Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes.
Lightly brush the outside of the peppers with olive oil.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until they are softened and fragrant.
Add the crumbled turkey patties to the skillet, stirring to combine. Stir in the cooked quinoa or rice, marinara sauce, dried oregano, dried basil, salt, and pepper.
Cook for a few minutes until everything is well combined and heated through.
Spoon the turkey mixture into each bell pepper, filling them completely. Place the stuffed peppers in a baking dish.
Sprinkle the shredded mozzarella cheese and grated Parmesan cheese on top of each stuffed pepper.
Cover the baking dish with foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and golden.
Garnish with fresh parsley before serving.
Ingredients
Directions
Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes.
Lightly brush the outside of the peppers with olive oil.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until they are softened and fragrant.
Add the crumbled turkey patties to the skillet, stirring to combine. Stir in the cooked quinoa or rice, marinara sauce, dried oregano, dried basil, salt, and pepper.
Cook for a few minutes until everything is well combined and heated through.
Spoon the turkey mixture into each bell pepper, filling them completely. Place the stuffed peppers in a baking dish.
Sprinkle the shredded mozzarella cheese and grated Parmesan cheese on top of each stuffed pepper.
Cover the baking dish with foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and golden.
Garnish with fresh parsley before serving.