Turkey and Quinoa Stuffed Peppers

I've been dating my boyfriend for almost a year now, and do you know how many times he's cooked for me? I can count it on 1 hand...3. While he's got the ideal set up with having me wanting to cook most of the time, the few times he puts in the planning and effort to cook for me, it always turns out amazing. This was his latest creation taken from Bethenny Frankel's website. He had some help from his female co-workers.

The bad memories I have of my family's recipe can now be replaced by this one! No more pasty rice filling!


Bethenny's Website & Recipe

6-8 Bell peppers (I prefer anything but green)
1 lb. lean ground turkey
1 C. quinoa
1/2 large onion (about 1 cup)
2 C. jarred tomato sauce
1 1/2 tsp. garlic salt
2 tsp. tabasco or Frank's Red Hot
2 1/2 tsp. worcestershire sauce
1 tsp. salt
1 tsp. pepper
1 tsp. chili powder
2 tsp. dried thyme
1/3 C. feta cheese crumbles
2-3 Tbsp. pine nuts

First cook the quinoa per the directions. Set aside. In a large skillet, brown the ground turkey over medium heat. While the meat is cooking, prep the peppers by slicing of the tops and bottoms. Chop these discarded parts of the pepper up and add to the ground turkey along with the onion. Stir in the tomato sauce, garlic salt, Tobasco, worcestershire, salt, pepper, chili powder, and thyme. Remove from heat and stir in half of the cheese and all the pine nuts. Place the peppers in a deep baking dish - I used a 9x13" glass pan. Fill the peppers with the turkey mixture and top with the remaining cheese. Bake for 30 minutes (or until bubbly) at 350 degrees.