Stuffed Bell Peppers with Turkey and Quinoa

Preheat the oven to 375°F (190°C).

Cut the bell peppers in half lengthwise and remove seeds and membranes. Place in a large baking dish, cut side up.

Rinse 1 cup of quinoa under cold water. In a medium saucepan, bring 2 cups of chicken broth to a boil. Add the quinoa, reduce heat to low, cover and simmer for 15 minutes until liquid is absorbed. Remove from heat and let stand for 5 minutes.

While quinoa cooks, finely dice 1 medium onion, mince 4 cloves of garlic, and dice 1 medium zucchini and 8 oz of mushrooms.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until translucent.

Add the minced garlic and cook for 30 seconds until fragrant.

Add 1.5 lbs of ground turkey to the skillet and cook for 5-7 minutes, breaking it up with a wooden spoon, until no longer pink.

Add the diced zucchini and mushrooms to the skillet and cook for another 3-4 minutes until vegetables begin to soften.

Stir in 14.5 oz of diced tomatoes (with their juice) and 2 tablespoons of tomato paste. Add 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon red pepper flakes, 1 teaspoon salt, and 1/2 teaspoon black pepper.

Remove the skillet from heat and stir in the cooked quinoa, 6 oz of crumbled feta cheese, 3 large egg whites, and 2 tablespoons of chopped fresh parsley.

Divide the mixture evenly among the 6 bell pepper halves, mounding slightly.

Cover the baking dish with foil and bake for 25 minutes.

Remove foil, sprinkle 1 cup of mozzarella cheese evenly over the stuffed peppers, and bake uncovered for an additional 10 minutes until cheese is melted and peppers are tender.

Let stand for 5 minutes before serving. Garnish with remaining fresh parsley.