Turkey and Quinoa Stuffed Peppers

Ingredients:

• 4 medium yellow bell peppers
• ½ cup quinoa, rinsed
• 1 cup water
• 500g turkey
• ½ cup zucchini, finely chopped
• 1/4 cup chopped fresh basil
• 3 tablespoons tomato paste
• ½ teaspoon salt
• 1/4 teaspoon black pepper
• 1¼ cups vegetable juice

Instructions:

• Cut top ¼ inch off each bell pepper. Remove and discard seeds. Combine quinoa and water in small saucepan. Cook according to package directions. Remove to large bowl; cool 5 minutes.
• Add turkey, zucchini, basil, tomato paste, salt, and black pepper to quinoa mixture; mix well. Fill each pepper evenly with quinoa mixture
• Place peppers in Crockpot® slow cooker. Pour ¼ cup vegetable broth over peppers; pour remaining 1 cup into bottom.
• Cover; cook on LOW 4 to 5 hours or on HIGH 2 ½ to 3 hours or until filling is cooked through and peppers are tender.