Stuffed Mini Bell Peppers with Turkey

Once your turkey filling is prepared, it’s time to stuff the mini bell peppers. To effectively pack the filling for a satisfying bite, follow these steps:

Discover the colorful and nutritious Turkey-Stuffed Mini Bell Peppers Delight, a dish that's perfect for any occasion, from family dinners to parties. Filled with a savory blend of ground turkey, quinoa, and spices, these mini peppers not only look great but also offer a healthy meal option. Easy to customize for various tastes and dietary needs, this recipe ensures each bite is delicious and satisfying. Delight your guests and elevate your cooking with this crowd-pleaser!

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Ingredients

12 mini bell peppers (assorted colors)

1 lb ground turkey

1 cup cooked quinoa

1 cup shredded cheese (cheddar or mozzarella)

1 small onion, finely chopped

2 cloves garlic, minced

1 tsp smoked paprika

1 tsp ground cumin

1/2 tsp chili powder

Salt and pepper to taste

1/4 cup fresh cilantro, chopped (for garnish)

2 tbsp olive oil

1/2 cup salsa or diced tomatoes (optional for topping)

Instructions

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

Prepare the Peppers: Cut the tops off the mini bell peppers and remove the seeds and membranes. Set aside.

Cook the Turkey: In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until they are translucent, about 3-5 minutes.

Add Ground Turkey: Increase the heat to medium-high and add the ground turkey to the pan. Season with smoked paprika, cumin, chili powder, salt, and pepper. Cook until the turkey is browned and fully cooked, around 7-10 minutes.

Combine Ingredients: In a large mixing bowl, combine the cooked quinoa, browned turkey mixture, and half of the shredded cheese. Stir until well mixed.

Stuff the Peppers: Carefully spoon the turkey-quinoa mixture into each mini bell pepper, packing them tightly.

Top with Cheese and Salsa: Arrange the stuffed peppers on a baking dish. If desired, top each pepper with your favorite salsa or diced tomatoes and sprinkle the remaining cheese on top.

Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 15 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and the peppers are tender.

Garnish and Serve: Remove from the oven, let cool slightly, then garnish with chopped cilantro before serving. Enjoy your delicious and colorful mini stuffed peppers!

Prep Time, Total Time, Servings: 20 mins | 45 mins | Serves 4-6