Mediterranean Stuffed Bell Peppers

Ingredients:

• 4 bell peppers, halved and seeded
• 1 lb ground turkey (or ground beef or chicken)
• 1 Tbsp J. Olive Co. Extra Virgin Olive Oil
• 2 Tbsp J. Olive Co. Pomegranate Balsamic
• 1/2 red onion, finely diced
• 2 cloves garlic, minced
• 1 cup cooked quinoa or rice
• 1/2 cup cherry tomatoes, halved
• 1/3 cup crumbled feta cheese
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat oven to 375°F.
2. Heat olive oil in a skillet over medium heat. Add onion and garlic, cooking until softened (about 2–3 minutes).
3. Add ground turkey, season with salt, pepper, and oregano. Cook until browned and cooked through.
4. Remove from heat and stir in cooked quinoa or rice, tomatoes, feta, and pomegranate balsamic. Mix well.
5. Spoon the mixture into the bell pepper halves and place them in a baking dish. Cover with foil.
6. Bake for 30 minutes, then uncover and bake an additional 10 minutes until peppers are tender.
7. Drizzle with a bit more pomegranate balsamic and top with fresh parsley before serving.