Unstuffed Peppers Recipe

To make unstuffed peppers, you need fresh and tasty ingredients. Here’s what you will need: - 4 large bell peppers (varied colors for aesthetics) - 1 lb ground turkey (or substitute with plant-based meat) - 1 cup quinoa, rinsed - 2 cups vegetable broth - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) diced tomatoes, undrained - 1 teaspoon cumin - 1 teaspoon paprika - 1 teaspoon onion powder - 1 teaspoon garlic powder - Salt and pepper to taste - 1 cup shredded cheese (optional) - Fresh cilantro for garnish These ingredients come together to create a dish that is easy and full of flavor. You will love the mix of spices and textures. Each bite brings a new taste to your meal. The colorful bell peppers not only look great but also add sweetness. Using ground turkey makes it leaner, while beans add fiber. If you want, you can use plant-based meat for a healthier option. For the full recipe, check out the detailed instructions on how to prepare this delicious dish. Enjoy cooking! Unstuffed peppers are an easy and tasty meal. We covered the key ingredients, cooking steps, and variations to fit your tastes. Remember to pick fresh peppers and add your favorite spices. You can even choose healthier options like plant-based meat. Storing leftovers is simple and makes future meals a breeze. With this guide, you can create delicious unstuffed peppers that suit any diet. Enjoy making this dish that is both fun and flavorful!

Discover the deliciousness of Unstuffed Bell Peppers Delight! This easy and healthy recipe brings together colorful bell peppers, ground turkey or plant-based meat, quinoa, black beans, and spices for a flavorful meal that's perfect for any occasion. Follow our simple steps for a nutritious dish your whole family will love. Click to explore the full recipe and get ready to impress at the dinner table!

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Ingredients

4 large bell peppers (varied colors for aesthetics)

1 lb ground turkey (or substitute with plant-based meat)

1 cup quinoa, rinsed

2 cups vegetable broth

1 can (15 oz) black beans, rinsed and drained

1 can (15 oz) diced tomatoes, undrained

1 teaspoon cumin

1 teaspoon paprika

1 teaspoon onion powder

1 teaspoon garlic powder

Salt and pepper to taste

1 cup shredded cheese (optional)

Fresh cilantro for garnish

Instructions

Start by preheating your oven to 375°F (190°C).

Cut the tops off the bell peppers and remove the seeds. Chop the tops finely and set aside.

In a large pot, bring vegetable broth to a boil and add the quinoa. Reduce heat, cover, and let simmer for about 15 minutes until liquid is absorbed. Fluff with a fork and set aside.

In a large skillet over medium heat, cook the ground turkey, breaking it apart as it cooks. Once browned, add the chopped bell pepper tops.

Stir in the cumin, paprika, onion powder, garlic powder, salt, and pepper. Cook for another 3-4 minutes until the peppers soften.

Add the black beans, diced tomatoes, and cooked quinoa to the skillet. Stir well to combine all the ingredients and cook for an additional 5 minutes.

Spoon the mixture generously into the hollowed-out bell peppers and place them in a baking dish upright.

If desired, sprinkle cheese on top of the filled peppers. Cover the dish with foil and bake for 25 minutes.

Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is melted.

Let cool for a few minutes before garnishing with fresh cilantro.

Prep Time: 20 minutes | Total Time: 1 hour | Servings: 4