Classic Stuffed Peppers

This was my first time making stuffed peppers and I was very happy with how they turned out!  I made a few changes to the original recipe to lighten up this dish -- substituted ground turkey for the ground beef, used quinoa instead of rice, added a chopped pepper to the filling and decreased the cheese.  However, I am sharing the original recipe with you and I've noted where I made changes.

Classic Stuffed Peppers
Source:  adapted from America's Test Kitchen
Yields:  4 servings

Ingredients
4 medium bell peppers (red, yellow, or orange) (about 6 ounces each), 1/2 inch trimmed off tops, cores and seeds discarded
1/2 cup quinoa or rice
1 1/2 tablespoons olive oil
1 medium onion, chopped fine (about 1 cup)
12 ounces ground turkey or ground beef
3 medium cloves garlic, minced
1 can (14.5 ounces) diced tomatoes, drained, 1/4 cup juice reserved
1 cup shredded monterey jack cheese (I used about half of this amount)
2 tablespoons chopped fresh parsley leaves
salt and pepper, season to taste
1/4 cup ketchup
1/4 cup shredded parmesan cheese

Directions
1. Bring 4 quarts water to boil in large stockpot or Dutch oven over high heat. Add 1 tablespoon salt and bell peppers. Cook until peppers just begin to soften, about 3 minutes. Using slotted spoon, remove peppers from pot, drain off excess water, and place peppers cut-sides up on paper towels.

2. Prepare quinoa or rice, as directed on package.

2. Adjust oven rack to middle position and heat oven to 350 degrees.

3. Meanwhile, heat 12-inch heavy-bottomed skillet over medium-high heat until hot, about 1 1/2 minutes; add oil and swirl to coat. Add 1 chopped onion, 1 chopped pepper and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add ground beef and cook, breaking beef into small pieces with spoon, until no longer pink, about 4 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Transfer mixture to bowl with rice; stir in tomatoes, 1 cup cheese, parsley, and salt and pepper to taste.

4. Stir together ketchup and reserved tomato juice in small bowl.

5. Place peppers cut-side up in 9-inch square baking dish. Using soup spoon, divide filling evenly among peppers. Spoon 2 tablespoons ketchup mixture over each filled pepper and sprinkle each with 1 tablespoon of parmesan cheese. Bake until cheese is browned and filling is heated through, 25 to 30 minutes. Serve immediately.