4 large bell peppers, tops cut off and seeds removed
1 lb ground turkey
2 cups fresh spinach, chopped
1/2 cup quinoa, cooked
1 small onion, diced
2 cloves garlic, minced
1 teaspoon Italian seasoning
1/2 teaspoon paprika
Salt and pepper to taste
1/2 cup shredded mozzarella cheese (optional)
Fresh basil, chopped (for garnish)
Instructions:
Preheat the oven to 375°F (190°C).
In a skillet, cook the ground turkey over medium heat until browned. Add the onion, garlic, Italian seasoning, paprika, salt, and pepper. Cook for another 3-5 minutes, or until the onion is softened.
Stir in the spinach and cook until wilted. Mix in the cooked quinoa.
Stuff each bell pepper with the turkey and spinach mixture. Place the peppers in a baking dish.
If using, sprinkle the tops of the peppers with shredded mozzarella cheese.
Bake for 25-30 minutes, or until the peppers are tender and the cheese is melted.
