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)

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Cook the quinoa: Bring 2 cups of water and quinoa to a boil. Reduce heat to medium-low, cover, and simmer for 15–20 minutes, until quinoa is tender.
Prepare the filling: Heat olive oil in a skillet over medium heat. Add diced onion and cook for 5 minutes, until softened. Add ground turkey, season with salt and pepper, and cook until turkey is browned, 5–7 minutes.
Add mushrooms: Stir in chopped mushrooms and cook for 5 minutes until softened.
Combine ingredients: Transfer the turkey mixture to a bowl, add cooked quinoa, tomato sauce, and tomato paste. Mix well, adjusting tomato sauce for desired consistency.
Prepare the peppers: Preheat oven to 350°F (175°C). Arrange red bell peppers in a baking dish. Stuff each pepper with the turkey and quinoa mixture.
Bake: Bake stuffed peppers for 45 minutes.
Add cheese: Remove from oven, top with shredded Cheddar cheese, and bake for another 10 minutes, until cheese is melted and bubbly.
Serve: Let cool slightly before serving.

Vegetarian Option: Substitute turkey with lentils or plant-based protein for a vegetarian dish.

Cheese Options: Use mozzarella, Parmesan, or any cheese of your choice instead of Cheddar.

Add More Veggies: Feel free to add zucchini, spinach, or more bell peppers to the filling for extra nutrition.

Spicy Version: Add diced jalapeños or red pepper flakes for extra heat.