This is super healthy and a great make-ahead dinner!! I prepped it in the afternoon while my kids were sleeping and baked it right before dinner time. It was a success!
1/3 cup quinoa
2/3 cup water
4 bell peppers
1 1/2 lbs ground turkey
1 small onion, diced
3 carrots, diced
1 celery stick, diced
1 tsp dried oregano
1 fresh thyme sprig, or 1/2 tsp dried
1 garlic clove, minced
3 tbsp tomato paste
1/4 cup Parmesan cheese
1/2 cup water
1 cup part-skim mozzarella cheese
Bring quinoa and water to a boil in a small saucepan. Cover, reduce to a simmer and cook for 10 minutes. Turn off heat and leave on burner, covered, for another 5 minutes. Then you can set it aside to cool.
Preheat oven to 350 and spray 9x13 inch baking dish with cooking oil.
Bring a large saucepan of water to boil. Cut peppers in half lengthwise, removing stems, seeds and membranes. Place them in the boiling water for 2-3 minutes, until they are tender-crisp. Remove and let drain on a kitchen towel.
In a large saute pan, add 1 tbsp olive oil or safflower oil and heat to medium-high heat. Add turkey and onions. Saute until turkey has almost lost all of its pink and onion is tender. Add garlic, carrots, and celery and cook another couple of minutes. Stir in quinoa, tomato paste, parmesan cheese and water. Mix well.
Place peppers in baking dish and then spoon the filling into the pepper halves. Sprinkle mozzarella cheese over the peppers and bake for 15-20 minutes until they are hot.