Make half of the recipe for 2 people (fills 4 large peppers). (You can keep 2 peppers for another meal). To speed the cooking process, microwave the peppers for a couple of minutes before filling them.

6 Peppers, Cut Off Top And Bottom	2 1/2 Teaspoons Worcestershire
-And Use Them	-Sauce
1 Pound Ground Turkey Or 1 Can Of	1 Teaspoon Salt
-Black Beans	1 Teaspoon Pepper
1 Cup Quinoa + 2 Cups Water To	1 Teaspoon Chili Powder
-Cook, See Below For Instruction	2 Teaspoons Fresh Thyme
-How To Cook	1/3 Cup Feta Cheese
1/2 Large Onion, Chopped	2 Tablespoons Toasted Pine Nuts Or
2 Cups Tomato Sauce	-Any Other Nuts, I Have Used
1 Or 2 Garlic Cloves, Chopped	-Sunflower Seeds
1 Or 2 Teaspoon Tabasco Sauce Or	Parsley For Garnish
-Less

Preheat oven to 400 degrees. Cook for 30 minutes.

QUINOA NEEDS TO BE RINSED BEFORE COOKING, run warm water into a pot so the Quinoa (1 cup) agitates but does not overflow. Rinse for 3 minutes, drain well.

To cook Quinoa:

Add rinsed Quinoa (1 cup) and 2 cups of water in saucepan and bring to a boil, stirring occasionally. Cover and simmer over low heat for 15 minutes until water is gone. Set aside.

Cook turkey meat over medium heat. Chop the tops and bottoms of peppers into pieces and add to turkey along with the chopped onion and garlic. Sauté over medium heat. Add tomato sauce and remaining ingredients except the feta cheese and pine nuts. Simmer for 5 to 10 minutes. Remove from heat.

Combine the cooked Quinoa with the sauce mixture. Add the pine nuts and half of the feta cheese.

Remove the inside of the peppers. Portions the mixture into each of the peppers and place them in a casserole dish. Top with the remaining feta cheese. Add a little water in the bottom of the casserole dish and bake for 30 minutes.