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Preheat oven to 375 degrees.
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Prepare quinoa according to package instructions and set aside.
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Bring a large pot of water to a boil and cook peppers for about 5 minutes. Remove peppers and rinse with cold water. Set aside and allow to drain.
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Meanwhile heat olive oil over medium heat and add onion, garlic, ground turkey and italian seasoning. Salt and pepper to taste.
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Sauté until turkey is no longer pink, breaking it up as it cooks..
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Add mushrooms and zucchini. Continue cooking until tender.
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Add tomatoes and marinara and reduce heat to simmer.
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Add fresh basil and quinoa to meat and veggie mixture. Remove from heat.
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Cut a very thin slice from the base of each pepper to help them stand upright.
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Spray a pan with oil and place peppers side by side.
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Fill each pepper to the very top with meat mixture. Packing it down as you go.
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Cover with foil and bake 30-35 minutes.
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Remove foil and sprinkle with cheese if desired. Return to oven to allow cheese to melt.
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Serve with a green salad and enjoy!