Stuffed Bell Peppers with Herbed Quinoa and Ground Turkey

Preheat oven to 375°F (190°C).

Rinse 1/2 cup of quinoa under cold water. In a medium saucepan, combine quinoa with 1 cup of chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed and quinoa is tender. Fluff with a fork and set aside.

Cut the tops off 4 bell peppers and remove seeds and membranes. If needed, slice a small amount from the bottom of each pepper so they stand upright. Place peppers in a baking dish with 1/4 cup water at the bottom.

Remove casings from 8 oz of Italian sausage. In a large skillet over medium heat, cook the sausage and 4 oz of ground turkey, breaking it into small pieces until browned, about 5-7 minutes.

Add 2 tablespoons of olive oil to the skillet. Add 1/2 diced onion and cook until translucent, about 3 minutes. Add 3 minced garlic cloves and cook for 1 minute until fragrant.

Add 1 small diced zucchini to the skillet and cook for another 3-4 minutes until slightly softened.

In a large bowl, combine the cooked quinoa, meat mixture, 1/4 cup chopped parsley, 2 tablespoons chopped basil, 1 teaspoon fresh thyme, 1 teaspoon lemon zest, 1/4 cup crumbled feta (reserve some for topping), 1 tablespoon toasted pine nuts, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon red pepper flakes. Mix well.

Spoon the quinoa mixture into the bell peppers, packing gently. Top each pepper with 2 tablespoons of tomato sauce and the remaining feta cheese and pine nuts.

Cover the baking dish with foil and bake for 30 minutes. Remove foil and bake for an additional 10-15 minutes until peppers are tender and tops are lightly browned.

Let the stuffed peppers rest for 5 minutes before serving. Garnish with additional fresh herbs if desired.