Ingredients:

  • 4 large bell peppers (any colour, or a mix), halved lengthwise and seeded (approx. 800g)
  • 1 tablespoon olive oil (15 ml)
  • 1 medium onion, chopped (approx. 150g)
  • 2 cloves garlic, minced (approx. 6g)
  • 1 (14.5 ounce) can diced tomatoes, undrained (approx. 411g)
  • 1 pound lean ground turkey (approx. 454g)
  • 1 cup cooked quinoa (approx. 185g)
  • 1/2 cup chopped zucchini (approx. 75g)
  • 1/2 cup chopped mushrooms (approx. 50g)
  • 1/4 cup chopped fresh parsley (approx. 10g)
  • 1 teaspoon dried oregano (approx. 2g)
  • 1/2 teaspoon salt (approx. 3g)
  • 1/4 teaspoon black pepper (approx. 0.5g)
  • 1/4 cup grated Parmesan cheese (approx. 25g) (optional, for topping)

Instructions:

  1. Preheat oven to 375°F (190°C/ Gas Mark 5). Halve and seed the bell peppers. Place the pepper halves in the baking dish.
  2. Heat olive oil in a large skillet over medium heat. Add onion and garlic and cook until softened (about 5 minutes).
  3. Add ground turkey to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
  4. Stir in the diced tomatoes (undrained), zucchini, and mushrooms. Simmer for 5 minutes.
  5. In a mixing bowl, combine the cooked turkey mixture with cooked quinoa, parsley, oregano, salt, and pepper. Mix well.
  6. Spoon the filling evenly into each pepper half, mounding slightly.
  7. Sprinkle Parmesan cheese (if using) over the stuffed peppers. Bake for 30-40 minutes, or until the peppers are tender and the filling is heated through and lightly browned.