Iron-Rich Turkey and Quinoa Stuffed Peppers

Preheat the oven to 375°F (190°C).

Heat the olive oil in a skillet over medium heat and cook the diced onion and minced garlic for 3 minutes until softened.

Add the ground turkey to the skillet and cook for 8-10 minutes, breaking it up with a spoon, until fully browned with no pink remaining, reaching 165°F (74°C).

Stir in the chopped spinach, cooked quinoa, crushed tomatoes, dried oregano, salt, and black pepper. Cook for 2 minutes until the spinach wilts.

Stand the bell peppers upright in a baking dish and spoon the turkey mixture into each pepper.

Cover the dish with foil and bake for 30 minutes, then remove the foil and bake for 5-10 more minutes until the peppers are tender.

Let the peppers cool for a few minutes before serving warm.