Stuffed Bell Peppers with Ground Turkey and Quinoa Stuffed Peppers with Turkey and Quinoa

Preheat the oven to 190°C.

Rinse the quinoa in a fine-mesh sieve, then combine with 300 ml water in a small saucepan. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes until the water is absorbed and the quinoa is fluffy.

While the quinoa cooks, cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers cut-side up in a baking dish just large enough to hold them upright.

Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and cook for 3 minutes until translucent. Add the minced garlic and cook for 30 seconds until fragrant.

Add the ground turkey to the skillet, breaking it apart with a spoon. Cook for 5–6 minutes until no longer pink. Stir in the cumin, salt, and pepper.

Add the canned diced tomatoes (with their juice) and the cooked quinoa to the skillet. Stir to combine and cook for 2 minutes until heated through.

Stuff each bell pepper with the turkey-quinoa mixture, packing gently. Top each with shredded mozzarella cheese. Pour about 60 ml water into the bottom of the baking dish to prevent sticking.

Bake the stuffed peppers for 25 minutes, until the peppers are tender and the cheese is melted and lightly golden. Let rest 5 minutes before serving.