Ingredients:

  • 4 large bell peppers, halved lengthwise and seeded
  • 1 tbsp olive oil
  • 1/4 tsp salt
  • 1 lb lean ground turkey
  • 1 cup cooked quinoa
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1/2 cup low-sodium tomato sauce
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 1/2 cup shredded part-skim mozzarella cheese
  • fresh parsley for garnish

Instructions:

  1. Preheat your oven to 400°F (200°C). Slice the bell peppers in half lengthwise and remove the seeds and membranes. Note: Lengthwise halves stay steadier than tops off peppers
  2. Brush the insides of the peppers with olive oil and a pinch of salt. Place them cut side up in the baking dish.
  3. In a large skillet over medium high heat, brown the ground turkey until no longer pink and slightly sizzled.
  4. Add the diced onion and garlic to the skillet, cooking until the onions are translucent and fragrant.
  5. Stir in the cooked quinoa, tomato sauce, oregano, and smoked paprika.
  6. Simmer the mixture for 3-5 minutes until the liquid has thickened slightly and the filling looks glossy.
  7. Spoon the turkey mixture generously into each pepper half, pressing down slightly to pack it in.
  8. Top each pepper with a sprinkle of mozzarella cheese.
  9. Bake for 20-25 minutes until the peppers are tender and the cheese is bubbly and mahogany colored.
  10. Garnish with fresh parsley before serving.