Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes.
2
Lightly brush the outside of the peppers with olive oil.
3
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.
4
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.
5
Cook for a few minutes until everything is well combined and heated through.
6
Spoon the turkey mixture into each bell pepper, filling them completely. Place the stuffed peppers in a baking dish.
7
Sprinkle the shredded mozzarella cheese and grated Parmesan cheese on top of each stuffed pepper.
8
Cover the baking dish with foil and bake in the preheated oven for 25 minutes.
9
Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and golden.
Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes.
2
Lightly brush the outside of the peppers with olive oil.
3
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.
4
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.
5
Cook for a few minutes until everything is well combined and heated through.
6
Spoon the turkey mixture into each bell pepper, filling them completely. Place the stuffed peppers in a baking dish.
7
Sprinkle the shredded mozzarella cheese and grated Parmesan cheese on top of each stuffed pepper.
8
Cover the baking dish with foil and bake in the preheated oven for 25 minutes.
9
Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and golden.
