Italian Stuffed Bell Peppers with Ground Turkey, Quinoa & Mozzarella

Method

1. Step 1: Preheat oven to 200°C/400°F. Line a baking dish with parchment. Cut peppers in half lengthwise, remove seeds and membranes. Brush cut sides with 10ml olive oil, season with salt. Roast cut-side down for 12 minutes until slightly softened but not fully cooked—they should still hold their shape.

2. Step 2: While peppers roast, heat remaining 10ml olive oil in a large skillet over medium-high heat. Add onion, cook 4 minutes until translucent with golden edges, stirring occasionally. Add garlic, cook 1 minute until fragrant but not browned.

3. Step 3: Add ground turkey to the skillet, break into large chunks. Cook 6-7 minutes, stirring occasionally, until turkey reaches 75°C internal and loses all pink color. Drain excess liquid if needed.

4. Step 4: Remove from heat. Stir in cooked quinoa, diced tomatoes, oregano, basil, smoked paprika, and egg. Mix until combined. Season generously with black pepper and adjust salt to taste. Filling should be moist but not wet.

5. Step 5: Divide filling equally among pepper halves, mounding slightly. Top each with shredded mozzarella, pressing lightly to adhere. Bake 18-20 minutes until peppers are tender-crisp, filling is heated through, and cheese is golden and bubbling.

6. Step 6: Rest 3 minutes before serving. The cheese should be set and slightly crispy on edges. Peppers should yield easily when pierced with a fork.