Turkey and Spinach Stuffed Bell Peppers with Feta

1.Preheat your oven to 375°F (190°C).

2.Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.

3.In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent, about 3-4 minutes.

4.Add the ground turkey to the skillet, breaking it apart with a spoon. Cook until browned and cooked through, about 5-7 minutes.

5.Stir in the chopped spinach, cooked quinoa, oregano, paprika, red pepper flakes, salt, and pepper. Cook for an additional 2-3 minutes until the spinach is wilted and everything is well combined.

6.Remove the skillet from heat and fold in the crumbled feta cheese, mixing gently to combine.

7.Stuff each bell pepper with the turkey and spinach mixture, packing it in tightly. Place the stuffed peppers upright in a baking dish.

8.Spoon marinara sauce over the top of each stuffed pepper, covering them lightly.

9.Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the tops are slightly golden.

10.Remove from the oven and let cool for a few minutes before serving.