• 6 bell peppers, any color
• 1 cup quinoa, cooked
• 1 lb. 93% lean ground turkey
• 2 medium zucchini, spiralized (or finely cut)
• 2 Tbsp. extra virgin olive oil, divided
• 3 cloves garlic, minced or pressed
• 1/4 tsp. crushed red pepper flakes
• 1/2 cup chopped onion
• 1 can crushed fire roasted tomatoes
• 1/2 cup grated Parmesan cheese, plus more for garnish
• 1/4 cup chopped fresh basil
• Pinch of salt and freshly ground black pepper

1. Preheat oven to 375 degrees F.

2. Cut around the top of each pepper, removing the stem and seeds. Lightly sprinkle the insdie of the peppers with kosher salt and place in a microwave safe dish with 1/4 cup water. Microwave for 5 minutes until they start to soften. Remove and set aside.

3. Spiralize the zucchini (or cut finely). Heat 1 Tbsp olive oil ina a large skillet over medium-high heat. Add the zucchini and season with a sprinkle of salt. Toss and cook until zucchini begins to soften, about 2 minutes. Transfer to a bowl and set aside.

4. In the same pan, heat the rest of the olive oil unti hot and add the ground turkey, garlic, crushed red peper flakes, and season with salt and pepper. Cook for about 5 minutes or until cooked thoroughly, stirring often.

5. Add the onion and continue to cook until the onion softens. Stir in the crushed tomatoes and cook for another minute. Remove from heat and stir in the quinoa and zucchini. Toss with the Parmesan cheese and fresh basil. 

6. Add the peppers to a 3 quart baking dish and fill them with the mixture. Sprinkle the tops with additional Parmesan cheese, if desired. Bake for 20 minutes or until pepers are softened and cheese is browned.