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Stuffed Peppers with Quinoa, Mushrooms, and Turkey

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Indulge in the vibrant flavors of stuffed peppers filled with a savory mix of quinoa, ground turkey, and earthy mushrooms. This dish is not just visually appealing but also packed with nutrients and comforting goodness. Perfect for family dinners or meal prep, these stuffed peppers will have everyone asking for seconds!

Ingredients

Scale
  • 4 medium bell peppers (any color)
  • 1 cup quinoa, rinsed
  • 1 lb ground turkey
  • 1 cup mushrooms, chopped (cremini or button)
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 cup shredded mozzarella cheese
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp cumin
  • 1 tsp paprika
  • 2 tbsp olive oil

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Cook quinoa by combining it with 2 cups of water in a pot; bring to a boil, reduce heat to low, cover, and simmer for about 15 minutes until fluffy.
  3. In a skillet, heat olive oil over medium heat. Sauté onions and garlic until golden brown. Add ground turkey and cook until no longer pink.
  4. Stir in mushrooms and cooked quinoa; season with salt, pepper, cumin, and paprika.
  5. Cut tops off bell peppers and remove seeds. Stuff each pepper generously with the filling.
  6. Place stuffed peppers in a baking dish, top with cheese, cover loosely with foil, and bake for 30–35 minutes until tender.

Nutrition

Keywords: Feel free to substitute quinoa with brown rice or couscous. Add diced tomatoes for extra moisture or fresh herbs for flavor. Store leftovers in the fridge for up to four days or freeze them for longer storage.

Find it online: https://nrecipes.com/savory-stuffed-peppers-with-quinoa-mushroom-turkey/