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When preparing your Creamy Turkey Stuffed Peppers, the stuffing is crucial not only for flavor but also for ensuring an enjoyable eating experience. Start with your prepared filling, which should be creamy and well-seasoned. Use a spoon or a small scoop to fill each pepper half, ensuring you don’t overstuff, which can cause the filling to spill out during baking.

Creamy Turkey Stuffed Peppers

Discover the comforting goodness of Creamy Turkey Stuffed Peppers with this easy recipe! Perfect for family dinners or meal prep, these vibrant bell peppers are filled with a creamy mixture of lean ground turkey, cheese, and your choice of quinoa or rice. Not only are they delicious, but they also pack in nutrients, making them a healthy alternative to traditional comfort food. Follow the step-by-step instructions to create a dish that will impress everyone at the table!
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Ingredients
  

4 large bell peppers (red, yellow, or green)

1 lb ground turkey

1 cup cooked quinoa (or rice)

1 small onion, diced

2 cloves garlic, minced

1 cup cream cheese, softened

1 can (15 oz) diced tomatoes, drained

1 cup shredded cheese (cheddar or mozzarella)

1 tsp Italian seasoning

1 tsp paprika

Salt and pepper to taste

Fresh parsley or cilantro, for garnish

Instructions
 

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

    Prepare the Peppers: Halve the bell peppers lengthwise, removing seeds and stems. Lightly brush the outside with olive oil and place them in a baking dish, cut side up.

      Cook the Turkey: In a large skillet over medium heat, add a tablespoon of olive oil. Once heated, add the diced onion and cook until translucent, about 3 minutes. Add garlic and cook for an additional minute until fragrant.

        Add Turkey: Increase the heat to medium-high and add the ground turkey. Cook until browned and fully cooked, breaking it apart with a wooden spoon. Season with salt, pepper, Italian seasoning, and paprika.

          Mix the Filling: Reduce the heat to low; stir in the cooked quinoa (or rice), cream cheese, and half of the shredded cheese. Add the drained diced tomatoes and mix until well combined. Ensure the mixture is creamy and thick.

            Stuff the Peppers: Spoon the turkey mixture evenly into the bell pepper halves, mounding it slightly on top.

              Top with Cheese: Sprinkle the remaining shredded cheese over the stuffed peppers.

                Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes or until the peppers are tender and the cheese is bubbly and golden.

                  Garnish and Serve: Once done, remove from the oven, let cool slightly, and garnish with fresh parsley or cilantro. Serve warm.

                    Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 4 servings.