Colorful bell peppers stuffed with seasoned ground turkey, quinoa, tomatoes, and melted mozzarella. A balanced, complete meal in one pepper.
Preheat oven to 190C (375F). Cook quinoa according to package directions.
Cut tops off bell peppers and remove seeds. Place in a baking dish.
Brown ground turkey in a skillet with diced onion and garlic.
Stir in diced tomato, cooked quinoa, salt, pepper, and cumin. Cook 3 minutes.
Stuff each pepper with the turkey-quinoa mixture.
Top with shredded mozzarella. Cover with foil and bake 25 minutes.
Remove foil, bake 10 more minutes until cheese is golden. Garnish with parsley.
Nutritional data: CIQUAL (ANSES, France) cross-referenced with USDA FoodData Central.