Bethenny Frankel'S Stuffed Peppers

• 6 peppers (cut off top and bottom and use them)
• 1 pound turkey meat
• 1 cup quinoa (cooked)
• 1/2 large onion
• 2 cups jarred tomato sauce
• 1.5 tsp garlic salt
• 2 tsp tabasco
• 2.5 tsp worcestershire sauce
• 1 tsp salt
• 1 tsp pepper
• 1 tsp chili powder
• 2 tsp fresh thyme
• 1/3 cup feta cheese
• 2 tablespoon toasted pine nuts
• Parsley for garnish

1. Preheat oven to 400 degrees Cook for 30 minutes Prep Time 30 minutes
2. Cook quinoa per directions. Add one cup grain to 2 cups water. Boil, then simmer until water is gone
3. Crumble turkey meat with wooden spoon over medium heat.
4. While turkey meat is cooking, chop the tops and bottoms of peppers into pieces and combine with chopped onion, garlic salt and tomato sauce. Saute over medium heat and add remaining ingredients except the feta and pine nuts
5. Combine the above with cooked turkey, quinoa, pine nuts and feta cheese (save a small amount of feta to sprinkle on top later on)
6. Remove the inside of the peppers. Portion the mixture into each of the peppers and place them on a baking sheet. Top with feta cheese. Bake for 30 minutes.

peppers, turkey meat, quinoa, onion, tomato sauce, garlic, tabasco, worcestershire sauce, salt, pepper, chili powder, thyme, feta cheese, nuts, parsley

Taken from www.epicurious.com/recipes/member/views/bethenny-frankels-stuffed-peppers-50150365 (may not work)