Greek Turkey Quinoa Stuffed Peppers

Combine broth and quinoa in a medium put on high heat and bring to a boil. Once boiling, reduce heat to low, cover and simmer until all broth is absorbed, about 20 minutes. Add cooked quinoa into a large bowl.

While quinoa cooks, cook turkey in a large skillet on medium-high heat until no longer pink inside, draining any excess fat and making sure to break up the meat. Add into the bowl with the quinoa.

Preheat oven to 375ºF.

Add cucumber, onion, tomatoes, lemon juice, garlic, salt and a pinch of pepper into the bowl and stir until well-mixed.

In a small food processor (mine is 3 cups), combine all the tapenade ingredients, except the oregano and water. Blend until fairly smooth, stopping to scrape the sides down very often. Once mixed, add in the oregano and continue processing until broken down and you have a paste-like mixture.

With the food processor running, stream in water until well mixed. Scrape tapenade into quinoa and stir until well-mixed.

Stuff peppers nice and full with quinoa mixture. Place them into a large casserole dish, like a 9×13 pan.

Cover tightly with tinfoil and bake for 30 minutes. Remove tinfoil, increase oven temperature to 400ºF and bake an additional 5–10 minutes, or until peppers are as soft as you like them.

Sprinkle with feta cheese (if desired) and devour!