Stuffed Red Peppers with Quinoa, Mushrooms, and Turkey Recipe

 

Why You’ll Love This Recipe

This recipe is a great way to enjoy a balanced meal packed with protein, fiber, and vegetables. The combination of ground turkey, quinoa, and mushrooms offers a flavorful filling, while the tomato sauce keeps everything moist and delicious. The shredded Cheddar cheese on top adds a cheesy finish that both kids and adults will love. It’s a wholesome meal that’s easy to make, and the leftovers are just as tasty!

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)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Cook the quinoa: Bring 2 cups of water and the quinoa to a boil in a saucepan. Reduce the heat to medium-low, cover, and simmer for 15 to 20 minutes, or until the quinoa is tender.
2. Prepare the filling: Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for about 5 minutes, until softened. Add the ground turkey, seasoning with salt and pepper, and cook until the turkey is no longer pink, about 5 to 7 minutes.
3. Add mushrooms: Stir in the chopped mushrooms and cook for another 5 minutes until they are softened.
4. Combine ingredients: Transfer the cooked turkey mixture to a large bowl. Add the cooked quinoa, tomato sauce, and tomato paste. Stir everything well, adding extra tomato sauce as needed to achieve a casserole-like consistency.
5. Prepare the peppers: Preheat the oven to 350°F (175°C). Arrange the red bell peppers in a baking dish. Spoon an equal amount of the turkey and quinoa mixture into each pepper.
6. Bake: Bake the stuffed peppers in the preheated oven for 45 minutes.
7. Add cheese: Remove the peppers from the oven and top each one with shredded Cheddar cheese. Return the peppers to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
8. Serve: Remove from the oven and let the stuffed peppers cool slightly before serving.

Servings and Timing

• Servings: 8
• Prep Time: 30 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 2 hours

Variations

• Vegetarian Option: Substitute the ground turkey with lentils or another plant-based protein for a vegetarian version of this recipe.
• Different Cheese: You can use mozzarella, Parmesan, or any cheese you prefer in place of Cheddar for a different flavor.
• Add More Veggies: Feel free to add more vegetables to the filling, such as zucchini, spinach, or bell peppers, to make it even more nutritious.
• Spicy Version: For a spicier version, add some diced jalapeños or a pinch of red pepper flakes to the filling.

Storage/Reheating

• Storing: Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 4 days.
• Reheating: To reheat, place the stuffed peppers in a preheated oven at 350°F (175°C) for 10-15 minutes, or microwave individual peppers for 2-3 minutes until heated through.

FAQs

Can I make this dish ahead of time?

Yes, you can prepare the filling in advance and stuff the peppers a day before. Just cover and refrigerate them, and bake them when you’re ready.

Can I freeze the stuffed peppers?

Yes, you can freeze the stuffed peppers before or after baking. Wrap them tightly in plastic wrap and store them in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before baking or reheating.

Can I use a different type of meat instead of turkey?

Absolutely! You can substitute ground turkey with ground chicken, beef, depending on your preference.

How do I prevent the peppers from getting soggy?

To prevent sogginess, make sure you cook the quinoa fully and allow the bell peppers to be slightly par-cooked before stuffing them. Also, avoid adding too much liquid to the filling.

How do I make the quinoa fluffier?

Make sure you rinse the quinoa before cooking it to remove its natural coating (saponin). This will help it become fluffy and less bitter.

Can I use different types of bell peppers?

Yes, you can use any color of bell pepper—red, yellow, or orange. The red peppers are typically sweeter and work great for stuffing.

What can I serve with stuffed peppers?

Stuffed peppers go well with a side of salad, rice, or roasted vegetables. You can also serve them with some crusty bread to soak up the tomato sauce.

Can I make this recipe vegetarian?

Yes, simply replace the turkey with a plant-based protein like quinoa, lentils, or beans, and omit the cheese or use a dairy-free option.

How can I make this recipe spicier?

Add chili powder, diced jalapeños, or a sprinkle of cayenne pepper to the filling for extra heat.

Can I use canned mushrooms instead of fresh?

While fresh mushrooms are recommended for their flavor and texture, you can use canned mushrooms in a pinch. Just be sure to drain them well before adding them to the filling.

Conclusion

Stuffed Red Peppers with Quinoa, Mushrooms, and Turkey are a wholesome and delicious meal that is perfect for a family dinner or meal prep. With the savory turkey and quinoa filling, combined with melted Cheddar cheese, this dish is both nutritious and satisfying. Easy to customize, it can be made with different vegetables or proteins to suit your tastes. Whether you make them ahead or enjoy them fresh, these stuffed peppers are sure to be a hit!

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