Healthy Mediterranean Stuffed Peppers

• 4 large bell peppers (red, yellow, or orange)
• 1 tablespoon olive oil
• 1/2 pound lean ground turkey
• 1 cup cooked quinoa
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 small zucchini, diced
• 1/2 cup diced tomatoes (fresh or canned)
• 1/4 cup black olives, sliced
• 1/4 cup feta cheese, crumbled
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• Salt, to taste
• Black pepper, to taste

1. Preheat your oven to 350 degrees F (175 degrees C).
2. Slice the tops off the bell peppers and remove the seeds and membranes.
3. Bring a large pot of water to a boil. Blanch the peppers for 5 minutes, then remove and drain them.
4. In a large skillet over medium heat, add the olive oil and ground turkey. Cook until the turkey is browned and no longer pink.
5. To the skillet, add the diced onion and minced garlic, sautéing until the onion is translucent.
6. Mix in the diced zucchini and cook for 2-3 minutes until slightly tender.
7. Stir in the cooked quinoa, diced tomatoes, and sliced black olives, and cook for another 2 minutes.
8. Remove the skillet from heat and stir in the crumbled feta cheese, chopped parsley, dried oregano, and dried thyme. Season with salt and black pepper to taste.
9. Fill each prepared bell pepper with the turkey and quinoa mixture.
10. Place the stuffed peppers upright in a baking dish.
11. Bake in the preheated oven for 25-30 minutes or until the peppers are tender.
12. Remove from the oven and let them rest for a few minutes before serving.