Healthy Crockpot Greek Stuffed Peppers

• 4 large bell peppers, halved and seeded
• 1 lb lean ground turkey
• 1 cup quinoa, uncooked
• 1 can (14.5 oz) diced tomatoes, drained
• 1 cup feta cheese, crumbled
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1/2 cup chicken broth or water
• Fresh parsley, chopped (for garnish)

1. Rinse the quinoa under cold water and drain.
2. In a skillet over medium heat, add 1 tablespoon of olive oil.
3. Add the minced garlic and chopped onion, sauté until translucent.
4. Add the lean ground turkey to the skillet, breaking it apart with a spoon, and cook until browned.
5. Stir in the dried oregano, dried basil, salt, and black pepper with the turkey mixture.
6. Fold in the cooked quinoa and diced tomatoes into the mixture and cook for another 2 minutes.
7. Remove from heat and let the mixture cool slightly before stirring in the crumbled feta cheese.
8. Prep the crockpot by greasing lightly with remaining olive oil.
9. Fill each bell pepper half with the turkey and quinoa mixture and place them in the crockpot.
10. Pour the chicken broth or water into the bottom of the crockpot.
11. Cover and cook on low for 4-6 hours, until the peppers are tender and the filling is heated through.
12. Serve the stuffed peppers garnished with chopped fresh parsley.