Name: Stuffed Bell Peppers with Quinoa and Turkey: A Healthy, Delicious Meal Recipe
Ingredients: 4 large bell peppers (any color), halved and seeds removed; 1 tbsp olive oil; 1 lb ground turkey; ½ cup onion, finely chopped; 2 cloves garlic, minced; 1 tsp salt; ½ tsp black pepper; ½ tsp smoked paprika; ½ tsp dried oregano; ½ tsp cumin (optional, for extra flavor); 1 cup cooked quinoa; 1 (14.5 oz) can diced tomatoes, drained; ½ cup black beans (optional); ½ cup corn kernels (optional); ½ cup shredded mozzarella or cheddar cheese; 2 tbsp fresh parsley or cilantro, chopped (for garnish)

Ingredients

Scale

4 large bell peppers (any color), halved and seeds removed
1 tbsp olive oil
1 lb ground turkey
½ cup onion, finely chopped
2 cloves garlic, minced
1 tsp salt
½ tsp black pepper
½ tsp smoked paprika
½ tsp dried oregano
½ tsp cumin (optional, for extra flavor)
1 cup cooked quinoa
1 (14.5 oz) can diced tomatoes, drained
½ cup black beans (optional)
½ cup corn kernels (optional)
½ cup shredded mozzarella or cheddar cheese

2 tbsp fresh parsley or cilantro, chopped (for garnish)

Instructions

Preheat the Oven:
- Preheat oven to 375°F (190°C).
- Lightly grease a baking dish and arrange the bell pepper halves inside.
Cook the Turkey Mixture:
- Heat 1 tbsp olive oil in a skillet over medium heat.
- Add chopped onion and cook for 2-3 minutes until softened.
- Add ground turkey, breaking it up as it cooks. Stir in salt, pepper, paprika, oregano, and cumin. Cook until browned, about 5-7 minutes.
- Stir in garlic, quinoa, diced tomatoes, black beans, and corn. Cook for another 2 minutes, then remove from heat.
Stuff the Peppers & Bake:
- Spoon the turkey-quinoa mixture evenly into each bell pepper half.
- Sprinkle shredded cheese on top.
- Cover with foil and bake for 25 minutes.
- Remove the foil and bake for another 10 minutes, until the cheese is melted and bubbly.

Serve:
- Garnish with fresh parsley or cilantro.
- Serve warm with a side salad or avocado slices.