Preheat and Prepare:
Preheat the oven to 375°F (190°C). Grease a baking dish large enough to accommodate the stuffed peppers.
Prepare Bell Peppers:
Cut the tops off the bell peppers and remove seeds and membranes. If needed, trim the bottoms slightly to help them stand upright in the baking dish.
Prepare Filling:
In a skillet over medium heat, cook ground turkey or chicken until browned. Add diced red onion, minced garlic, ground cumin, smoked paprika, salt, and pepper. Cook until onions are translucent. Stir in cooked quinoa, black beans, corn, and diced tomatoes.
Stuff the Peppers:
Fill each bell pepper with the prepared mixture, pressing down gently to ensure they are tightly packed. Place the stuffed peppers in the greased baking dish.
Prepare Tomato Sauce:
In a bowl, mix crushed tomatoes with dried oregano, dried basil, salt, and pepper. Pour the tomato sauce over the stuffed peppers.
Bake to Perfection:
Cover the baking dish with foil and bake in the preheated oven for 30-35 minutes or until the peppers are tender. If using cheese, remove the foil, sprinkle shredded cheese on top of each pepper, and bake for an additional 5-7 minutes until the cheese is melted and bubbly.
Serve and Enjoy:
Garnish the stuffed peppers with fresh herbs (parsley or cilantro) and serve hot. Each bite is a symphony of flavors, textures, and the satisfaction of savoring a meticulously crafted dish.
Nutritional Content (Per Serving, assuming 4 servings):
Calories: 400-450 kcal
Protein: 30-35g
Fat: 10-12g
Saturated Fat: 4-5g
Carbohydrates: 45-50g
Dietary Fiber: 8-10g
Sugars: 5-7g
Description:
