Turkey & Quinoa Stuffed Peppers

1. 1
   prep

   Preheat the oven and prepare the peppers.

   Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and carefully remove the seeds and white membranes. If the peppers don't stand upright, trim a very thin sliver off the bottom to create a flat base—be careful not to cut through and make a hole.

   TIPChoose peppers with flat, even bottoms so they stand upright while baking.
2. 2
   boil · ~15 min

   Cook the quinoa.

   In a saucepan, combine the rinsed quinoa with 1 cup of water. Bring to a rolling boil, then reduce the heat to low, cover, and simmer until the water is absorbed and the quinoa is tender, about 15 minutes. Fluff with a fork and set aside.

   TIPRinsing quinoa removes its natural bitter coating called saponin.
3. 3
   saute · ~8 min

   Brown the ground turkey.

   While the quinoa cooks, heat olive oil in a large skillet over medium-high heat. Add the ground turkey and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 6 to 8 minutes. Season with a pinch of salt and black pepper.

   TIPDon't stir the turkey constantly—letting it sit undisturbed for a minute helps develop a nice sear.
4. 4
   saute · ~10 min

   Build the filling base with aromatics.

   1.Add the diced onion to the skillet with the turkey and sauté until softened, about 4 minutes.

   2.Stir in the minced garlic and cook just until fragrant, about 30 seconds.

   3.Add the diced tomatoes and tomato paste. Cook, stirring occasionally, until the tomatoes break down, about 5 minutes.
5. 5
   mix

   Combine the filling.

   Remove the skillet from the heat. Stir in the cooked quinoa, dried oregano, and dried basil. Mix everything together until well combined. Taste the filling and adjust salt and pepper if needed.

6. 6
   assemble

   Stuff the peppers.

   Arrange the hollowed-out bell peppers upright in a baking dish. Generously spoon the turkey-quinoa filling into each pepper, pressing down gently to pack it in without tearing the pepper. Pile any remaining filling around the peppers in the dish.

7. 7
   bake · ~20 min

   Bake the stuffed peppers.

   Cover the baking dish with foil and bake for 15 minutes. Remove the foil, top each pepper with the shredded mozzarella cheese, and bake uncovered for an additional 5 minutes until the cheese is melted and bubbly.

   TIPCovering with foil first traps steam and helps soften the peppers all the way through.
8. 8
   garnish

   Garnish with fresh parsley and serve hot.

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