This recipe provides a balanced meal with lean protein from turkey, complete protein from quinoa and black beans, and a variety of vitamins and minerals from the vegetables. It's nutritious, filling, and perfect for a quick summer dinner option that the whole family will enjoy!

Ingredients:

• 4 large bell peppers (any color)

• 1 pound lean ground turkey

• 1 cup quinoa, cooked

• 1 can (15 ounces) black beans, drained and rinsed

• 1 cup corn kernels (fresh or frozen)

• 1 cup diced tomatoes

• 1 teaspoon chili powder

• 1 teaspoon cumin

• 1/2 teaspoon garlic powder

• Salt and pepper to taste

• 1 cup shredded cheese (optional, for topping)

• Fresh cilantro, chopped (for garnish)

Instructions:

1. Prepare the Bell Peppers:

   • Preheat your grill or oven to 400°F (200°C).

   • Cut the tops off the bell peppers and remove the seeds and membranes. If needed, trim the bottoms slightly so they stand upright.

2. Cook the Quinoa:

   • Cook 1 cup of quinoa according to package instructions. Set aside.

3. Prepare the Filling:

   • In a large skillet, cook the ground turkey over medium-high heat until browned and cooked through. Drain excess fat if necessary.

   • Add the cooked quinoa, black beans, corn, diced tomatoes, chili powder, cumin, garlic powder, salt, and pepper to the skillet with the turkey. Stir well to combine and cook for 2-3 minutes until heated through.

4. Stuff the Bell Peppers:

   • Spoon the turkey-quinoa mixture evenly into the hollowed-out bell peppers, pressing gently to pack them.

5. Grill or Bake:

   • If grilling, place the stuffed bell peppers directly on the grill grates. Grill for 15-20 minutes until the peppers are tender and slightly charred.

   • If baking, place the stuffed bell peppers in a baking dish. Cover with foil and bake for 25-30 minutes, then uncover, top with shredded cheese if using, and bake for an additional 5-10 minutes until the cheese is melted and bubbly.

6. Serve:

   • Remove from heat and garnish with chopped cilantro.

   • Serve hot and enjoy!

Macros (per serving, without cheese):

• Calories: 400-450 kcal

• Protein: 30-35g

• Carbohydrates: 50-55g

• Fat: 10-12g

Tips:

• Meal Prep: These stuffed bell peppers can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.