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The heart of the hearty turkey-packed bell peppers lies in the flavorful filling. Begin by incorporating fresh, diced zucchini, canned black beans, and sweet corn into your turkey mixture. Start by heating a tablespoon of olive oil in a large skillet over medium heat. Add the finely chopped onion and minced garlic, sautéing until they become fragrant and translucent.

Savory Stuffed Bell Peppers with Ground Turkey

Discover the vibrant and nutritious world of hearty turkey-packed bell peppers! This delicious meal combines ground turkey, fresh vegetables, and whole grains into a colorful dish that appeals to the whole family. Packed with protein, fiber, and essential vitamins, this recipe is perfect for busy weeknights or as a meal prep delight. Learn step-by-step how to create this flavorful meal that's as satisfying as it is wholesome, making healthy eating a pleasure for everyone at the table.
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Ingredients
  

4 large bell peppers (any color)

1 lb (450g) ground turkey

1 cup cooked quinoa or rice (white or brown)

1 small onion, finely chopped

2 cloves garlic, minced

1 medium zucchini, diced

1 can (15 oz) black beans, rinsed and drained

1 cup corn (fresh, frozen, or canned)

1 tsp chili powder

1 tsp cumin

½ tsp smoked paprika

½ tsp salt

¼ tsp black pepper

1 cup shredded cheese (cheddar or Monterey Jack)

2 tbsp olive oil

Fresh cilantro or parsley for garnish (optional)

Instructions
 

Preheat Oven: Preheat your oven to 375°F (190°C).

    Prepare Bell Peppers: Cut the tops off the bell peppers and remove the seeds. Lightly brush the outside with olive oil and place them upright in a baking dish.

      Cook Turkey and Vegetables: In a large skillet, heat 2 tbsp of olive oil over medium heat. Add the chopped onion and garlic, sauté for about 2-3 minutes until fragrant and translucent.

        Add Ground Turkey: Increase the heat to medium-high and add the ground turkey to the skillet. Cook, stirring frequently, until it is browned and well-cooked, about 5-7 minutes.

          Mix in Remaining Ingredients: Stir in the diced zucchini, black beans, corn, cooked quinoa (or rice), chili powder, cumin, smoked paprika, salt, and black pepper. Cook for another 5 minutes, allowing the flavors to meld together.

            Stuff the Peppers: Remove the skillet from heat and mix in ¾ cup of the shredded cheese. Using a spoon, fill each prepared bell pepper generously with the turkey mixture, pressing down slightly to pack it in.

              Bake: Sprinkle the remaining cheese on top of each stuffed pepper. Cover the baking dish with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and the cheese is bubbly and golden.

                Garnish and Serve: Remove the stuffed peppers from the oven and let them cool for a few minutes. Garnish with fresh cilantro or parsley if desired. Serve warm, and enjoy your delicious Hearty Turkey-Packed Bell Peppers!

                  Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4