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To create your flavor-packed stuffed bell peppers, let’s take a closer look at the core ingredients that contribute to this delightful dish. Each component plays a crucial role in enhancing both the flavor and nutrition of the meal.

EASY STUFFED BELL PEPPERS

Delight in these flavor-packed stuffed bell peppers that are a feast for the eyes and the taste buds! Made with vibrant bell peppers, quinoa, ground turkey (or your choice of protein), black beans, corn, and topped with melted cheese, this recipe is a wholesome meal ready in just 55 minutes. Perfect for a weeknight dinner, these peppers are customizable and bursting with flavor. Don't forget to garnish with fresh cilantro for that extra touch! Dive into this colorful dish today!
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Ingredients
  

4 medium bell peppers (any color)

1 cup quinoa (or rice)

1 lb ground turkey (or beef, or a plant-based alternative)

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

1 cup corn (frozen or canned)

1 cup diced tomatoes with juice (canned)

1 teaspoon cumin

1 teaspoon smoked paprika

1 teaspoon chili powder

Salt and pepper to taste

1 cup shredded cheese (cheddar or a blend)

Fresh cilantro or parsley for garnish

Instructions
 

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

    Cook the Quinoa: In a medium pot, bring 2 cups of water to a boil. Add the quinoa, reduce to a simmer, cover, and cook for about 15 minutes or until all water is absorbed. Fluff with a fork and set aside.

      Prepare the Peppers: While the quinoa cooks, slice the tops off the bell peppers and remove the seeds. You can keep the tops for decoration if you like.

        Cook the Filling: In a large skillet over medium heat, brown the ground turkey until fully cooked, breaking it apart with a spatula. Add the cumin, smoked paprika, chili powder, salt, and pepper. Stir to combine.

          Combine Ingredients: In the skillet with the cooked meat, add cooked quinoa, black beans, corn, and diced tomatoes. Mix everything together thoroughly and let it heat through for about 5 minutes.

            Stuff the Peppers: Spoon the filling mixture into each bell pepper until fully packed. Top each pepper with shredded cheese.

              Bake: Place the stuffed peppers upright in a baking dish. Add a little water to the bottom of the dish to create steam, cover with aluminum foil, and bake in the preheated oven for 30 minutes. Then, remove the foil and bake for an additional 10-15 minutes until the peppers are tender and the cheese is bubbly and golden.

                Serve: Remove from the oven and let cool slightly. Garnish with fresh cilantro or parsley before serving.

                  Prep Time: 15 min | Total Time: 55 min | Servings: 4