The sky's the limit when it comes to stuffing peppers. This version includes ground turkey, quinoa, veggies, pine nuts, pumpkin seeds and raisins, infused with a sweet 'n spicy combination of Moroccan flavors. Make this dish the night before (or during the weekend) and just serve with a salad or fruit for a satisfying quickie dinner.
Make ahead and Storage Tips: peppers may be prepared up to 2 days ahead. Cover and refrigerate; bake as directed. Reheat leftover stuffed peppers at 325 degrees F for about 20 minutes or until hot. This dish may also be frozen for up to 4 months.