Recipe: Sizzling Southern-Style Turkey and Quinoa Stuffed Peppers

Ingredients:

• 4 large bell peppers, tops cut off and deseeded
• 1 tbsp olive oil
• 400g ground turkey
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• ½ cup uncooked quinoa
• 1 cup vegetable broth
• 1 can (14 oz) diced tomatoes, drained
• 1 tbsp chili powder
• ½ tbsp smoked paprika
• Salt and black pepper to taste
• ½ cup shredded cheddar cheese (optional)

Instructions:

1. Preheat the oven to 375 °F (190 °C).
2. Heat the olive oil in a large skillet over medium-high heat. Add the turkey, onion, and garlic. Cook and stir until the turkey is no longer pink, about 6-8 minutes.
3. Stir in the quinoa, broth, diced tomatoes, chili powder, smoked paprika, salt, and pepper. Bring everything to a boil. Reduce the heat, cover, and simmer until the quinoa is cooked, around 15-20 minutes.
4. Spoon the turkey-quinoa mixture into the hollowed peppers. Place the peppers upright in an oven-safe dish.
5. Cover and bake for 30 minutes. Uncover and sprinkle the peppers with cheese if using, then bake for an additional 5 minutes, or until the peppers are tender and the cheese is melted.

Nutrition (per serving):

Calories: 395; Protein: 40g; Fat: 11g; Carbohydrates: 22g;

Plating:

Place the colorful stuffed peppers on a sleek white plate, sitting upright. Drizzle a touch of olive oil over the top for glossy, enticing appeal. Sprinkle a smattering of fresh parsley or a leaf of basil around the plate for a burst of color, providing a rustic but elevated presentation. A spoonful of Greek yogurt or a slice of lime on the side would add a splash of brightness and help emphasize the intricate flavors inside the stuffed peppers.