Ingredients

• 4 large bell peppers, any color
• 1 lb lean ground turkey
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup cooked quinoa
• 1 cup no-salt-added diced tomatoes, drained
• 1 teaspoon Italian seasoning
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup shredded mozzarella cheese, optional
• 2 tablespoons chopped fresh parsley, optional

Instructions

1. Preheat the oven to 375°F.
2. Cut the tops from the bell peppers and remove the seeds and membranes.
3. Place the peppers upright in a baking dish and set aside.
4. Heat the olive oil in a large skillet over medium-high heat.
5. Add the ground turkey and cook for 5 to 7 minutes, breaking it apart with a spoon, until mostly browned.
6. Add the onion and cook for 3 to 4 minutes, until softened.
7. Stir in the garlic, Italian seasoning, smoked paprika, salt, and black pepper and cook for 30 seconds.
8. Add the cooked quinoa and diced tomatoes and stir until evenly combined and heated through.
9. Divide the turkey mixture evenly among the four peppers.
10. Cover the baking dish loosely with foil and bake for 25 minutes.
11. Remove the foil, sprinkle with mozzarella if using, and bake for another 10 to 15 minutes, until the peppers are tender and the cheese is melted.
12. Let the peppers rest for 5 minutes before serving.
13. Finish with chopped fresh parsley, if desired.

Notes & Tips

• Choose peppers with relatively flat bottoms so they stand upright more easily in the baking dish.
• Cooked brown rice can be substituted for quinoa if preferred.
• For extra vegetables, add finely chopped zucchini, spinach, or mushrooms to the turkey filling.
• The cheese is optional; the peppers are still flavorful and satisfying without it.
• For a little heat, add crushed red pepper flakes or diced jalapeño to the filling.
• Refrigerate leftovers for up to 4 days.
• Stuffed peppers can be frozen individually for up to 2 months and reheated for an easy meal.