Savory Stuffed Bell Peppers Without Rice

Ingredients

• 1 lb (450 g) ground turkey (or chicken)
• 1 cup (170 g) cooked quinoa
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 medium zucchini, diced
• 1 cup (150 g) cherry tomatoes, halved
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 tablespoon olive oil
• 4 large bell peppers (any color, tops sliced off and seeds removed)
• 1 cup (100 g) shredded cheese (mozzarella or cheddar, optional)
• Fresh parsley, for garnish

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   Heat olive oil in a skillet over medium heat. Sauté diced onion for 3-4 minutes until translucent.

3. 3

   Add minced garlic and sauté for an additional minute.

4. 4

   Add ground turkey, cooking until browned, about 6-8 minutes.

5. 5

   Stir in diced zucchini and cherry tomatoes, cooking until slightly softened, about 3 minutes.

6. 6

   Mix in cooked quinoa, oregano, paprika, salt, and pepper. Remove from heat.

7. 7

   Spoon the filling mixture into the hollowed bell peppers, packing them tightly.

8. 8

   Place stuffed peppers upright in a baking dish, adding a little water to the bottom (for steaming).

9. 9

   If desired, sprinkle shredded cheese on top of each stuffed pepper.

10. 10

    Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 5-10 minutes, or until peppers are tender and cheese is bubbly.

11. 11

    Garnish with fresh parsley before serving.