Ingredients:

  • 1 cup cooked quinoa (185 g)
  • 1 lb ground turkey (450 g)
  • 1 cup diced onion (150 g)
  • 2 cloves garlic, minced
  • 1 tsp dried oregano (5 g)
  • 1 tsp smoked paprika (5 g)
  • Salt and pepper to taste
  • 12 mini bell peppers (about 1 lb/450 g)
  • 1 cup shredded cheese (cheddar or mozzarella) (100 g)
  • ¼ cup chopped fresh parsley (10 g)
  • 2 tbsp olive oil (30 mL)

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. Rinse quinoa, combine with 2 cups of water, and bring to a boil. Reduce heat, cover, and simmer for 15 minutes until water is absorbed.
  3. In a skillet, heat olive oil over medium heat. Sauté onions until translucent (about 3-4 minutes).
  4. Add garlic, cook until fragrant (1 minute).
  5. Stir in ground turkey, oregano, paprika, salt, and pepper. Cook until turkey is browned (about 5-7 minutes).
  6. Mix in cooked quinoa, chopped parsley, and half of the shredded cheese.
  7. Halve the mini peppers lengthwise and remove seeds. Arrange them cut-side up on a baking sheet.
  8. Spoon the filling into each pepper half generously.
  9. Top with remaining cheese. Bake for 20 minutes or until the cheese is melted and the peppers are tender.
  10. Remove from oven, let cool slightly, and serve warm.