Baked Stuffed Capsicum with Lean Ground Turkey

Preparing the Bell Peppers:

1. Preheat the oven to 375°F (190°C).

2. Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside of the peppers with olive oil.

3. Place the peppers in a baking dish, cut side up. Bake in the preheated oven for about 15 minutes to soften slightly.

Filling Preparation:

1. In a skillet, heat a bit of olive oil over medium heat.

2. Add chopped onion and sauté until it turns translucent.

3. Stir in minced garlic and sauté for another minute until fragrant.

4. Add the lean ground turkey to the skillet and cook until it’s browned and cooked through. Break it up into smaller pieces while cooking.

5. Add diced tomatoes, dried oregano, dried basil, red pepper flakes, salt, and pepper to the skillet. Cook for a few minutes to combine the flavors.

6. Stir in chopped spinach and cooked quinoa or brown rice. Cook for an additional few minutes until the spinach wilts and the mixture is well combined.

Stuffing the Peppers:

1. Fill each pre-baked bell pepper with the turkey and quinoa mixture, pressing it down gently.

2. If using, sprinkle shredded mozzarella cheese over the top of each stuffed pepper.

Baking the Stuffed Peppers:

1. Place the stuffed peppers back into the baking dish.

2. Bake in the preheated oven for about 20-25 minutes, or until the peppers are tender and the cheese is melted and bubbly.

Assembling the Dish:

1. Carefully remove the baked stuffed peppers from the oven.

2. Garnish with chopped fresh parsley before serving.