Ingredients:

  • 1 lb (450 g) ground turkey (or chicken)
  • 1 cup (170 g) cooked quinoa
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 medium zucchini, diced
  • 1 cup (150 g) cherry tomatoes, halved
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 4 large bell peppers (any color, tops sliced off and seeds removed)
  • 1 cup (100 g) shredded cheese (mozzarella or cheddar, optional)
  • Fresh parsley, for garnish

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. Heat olive oil in a skillet over medium heat. Sauté diced onion for 3-4 minutes until translucent.
  3. Add minced garlic and sauté for an additional minute.
  4. Add ground turkey, cooking until browned, about 6-8 minutes.
  5. Stir in diced zucchini and cherry tomatoes, cooking until slightly softened, about 3 minutes.
  6. Mix in cooked quinoa, oregano, paprika, salt, and pepper. Remove from heat.
  7. Spoon the filling mixture into the hollowed bell peppers, packing them tightly.
  8. Place stuffed peppers upright in a baking dish, adding a little water to the bottom (for steaming).
  9. If desired, sprinkle shredded cheese on top of each stuffed pepper.
  10. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 5-10 minutes, or until peppers are tender and cheese is bubbly.
  11. Garnish with fresh parsley before serving.