Delicious Stuffed Peppers with Quinoa, Mushroom & Turkey

The aroma of roasted peppers stuffed with a savory blend of quinoa, mushrooms, and turkey wafts through the kitchen, making your mouth water in anticipation. savory breakfast enchiladas These stuffed peppers are not just a meal; they’re a colorful celebration of flavors and textures that can brighten any dinner table.

Picture this: a cozy evening with friends or family, laughter filling the air as you serve these vibrant stuffed peppers. Each bite delivers a delightful crunch followed by a burst of umami richness that dances on your taste buds. cozy chicken pot pie soup This dish is perfect for those nights when you want to impress without stressing over complicated recipes. For more inspiration, check out this Cozy Cabbage Soup recipe.

Ingredients for Stuffed Peppers (Quinoa/Mushroom/Turkey)

For more inspiration, check out this Flavorful Chicken Burrito Bowls recipe.

Here’s what you’ll need to make this delicious dish:

• Bell Peppers: Choose vibrant colors like red, yellow, and green for visual appeal and sweetness. sweet cranberry cheesecake oats.
• Quinoa: A protein-packed grain that adds heartiness and texture; rinse before cooking.
• Mushrooms: Fresh or cremini mushrooms bring an earthy flavor; chop them finely for even distribution.
• Ground Turkey: Lean meat that keeps the dish light yet filling; opt for extra-lean for fewer calories.
• Onion: Diced onion adds sweetness and depth to the filling; sauté until translucent for best flavor.
• Garlic: Minced garlic amplifies the flavor profile; use fresh cloves for better results.
• Tomato Sauce: Use low-sodium varieties to control salt levels while adding moisture and tanginess.
• Cheese: Shredded cheese adds a gooey topping that melts beautifully; mozzarella or cheddar work well.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Stuffed Peppers (Quinoa/Mushroom/Turkey)

Follow these simple steps to prepare this delicious dish:

Step 1: Prepare the Peppers

Start by preheating your oven to 375°F (190°C). Cut the tops off your bell peppers and remove the seeds. Arrange them upright in a baking dish.

Step 2: Cook the Quinoa

In a saucepan, combine one cup of rinsed quinoa with two cups of water. Bring it to a boil, then reduce heat to low and cover until all water is absorbed—about 15 minutes. Fluff with a fork once done.

Step 3: Sauté the Fillings

While quinoa cooks, heat some olive oil in a skillet over medium heat. Add diced onions and minced garlic; sauté until they become fragrant and translucent—around five minutes. Toss in chopped mushrooms and ground turkey, cooking until browned.

Step 4: Mix It Up

In a large bowl, combine cooked quinoa with sautéed turkey mixture. Stir in tomato sauce and season with salt, pepper, and your favorite herbs—basil or oregano work wonders here.

Step 5: Stuff the Peppers

Spoon generous amounts of your hearty filling into each bell pepper until overflowing slightly. Top each pepper with shredded cheese because cheese equals happiness!

Step 6: Bake

Pour about half an inch of water into the bottom of your baking dish (this keeps the peppers moist) and cover tightly with aluminum foil. Bake for around 30 minutes. Remove foil and bake another ten minutes until cheese is bubbly.

Transfer to plates and drizzle with extra tomato sauce if desired for the perfect finishing touch!

These stuffed peppers will transport you straight to flavor town while filling your home with mouthwatering aromas! Enjoy every bite!

Perfecting the Cooking Process

To ensure your stuffed peppers turn out perfectly, start by preheating your oven while you prepare the filling. Sauté your mushrooms and turkey until golden brown, then cook the quinoa separately. Finally, blend everything together and fill those peppers with love.

Add Your Touch

Feel free to customize your stuffed peppers! Swap quinoa for rice or add black beans for extra protein. Want a flavor kick? Try adding jalapeños or different cheeses on top for that gooey goodness.

Storing & Reheating

Store leftover stuffed peppers in an airtight container in the fridge for up to three days. To reheat, pop them in the oven at 350°F for about 15 minutes or until heated through.

Sometimes I make these stuffed peppers when I have friends over, and they always ask for seconds! It’s incredible how such a simple recipe can bring everyone together around the table.

FAQs :

What are the best peppers for stuffed peppers?

