Ingredients:
4 large bell peppers (any color), tops removed and seeds scooped out
1 lb ground turkey
1 cup cooked quinoa
1 small onion, chopped
2 garlic cloves, minced
1 can (14.5 oz) diced tomatoes
1 tsp cumin
1 tsp smoked paprika
Salt and pepper to taste
Fresh parsley for garnish
Olive oil for sautéing
Directions:
Preheat oven: Preheat your oven to 375°F (190°C).
Cook the turkey: In a skillet, heat olive oil over medium heat. Add chopped onion and garlic, sauté for 2-3 minutes until softened. Add ground turkey and cook until browned, breaking it up with a spoon (about 5-7 minutes).
Add seasonings: Stir in diced tomatoes, cumin, smoked paprika, salt, and pepper. Cook for an additional 2-3 minutes, then stir in the cooked quinoa.
Stuff the peppers: Fill each bell pepper with the turkey and quinoa mixture, packing it in tightly. Place the stuffed peppers in a baking dish.
Bake: Cover the baking dish with foil and bake for 25-30 minutes, until the peppers are tender.
Garnish and serve: Remove the foil and bake for an additional 5 minutes to brown the tops slightly. Garnish with fresh parsley and serve.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Calories: 300 kcal per serving
