* 5 bell peppers, any color
* 1 tablespoon Extra-Virgin Olive Oil
* 3 tablespoons Onion Flakes
* 1 teaspoon Garlic Powder
* 1 pound of lean ground turkey
* 1 cup of cooked Organic Quinoa
* 1 can Diced Tomatoes with Basil
* 1 teaspoon Dried Oregano
* 1 teaspoon Black Peppercorns, ground
* 1 egg
* 1/2 cup crushed Kashi 7 Grain Crackers
* 1 cup Organic Pizza Sauce
Bring a large pot of water to a boil over high heat. Meanwhile, cut tops off peppers 1 inch from the stem end, and remove seeds. Boil peppers, using a spoon to keep them completely submerged, until brilliant in color and the flesh is slightly softened; about 3 minutes. Drain, set aside to cool. Preheat oven to 350° F.
In a skillet, brown ground turkey and onion flakes. Add cooked quinoa, tomatoes, garlic, oregano, and pepper. Transfer mixture to a bowl and add egg and crushed crackers. Mix well.
Drizzle 1 tablespoon of olive oil inside the peppers. Arrange the cut side of the peppers up in a baking dish, then stuff peppers with filling. Take pizza sauce and spoon over the filling. Add 1/4 cup of water to the bottom of the baking dish. Place in oven and bake for 40 to 50 minutes (or longer, depending on how big the peppers are that you are stuffing), until the internal temperature of the stuffed peppers is 150-160°F.
