Italian Turkey Stuffed Bell Peppers

Method

1. Step 1: Preheat oven to 200°C (400°F). Cut tops off bell peppers and remove seeds and white pith. Set aside.

2. Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add diced onion and cook until translucent, about 4 minutes. Add garlic and cook until fragrant, 1 minute.

3. Step 3: Add ground turkey to the skillet, breaking it apart with a wooden spoon. Cook until browned and no longer pink inside, about 6-7 minutes. Use a meat thermometer to ensure internal temperature reaches 75°C (167°F).

4. Step 4: Drain any excess liquid from the pan. Add diced tomatoes, cooked quinoa, oregano, basil, salt, and pepper. Stir well to combine. Remove from heat and let cool slightly, about 3 minutes.

5. Step 5: Stir in half the mozzarella and all the parmesan into the turkey mixture. Reserve remaining mozzarella for topping.

6. Step 6: Place hollowed peppers in a baking dish. Divide filling evenly among the 4 peppers, packing gently. Drizzle remaining 1 tbsp olive oil over peppers.

7. Step 7: Cover baking dish with foil. Bake for 25 minutes.

8. Step 8: Remove foil, top each pepper with remaining mozzarella. Bake uncovered for 10-12 minutes until cheese is melted, golden, and bubbly. Peppers should be tender when pierced with a fork.

9. Step 9: Remove from oven and let rest 3 minutes. Garnish with fresh parsley before serving.