4 bell peppers (red or yellow)
1 cup dry quinoa
2 cups chicken broth or water
¾ lb ground turkey
1 cup yellow onion, chopped
1-2 carrots, fine dice
1 14oz can of tomato sauce
1 tsp garlic powder
½ tsp onion powder
⅓ cup chopped parsley
1 cup crumbled feta cheese, plus extra for topping
½ tsp salt and pepper
Preheat oven to 350 degrees. Cut bell peppers in half lengthwise, removing seeds and ribs. Place in a large backing pan, drizzle lightly with olive oil and sprinkle with salt and pepper, then place into the oven until slightly tender, about 10-15 minutes.
Place quinoa in a sauce pan with 2 cups liquid (broth or water) and bring to a boil. Reduce to a simmer, cover and cook until all the liquid is absorbed (10-15 minutes). Set aside.
Heat 1 tablespoon oil over medium heat in a large saute pan and add onions and carrots. Cook until tender, about 3-5 minutes then add in turkey meat breaking it up with a spoon as it cooks. Once turkey is cooked through stir in tomato sauce, spices, cooked quinoa, parsley and 1 cup feta.
Place stuffing into slightly cooked peppers (removing any liquid that has accumulated in the pepper beforehand), then sprinkle tops with the extra feta.
Place back in the oven and bake for 25-35 minutes, or until cooked through and slightly brown on top.