Stuffed Bell Peppers with Quinoa, Turkey, and Feta

Preheat your oven to 350°F (180°C). Slice off the tops of the bell peppers, remove the seeds and membranes, then rinse and pat dry. You can keep the tops for serving or baking.

Cook the quinoa according to the package directions (usually a 1:2 ratio), drain any excess water, and let it cool slightly.

Heat 5 ml of olive oil in a skillet and sauté the onion until softened, about 3 to 4 minutes. Add the garlic, paprika, and cumin, and cook for another ~30 seconds. Add the ground turkey and cook until lightly browned, breaking up any clumps.

Stir the chopped tomatoes into the skillet and cook for 3 to 4 minutes until excess liquid evaporates. Remove from heat, then fold in the cooked quinoa, crumbled feta, and chopped herbs. Taste and adjust with salt and pepper if needed—this is your filling.

Stuff the peppers with the filling, packing it down gently. You can place the pepper tops back on like lids or leave them open. Arrange the peppers in a baking dish, drizzle lightly with the remaining 5 ml of olive oil, or pour about 50 ml of water into the bottom of the dish to keep the peppers from drying out.

Bake at 350°F (180°C) for 30–35 minutes until the peppers are tender and the filling is cooked through. If the tops start browning too quickly, cover with foil for the last 10 minutes.