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Browning the turkey is a crucial step in creating a flavorful base for your Speedy Turkey and Spinach Stuffed Peppers. When you cook ground turkey, the Maillard reaction occurs—this is when proteins and sugars in the meat react to heat, resulting in a rich, brown color and complex flavors. To achieve this, heat a skillet over medium-high heat, adding a drizzle of olive oil. Once the oil is shimmering, add your ground turkey. Use a wooden spoon to break it apart, ensuring even cooking.

Speedy Turkey and Spinach Stuffed Peppers

Discover the ultimate solution for busy weeknights with Speedy Turkey and Spinach Stuffed Peppers. This quick recipe combines lean ground turkey, fresh spinach, and nutrient-rich quinoa, all packed into colorful bell peppers and topped with melty mozzarella cheese. Not only is it a treat for the taste buds, but it also offers a balanced meal bursting with essential vitamins and minerals. Learn how to prepare this delicious dish in under an hour and embrace the joy of nutritious cooking!
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Ingredients
  

4 large bell peppers (any color)

1 lb ground turkey

2 cups fresh spinach, chopped

1 cup cooked quinoa (or rice)

1 small onion, finely chopped

2 cloves garlic, minced

1 teaspoon Italian seasoning

1 teaspoon smoked paprika

1 cup marinara sauce (plus extra for topping)

1/2 cup shredded mozzarella cheese

Salt and pepper to taste

Olive oil for sautéing

Fresh basil or parsley for garnish (optional)

Instructions
 

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

    Prepare the Bell Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Lightly coat them with a bit of olive oil and place them upright in a baking dish. Set aside.

      Cook the Turkey Mixture: In a large skillet, heat a drizzle of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent (about 3-4 minutes).

        Add Turkey and Seasoning: Add the ground turkey to the skillet, breaking it up with a spatula. Cook until browned and no longer pink, about 5-7 minutes. Season with Italian seasoning, smoked paprika, salt, and pepper.

          Incorporate Spinach and Quinoa: Stir in the chopped spinach and cook for an additional 2-3 minutes until wilted. Mix in the cooked quinoa (or rice) and half of the marinara sauce. Stir everything well to combine.

            Stuff the Peppers: Spoon the turkey and spinach mixture into each prepared bell pepper, packing it in tightly. Leave some space at the top for the cheese and extra sauce.

              Top with Sauce and Cheese: Pour a little marinara sauce over the top of each stuffed pepper. Sprinkle the shredded mozzarella cheese on top.

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

                  Garnish and Serve: Remove from the oven and let cool slightly. Garnish with fresh basil or parsley if desired before serving.

                    Prep Time, Total Time, Servings: 15 mins | 45 mins | 4 servings