Directions

1. In a large deep skillet, heat the canola oil until hot, then add the onions and cook for approximately 5 minutes, until softened.
2. Add the ground turkey and cook for an additional 5 minutes, stirring frequently. Add the garlic powder, the red pepper flakes, the salt and pepper, the dried basil, and the can of tomatoes. Cook for another 5 minutes.
3. Stir in the Parmesan cheese and the spiralized zucchini. Cook for 2 minutes.
4. Remove from the heat. Add in the quinoa and stir.
5. Using a spoon, stuff each pepper with the mixture and place them in a large greased baking dish. (You can use a Bundt pan; this helps keep them vertical while they’re cooking.)
6. Bake in a 375-degree oven for 20 to 25 minutes until the peppers are tender.
7. Remove from the oven and top with additional Parmesan cheese.