When selecting peppers for stuffed peppers, it’s essential to choose varieties that hold up well during cooking. Bell peppers are the most popular choice due to their sweet flavor and sturdy shape. However, you can also experiment with poblano or banana peppers for a unique twist. Each type offers different taste profiles, so feel free to mix and match based on your preferences. Additionally, consider the color; red, yellow, and orange bell peppers tend to be sweeter than green ones.

Can I make stuffed peppers ahead of time?

Yes, making stuffed peppers ahead of time is a great way to save time on busy days. Prepare the filling using quinoa, mushrooms, or turkey as desired. Once assembled, you can refrigerate them for up to 24 hours before baking. Alternatively, you can freeze stuffed peppers for longer storage. Just ensure they are tightly wrapped in plastic wrap or stored in an airtight container. When you’re ready to bake them, adjust the cooking time if they’re frozen.

What can I serve with stuffed peppers?

Stuffed peppers pair wonderfully with a variety of side dishes. For a light option, consider serving a fresh green salad drizzled with vinaigrette. You might also enjoy pairing them with rice or quinoa pilaf for added texture and flavor. If you want something heartier, garlic bread or roasted vegetables would complement the dish perfectly. Feel free to get creative and choose sides that suit your personal taste!

Are stuffed peppers healthy?

Stuffed peppers can be a nutritious meal when prepared with wholesome ingredients like quinoa, mushrooms, and lean turkey. They provide an excellent source of vitamins A and C from the bell peppers while offering protein and fiber from the filling components. By controlling what goes into your stuffed peppers, you can create a balanced dish that fits into various dietary plans. Opting for whole grains and fresh vegetables enhances both health benefits and flavors.

Conclusion for Stuffed Peppers (Quinoa/Mushroom/Turkey) :

Stuffed Peppers (Quinoa/Mushroom/Turkey) offer a delightful fusion of flavors while providing essential nutrients. By using quality ingredients like quinoa and lean turkey, this dish not only satisfies hunger but also supports healthy eating habits. Whether you prepare them ahead of time or serve them fresh out of the oven, these stuffed delights are versatile and appealing for any meal occasion. Enjoy experimenting with different flavors and sides to make this dish uniquely yours!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Print

Stuffed Peppers (Quinoa/Mushroom/Turkey)

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Clare Schmidt
• Total Time: 55 minutes
• Yield: Serves 4

Print Recipe

Pin Recipe

Description

Stuffed Peppers filled with a savory blend of quinoa, mushrooms, and ground turkey are a vibrant and nutritious meal that can elevate any dinner table. Perfect for impressing family and friends, this easy-to-make dish combines colorful ingredients with delightful flavors and textures. Customizable to meet various dietary needs, these stuffed peppers are ideal for busy weeknights or special occasions.

---

Ingredients

Scale 1x2x3x

• 3 large bell peppers (red, yellow, or green)
• 1 cup quinoa (rinsed)
• 1 cup diced mushrooms (fresh or cremini)
• 1 lb ground turkey (extra-lean)
• 1 medium onion (diced)
• 2 cloves garlic (minced)
• 1 cup low-sodium tomato sauce
• 1 cup shredded cheese (mozzarella or cheddar)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 375°F (190°C). Cut off the tops of the bell peppers and remove seeds. Arrange them upright in a baking dish.
2. In a saucepan, combine rinsed quinoa with 2 cups water. Bring to a boil, reduce heat to low, cover until water is absorbed (about 15 minutes). Fluff with a fork.
3. Heat olive oil in a skillet over medium heat. Add onions and garlic; sauté until translucent (about 5 minutes). Add chopped mushrooms and ground turkey; cook until browned.
4. In a large bowl, mix cooked quinoa with the turkey mixture, tomato sauce, salt, pepper, and herbs.
5. Fill each pepper generously with the filling and top with shredded cheese.
6. Pour half an inch of water into the baking dish, cover tightly with foil, and bake for about 30 minutes. Remove foil and bake an additional 10 minutes until cheese is bubbly.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Main
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 stuffed pepper (250g)
• Calories: 320
• Sugar: 5g
• Sodium: 480mg
• Fat: 10g
• Saturated Fat: 4g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 7g
• Protein: 24g
• Cholesterol: 70mg