Stuffed Red Peppers with Quinoa, Mushrooms, and Turkey

Red peppers stuffed with ground turkey, quinoa, mushrooms, and tomato sauce, topped with melted Cheddar cheese make a great family meal.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 2 hr
• Calories: 389 Calories

Ingredients

• 2 cups water
• 1 tablespoon olive oil
• salt and ground black pepper to taste
• 1 pound ground turkey
• 1 onion, diced
• 1 (6 ounce) can tomato paste
• 1 cup uncooked quinoa
• 1 (8 ounce) package shredded Cheddar cheese, or to taste
• 1 (24 ounce) jar tomato sauce, or more to taste
• 12 mushrooms, chopped, or more to taste
• 8 large red bell peppers - tops, seeds, and membranes removed

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.

Step 3

Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add turkey and season with salt and pepper; cook and stir until turkey is no longer pink, 5 to 7 minutes. Add mushrooms and cook until softened, about 5 minutes.

Step 4

Transfer cooked turkey mixture to a large bowl. Add cooked quinoa, tomato sauce, and tomato paste. Stir well; add additional tomato sauce as needed, until filling has the consistency of a casserole.

Step 5

Arrange red bell peppers in a baking dish and spoon an equal amount of filling into each.

Step 6

Bake in the preheated oven for 45 minutes. Remove from oven and top each stuffed pepper with Cheddar cheese. Continue baking until cheese is melted, about 10 minutes more.