack! They are easy to make and tasty to eat.

24. Stuffed Bell Peppers with Ground Turkey

Bring vibrant flavors to your dinner table with these Colorful Turkey Delight Stuffed Peppers! Filled with ground turkey, quinoa, fresh veggies, and topped with gooey cheese, this recipe is not only easy to make but also packed with nutrition. Perfect for family meals or meal prep, these stuffed peppers are sure to impress. Click through to discover how to make this delicious dish step by step!
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Ingredients
  

4 large bell peppers (any color)

1 lb ground turkey

1 cup cooked quinoa (or rice)

1 small onion, finely chopped

2 cloves garlic, minced

1 cup diced tomatoes (canned or fresh)

1 teaspoon Italian seasoning

1 teaspoon smoked paprika

1 cup corn kernels (fresh or frozen)

1 cup shredded cheese (mozzarella or cheddar)

2 tablespoons olive oil

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the oven to 375°F (190°C).

    Cut the tops off each bell pepper and remove the seeds and membranes. Lightly brush the outside with olive oil and place them upside down on a baking sheet.

      In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add chopped onion and garlic, sautéing until translucent (about 3-4 minutes).

        Add the ground turkey to the skillet and cook until browned, breaking it apart as it cooks (about 5-7 minutes).

          Stir in the diced tomatoes, cooked quinoa, corn kernels, Italian seasoning, smoked paprika, salt, and pepper. Cook for another 5 minutes until everything is well combined and heated through.

            Remove from heat and stir in half of the shredded cheese.

              Carefully turn the bell peppers upright and fill them with the turkey mixture, pressing down gently to pack them in.

                Once all the peppers are filled, top each with the remaining shredded cheese.

                  Cover the baking sheet with aluminum foil and bake for 25 minutes.

                    Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.

                      Remove from the oven and let cool slightly before serving. Garnish with freshly chopped parsley.

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