Stuffed Red Peppers with Quinoa, Mushrooms, and Turkey


  • 2 cups water
  • 1 cup uncooked quinoa
  • 1 tablespoon olive oil
  • 1onion, diced
  • 1 pound ground turkey
  • salt and ground black pepper to taste
  • 12mushrooms, 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
  • Directions

  • Step 1

    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 2

    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 3

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

  • 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.

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