These can also be made vegan with ground soya protein or tofu)

Ingredients:

Coconut oil cooking spray

1 tablespoon coconut oil

1 large onion diced

4 cloves of garlic, minced

1 pound of ground turkey (or vegan product)

1 teaspoon dried oregano

1/2 teaspoon turmeric

1/2 teaspoon sea salt

Pepper to taste

1 cup cooked quinoa

2 large zucchini, diced

3 tablespoons tomato paste

6 large bell peppers (any colour – though green is lowest carb option),

tops cut off and seeded

jalapeno pepper – sliced (optional – if you like heat add to the top for extra spice)

1/2 cup goat milk mozzarella or vegan cheese, grated (optional)

fresh parsley, chopped (optional)

Instructions:

Pre-heat oven to 350F. Lightly grease a baking dish (large enough to hold six bell peppers) with cooking spray and set aside. Prepare quinoa according to package instructions. Meanwhile, in a skillet, heat the coconut oil over medium heat.  Add the onion and garlic and saute for 3 – 4 minutes, until softened. Add the turkey, oregano, turmeric, salt, pepper and cook until the turkey is browned. As the turkey finishes cooking, add the quinoa and zucchini. Continue cooking until the zucchini is tender-crisp. Remove the pan from heat, drain the juices and stir in the tomato paste. Place the bell peppers upright in the baking dish and spoon the turkey mixture into each pepper. Bake for 25 minutes. Top with the cheese for the last few minutes of cooking time. Serve warm, sprinkled with chopped parsley. 

Protein 29.6g – Carb 18.1g – Fat 12.5g – Fibre 4.3g