Stuffed Red Peppers with Quinoa, Mushrooms, and Turkey The Best Recipes

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Stuffed Red Peppers with Quinoa, Mushrooms, and Turkey

"Kid-friendly red bell peppers stuffed with ground turkey and quinoa."

Ingredients :

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

Instructions :

Prep : 30M	Cook : 8M	Ready in : 2H

• 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.
• 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.
• Preheat the oven to 350 degrees F (175 degrees C).
• 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.
• Arrange red bell peppers in a baking dish and spoon an equal amount of filling into each.
• 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.

Notes :

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