Stuffed Mini Bell Peppers with Turkey

Delightful, nutritious, and bursting with flavor, Colorful Turkey-Stuffed Mini Bell Peppers are the perfect dish for any occasion. These vibrant, bite-sized peppers not only serve as an eye-catching appetizer but also provide a wholesome meal packed with lean protein, whole grains, and a rainbow of vegetables. Whether you're hosting a gathering or seeking a nutritious weeknight dinner, this recipe is sure to impress both your guests and your family.

Discover the vibrant and nutritious Colorful Turkey-Stuffed Mini Bell Peppers, a delightful dish perfect for any occasion. Bursting with flavor and packed with lean protein, whole grains, and a medley of veggies, this recipe makes a stunning appetizer or a wholesome weeknight dinner. With a rich history and endless versatility, stuffed peppers can cater to all dietary preferences, making them a favorite for many. Elevate your meals with this healthy and delicious option that’s sure to impress your guests and family alike!

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Ingredients

12 mini bell peppers (mixed colors)

1 lb ground turkey

1 cup cooked quinoa

1 small onion, finely chopped

2 cloves garlic, minced

1 cup corn (frozen or fresh)

1 teaspoon chili powder

1 teaspoon cumin

½ teaspoon smoked paprika

1 cup shredded cheese (cheddar or Monterey Jack)

¼ cup fresh cilantro, chopped

Salt and pepper to taste

Olive oil for sautéing

1 lime, juiced (for serving)

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C) and line a baking dish with parchment paper.

Prepare the Peppers: Cut the mini bell peppers in half lengthwise and remove the seeds. Arrange them cut-side up in the prepared baking dish.

Cook the Turkey Filling: In a large skillet, heat a drizzle of olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until soft. Then, add the minced garlic and cook for another minute until fragrant.

Add Turkey and Spices: Increase the heat to medium-high and add the ground turkey. Use a wooden spoon to break it up as it cooks. Add chili powder, cumin, smoked paprika, salt, and pepper. Cook until the turkey is browned and fully cooked, about 5-7 minutes.

Combine Ingredients: Once the turkey is cooked, mix in the cooked quinoa, corn, and half of the shredded cheese. Stir to combine everything evenly, then remove from heat. Taste and adjust seasoning if necessary.

Stuff the Peppers: Use a spoon to fill each mini bell pepper half with the turkey mixture, packing it in gently. Place any remaining filling in the spaces between the peppers in the baking dish.

Bake the Peppers: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil, sprinkle the remaining cheese over the peppers, and bake for an additional 10 minutes or until the cheese is bubbly and golden.

Garnish and Serve: Once baked, remove from the oven, and let cool for a few minutes. Drizzle with fresh lime juice and sprinkle with chopped cilantro before serving.

Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4-6