Italian Herb-Stuffed Bell Peppers with Quinoa & Tomato Sauce

Preheat oven to 375°F (190°C).

Rinse 1/3 cup quinoa under cold water. In a small saucepan, combine quinoa with 2/3 cup vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.

Cut the tops off 2 bell peppers and remove seeds and membranes. Place peppers in a microwave-safe dish with 2 tablespoons of water. Cover and microwave on high for 4-5 minutes until slightly softened.

Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add 1/2 diced onion and cook for 3-4 minutes until translucent.

Add 2 minced garlic cloves and cook for 30 seconds until fragrant.

Add 4 ounces ground turkey and cook for 5-6 minutes, breaking it up with a wooden spoon until browned.

Add 1/2 diced zucchini and 1/3 cup chopped mushrooms. Cook for 3-4 minutes until vegetables begin to soften.

Stir in 1 tablespoon tomato paste and cook for 1 minute.

Add 1/4 cup crushed tomatoes, 1 teaspoon chopped fresh oregano, 1 teaspoon chopped fresh thyme, 1 tablespoon chopped fresh basil (reserve 1 tablespoon for garnish), 1/4 teaspoon red pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Simmer for 3-4 minutes.

Remove from heat and stir in the cooked quinoa and 1 tablespoon grated parmesan cheese.

Place the par-cooked bell peppers in a small baking dish. Fill each pepper with the quinoa-turkey mixture.

For the sauce, mix the remaining 1/4 cup crushed tomatoes with 1 tablespoon chopped fresh basil in a small bowl. Pour around the peppers in the baking dish.

Top each stuffed pepper with 2 tablespoons shredded mozzarella cheese and 1/2 tablespoon grated parmesan.

Cover the dish with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes until the cheese is bubbly and lightly browned.

Let rest for 5 minutes before serving. Garnish with remaining fresh basil.