Stuffed Peppers (Quinoa/Mushroom/Turkey)
Stuffed peppers filled with a delightful mix of quinoa, mushrooms, and ground turkey are the perfect wholesome meal that brings warmth and flavor to your table. Vibrant and packed with nutrients, these colorful peppers are ideal for busy weeknights or as a crowd-pleasing dish at gatherings. Enjoy the satisfying combination of textures and tastes in every bite, making them an excellent choice for any occasion.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 large bell peppers (red, yellow, or green)
- 1 cup quinoa (rinsed)
- 1 cup water
- 1 cup cremini or button mushrooms (chopped)
- 1 lb ground turkey
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 1 cup tomato sauce
- 1 cup shredded cheese (e.g., mozzarella or cheddar)
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a baking dish.
- In a saucepan, combine rinsed quinoa and water; bring to a boil, then reduce heat, cover, and simmer for 15 minutes until water is absorbed.
- In a skillet over medium heat, sauté diced onion and minced garlic in olive oil until translucent. Add chopped mushrooms and ground turkey; cook until browned.
- Stir in cooked quinoa, half of the tomato sauce, salt, and pepper until well combined.
- Cut tops off the bell peppers and remove seeds; fill each pepper generously with the turkey-quinoa mixture.
- Place stuffed peppers upright in the baking dish; pour remaining tomato sauce over them and cover loosely with foil. Bake for 30–35 minutes until tender.
Nutrition
- Serving Size: 1 stuffed pepper (approximately 250g)
- Calories: 320
- Sugar: 6g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 24g
- Cholesterol: 70mg