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
- 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)
Instructions
- 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.
- 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.
- 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.
- In a large bowl, mix cooked quinoa with the turkey mixture, tomato sauce, salt, pepper, and herbs.
- Fill each pepper generously with the filling and top with shredded cheese.
- 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