Ingredients

Directions

• 4 medium bell peppers (any color) tops cut away, seeds and white membrane removed
• 1 Tbsp. extra virgin olive oil
• 1 small onion (diced)
• 1 lb. extra-lean ground turkey or chicken
• 1 medium zucchini (diced)
• 1 tsp. curry powder
• 1 tsp. sugar-free sweetener, granulated, 1/2 packet
• 1/2 tsp. cloves
• 1/2 tsp. garlic powder
• 1/2 tsp. black pepper
• 1 cup low-sodium chicken broth
• 1 1/2 cups quinoa (cooked to package instructions)
• 1/4 cup chopped, fresh cilantro

1. Preheat oven to 375.
2. In a large skillet, heat oil over medium heat. Add onions and cook 2-3 minutes until translucent.
3. Add turkey and brown - breaking up clumps and stirring until cooked through (it will turn greyish white).
4. Add zucchini, curry powder, no-calorie sweetener, cloves, garlic powder and pepper. Stir and cook 2-3 minutes more. Remove from heat.
5. Stir in chicken broth, quinoa, and cilantro until well mixed. Spoon ¼ of mixture in to each bell pepper. Place peppers in an 8x8 baking dish, standing up. Add enough water to cover the bottom of the baking dish about 1/8 inch deep.
6. Bake 25-30 minutes in preheated oven until peppers are tender and mixture is heated through.​​

Recipe adapted from American Heart Association