yields 4 servings


  • 1 lb. lean ground turkey or ground chicken breast, cooked
  • 1 cup quinoa, dry
  • 2 organic bell peppers, halved and seeded
  • 1 onion, chopped
  • 1 zucchini, chopped
  • 2 cups filtered water
  • 2 tbsp. minced garlic
  • 1 tbsp. Italian seasoning
  • Himalayan sea salt and pepper to taste


Preheat the oven to 450 degrees. Brown chicken or turkey in a skillet until cooked all the way and set aside. Cook quinoa according to package directions and set aside. Sprinkle bell peppers with salt and pepper, place on a parchment lined baking sheet and roast cut side down for about 10-15 minutes. Add onions, zucchini, garlic, and Italian seasoning to the skillet with the ground turkey or chicken, stirring occasionally for about 5 minutes. Remove peppers from the oven, and fill with meat and vegetables mixture. Place back in the oven and bake for 5-10 minutes. Serve immediately.