Italian Stuffed Bell Pepper with Pesto & Mozzarella

0 Preheat the oven to 375 F.
1 Prepare the bell peppers by slicing them in halves, then remove the seeds and the membrane. Brush them with a little bit of olive oil inside out, and roast them in the oven until they’re just undercooked. 
2 In a non-stick pan, saute the diced onion until soft and translucent. Then add the ground turkey, Italian seasoning, salt, and pepper. 
3 Brown the ground chicken as you break it down with a wooden spoon, add a can of diced tomatoes, and cook everything together. 
4 Add in cooked quinoa and mozzarella and mix on medium heat until everything is melted. Season with salt and pepper.
5 ake the bell peppers out of the oven. They should be roasted but just undercooked.
6 Spoon the stuffing into each bell pepper half, then top with more mozzarella cheese. 
7 Return to the oven for 10 minutes. This will allow the flavors to settle, bell peppers to fully cook, and the cheese to melt. Top with pesto!