Halve 3 bell peppers and bake cut-side up at 200°C/400°F for 12 minutes. Brown 300 g lean ground turkey with 1 small onion, then stir in 1 cup cooked quinoa, 1 cup crushed tomatoes, oregano and smoked paprika. Fill the pepper halves, top with 60 g grated cheese and bake 15 minutes more. The filling should reach 74°C/165°F. Let the peppers rest for 5 minutes so the juices settle before serving.
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