Ingredients:

  • 6 large bell peppers (red, yellow, or orange)
  • 1 tbsp extra virgin olive oil
  • 0.5 tsp sea salt
  • 1 lb lean ground turkey (93% lean)
  • 1.5 cups cooked quinoa
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 15 oz canned tomato sauce (no salt added)
  • 2 tbsp tomato paste
  • 1 tbsp dried Italian seasoning
  • 0.5 tsp red pepper flakes
  • 1 cup shredded part-skim mozzarella cheese
  • Fresh parsley, chopped for garnish
  • Freshly cracked black pepper to taste

Instructions:

  1. Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes. Rinse them out and pat dry.
  2. Place peppers in the 9x13 dish, drizzle with 1 tbsp olive oil and a pinch of salt. Bake at 375°F for 10-15 minutes until they are slightly softened but not sagging.
  3. In your skillet over medium heat, cook the diced onion for 5 minutes until translucent and fragrant.
  4. Add the 1 lb ground turkey to the skillet. Cook for 7-8 minutes until no pink remains and edges start to sizzle.
  5. Stir in the minced garlic, 2 tbsp tomato paste, Italian seasoning, and red pepper flakes. Cook for 2 minutes until the paste smells rich and toasty.
  6. Add the 1.5 cups cooked quinoa and 15 oz tomato sauce to the turkey. Stir well and simmer for 3 minutes until the sauce is thick and coats everything evenly.
  7. Spoon the turkey and quinoa mixture into the pre baked pepper shells, packing it down gently.
  8. Top each pepper with the 1 cup of shredded mozzarella.
  9. Return to the oven for 15-20 minutes until the cheese is bubbly and the peppers are tender when pierced with a fork.
  10. Let them rest for 5 minutes before topping with fresh parsley and cracked black pepper.