Stuffed Peppers with Quinoa, Turkey and Spinach

Here is a healthy take on Stuffed Peppers. This recipe has no rice so it's low carb with extra vegetables, and hey who couldn't use more veggies in their diet. I gave this to Frank who is not a huge quinoa fan and he gave it 4.5 out of 5 stars. You can use any color pepper you want I am a big fan of the yellow, red and orange. For me they are easier to cook and digest. If you wanted to make this meal really fast you can cook your mixture in a skillet, then stuff your already heated peppers, and place it in the oven for 20 minutes. Just as good if you are pressed for time. This dish is great with a large salad since you already have all the vegetables you need within the dish. I am also going to recommend some Vino because hey who couldn't use a great glass of wine after making a healthy dish like this. Enjoy and let me know what you think! Ingredients: 1 lb Ground Turkey 3-4 Peppers (yellow; orange; red) 4-5 TBSP cooked Quinoa Palm full of Chopped Baby Spinach (eye ball to your liking) Squirt of Pesto (in a tube or 1 tsp jarred) ¼ cup of Marinara sauce plus 3-4 TBSP 6 Chopped black olives 1 TBSP grated Parmesan cheese Preheat the oven to 400 degrees. Clean the seeds out of the peppers and place upside down on a sprayed baking sheet, in the oven for 10 minutes. In a bowl combine all the rest of your ingredients and mix well. Remove your peppers and let them cool. Take your mixture and place it inside your cooled peppers. Place the filled peppers back on the baking dish, and add your additional 3-4 TBSP of marinara on top of all your peppers (each pepper should get about 1 TBSP of sauce). Bake in the oven again for 40 minutes so the stuffing is cooked through. Remove from the oven cool for 5 minutes and serve.