Italian Stuffed Peppers with Mozzarella & Pesto

What you’ll need:

2 packages of al fresco Italian Style Ground Chicken

2 tablespoons olive oil

3 bell peppers

1 onion diced

2 teaspoon Italian seasoning

1 teaspoon salt and pepper

¼ teaspoon ground black pepper

1 (14.5oz, 400g) can diced tomatoes

1 cup cooked quinoa

1 cup mozzarella cheese pearls

1 tablespoon fresh basil or parsley chopped

1/2 cup pesto

Directions:

• Preheat the oven to 360°F/180°C
• Prepare the bell peppers by slicing them in halves, then remove the seeds and the membrane. Brush them with a little bit of olive oil inside out, and roast them in the oven until they're just undercooked
• In a non-stick pan, saute the diced onion until soft and translucent. Then add the ground turkey, Italian seasoning, salt, and pepper.
• Brown the ground turkey as you break it down with a wooden spoon, add a can of diced tomatoes, and cook everything together.
• Add in cooked quinoa and mozzarella and mix on medium heat until everything is melted. Season with salt and pepper.
• Take the bell peppers out of the oven. They should be roasted but just undercooked.
• . Spoon the stuffing into each bell pepper half, then top with more mozzarella cheese
• Put back in the oven for 10 minutes. This will allow the flavors to settle, the bell peppers will be fully cooked, and the cheese will melt. Top with pesto!