Ingredients:

  • 6 large bell peppers, halved lengthwise and seeds removed
  • 2 tbsp olive oil
  • 1/2 tsp sea salt
  • 1 lb ground turkey (lean)
  • 2 cups cooked quinoa
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 cup fresh spinach, chopped
  • 1/2 cup sun-dried tomatoes, chopped
  • 1/2 cup Kalamata olives, pitted and sliced
  • 3/4 cup crumbled feta cheese
  • 1/4 cup fresh parsley, chopped
  • 1 tbsp lemon juice
  • 1 tsp dried oregano
  • 1/2 tsp black pepper

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. Place halved peppers in a 9x13 inch baking dish, cut-side up. Drizzle with 2 tbsp olive oil and sprinkle with salt. Roast for 10 minutes.
  3. Heat a skillet over medium-high heat. Add ground turkey and cook until browned.
  4. Stir in diced onion and garlic, sautéing until onion becomes translucent.
  5. Fold in cooked quinoa, chopped spinach, sun-dried tomatoes, and olives. Stir until spinach has wilted.
  6. Remove from heat; stir in lemon juice, oregano, black pepper, and half of the feta cheese.
  7. Spoon the filling generously into each pre-roasted pepper half, pressing down slightly.
  8. Top each pepper with the remaining crumbled feta.
  9. Bake for 20–25 minutes until peppers are tender and cheese is golden and bubbly.
  10. Garnish with fresh parsley immediately after removing from the oven.