• Place a large frying pan on the stove and turn to medium heat with olive or avocado oil. While that is heating up peel and dice your sweet potato(s) into bite-sized pieces.
• Cover the pan with a lid, and fry sweet potatoes for 5-7 minutes on each side. Remove the potatoes from the pan and set aside.
• To your hot pan, add an additional tablespoon of olive or avocado oil, and leave on medium heat. Add your minced garlic and diced onion and let them cook down for a few minutes.
• Add your ground turkey, mash it, and cook it down for about 8 minutes.
• Add your crushed tomatoes, olive oil, oregano, basil, parsley, and salt and pepper.
• Add your cooked quinoa and mix well.
• Turn heat to low and let simmer for 20 minutes. Halfway through you can add your sweet potatoes and allow them to simmer for the remaining 10 minutes. Here, all the flavors will cook together creating a wonderful aroma in your kitchen. You can also taste-test it and decide if you would like to add more seasoning to your liking.
• While that is simmering, wash your peppers, cut the tops off of them, and gut them, removing the veins and seeds. Cut the stems off the tops and use the tops! See the picture below.

Baking instructions

• Preheat oven to 350 degrees F and oil your casserole dish to prevent sticking.
• Spoon the mixture into each pepper, filling them as much as it will allow. Place pepper tops back on each pepper.
• Place into oven and bake for 60 minutes. This will leave a slight crunch to the pepper. If you want the pepper even softer, bake it for an additional 20 minutes, check frequently to avoid burning.
• Once done, garnish with chives or parsley, and enjoy!
• You can store any leftovers in an airtight container for up to 4 days in the refrigerator.