Turkey Quinoa Veggie Stuffed Peppers

These are the best stuffed peppers ever. Love the veggies and the fact that it is so healthy.
You could substitute rice for the quinoa if you prefer.

Ingredients:

10 sun dried tomatoes
6 bell peppers, any color
1 yellow onion, finely diced
1 zucchini, finely diced
3 cloves garlic, minced
1/4 c white wine
1/4 c gluten free chicken stock
1/2 c cooked quinoa
1/2 lb ground turkey 
1/2 c tomato sauce, (Optional)
1 T dried Basil

Directions:
Preheat oven to 350.
Place sun dried tomatoes in a heatproof bowl. Pour boiling water to cover them. Let them soak for at least 30 minutes. Drain, reserving liquid, and slice the tomatoes.

Slice the tops off the peppers, discard the stem but keep the flesh of the top. Dice finely. Set the peppers off to the side.

Preheat a large sauté pan over medium heat. Add a little olive oil, and then the diced yellow onion and the diced pepper tops. Sauté 6-7 minutes. Add the zucchini and garlic, and sauté for 1 more minute.

Pour in the white wine and stir, scraping up any bits that stick to the pan. Add the sliced tomatoes into the pan along with the chicken stock and a sprinkle of salt. Cover with a lid, turn the heat to low and simmer for 5 minutes.

Meanwhile, in a large pot 2/3 full of water, bring to a boil. Add peppers and cook for 5 minutes. Remove from water and set on a paper towel.

Remove vegetable mixture from heat and pour into a large bowl. In same pan, add ground turkey and brown.

To the vegetable mixture, add the cooked quinoa,  browned turkey, 1/4 c tomato sauce and the basil. With a large spoon (or your hands) mix together until evenly combined. If mixture looks dry, add some of the reserved tomato-soaking water until it is slightly moist. Press turkey-vegetable mixture into the cavity of the peppers. Cover with the remaining tomato sauce, if you like.

Place the peppers in a small casserole dish and bake at 350 degrees for 30 minutes.