Ingredients: 1 lb lean ground turkey 6 colorful bell peppers (tops cut off and cleaned. Save the tops and chop, discarding the stems) 1/2 onion chopped 6 button mushrooms chopped 1 small can of green chiles 1 cup of cooked Quinoa (red quinoa may also be used) 1/2 cup of creamy tomato soup 1/2 cup parmesan cheese Salt and pepper to taste Brown turkey and set aside. Over medium heat, saute bell peppers, mushrooms, and onion in a little olive oil and season with salt and pepper. Add browned turkey meat and stir. Add chiles, quinoa, and tomato soup and stir until all ingredients are incorporated. Remove from heat and add parmesan cheese. Stuff peppers and bake at 400 degrees, covered with foil for 30 minutes. Uncover peppers and bake an additional 10 minutes, or until peppers are semi-soft. Enjoy!
