1 cup shredded cheese (cheddar, mozzarella, or a blend)
2 tablespoons olive oil
1 teaspoon Italian seasoning
Salt and pepper to taste
Instructions
Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes from inside.
In a skillet or pan, heat olive oil over medium heat.
Sauté diced onion until it becomes translucent, then add minced garlic and diced zucchini. Sauté until the zucchini starts to soften.
Add lean ground turkey to the pan and cook until it's browned and cooked through.
Mix in the cooked quinoa, diced tomatoes (with their juices), Italian seasoning, salt, and pepper. Stir well to combine.
Let the mixture cook for a few minutes to allow the flavors to meld.
Stuff the mixture into the prepared bell peppers, pressing down gently.
Top each stuffed pepper with a generous amount of shredded cheese.
Place the stuffed bell peppers in a baking dish and bake in the preheated oven for about 25-30 minutes, or until the peppers are tender and the cheese is melted and bubbly.
Once cooked, remove from the oven and let them cool slightly before serving.
Feel free to customize the recipe by using different colors of bell peppers or adding your favorite spices. Enjoy your hearty and delicious Turkey and Vegetable Stuffed Bell Peppers!
