A flavorful and nutritious dish featuring bell peppers stuffed with a savory mixture of quinoa, ground turkey, and mushrooms, topped with melted Cheddar cheese.
Ingredients
1 cup quinoa
2 cups water
1 tablespoon olive oil
1 medium onion
1 pound ground turkey
to taste salt
to taste pepper
1 cup mushrooms
1 cup tomato sauce
2 tablespoons tomato paste
4 red bell peppers
1 cup shredded Cheddar cheese
Method
Begin by boiling water in a saucepan and add quinoa. Once it reaches a boil, lower the heat to medium-low, cover, and let it simmer for about 15 to 20 minutes until the quinoa is fluffy.
In a large skillet, warm olive oil over medium heat. Add diced onion and sauté until soft and translucent, which should take about 5 minutes. Then, add ground turkey, season with salt and pepper, and cook until browned, approximately 5 to 7 minutes. Stir in chopped mushrooms and cook until they soften, around 5 minutes.
Preheat your oven to 350°F (175°C).
In a mixing bowl, combine the cooked turkey mixture with the fluffy quinoa, tomato sauce, and a touch of tomato paste. Mix until everything is well blended and has a casserole-like texture, adding more tomato sauce if needed.
Stand the red bell peppers upright in a baking dish and fill each one with the turkey and quinoa filling, making sure to distribute it evenly.
Bake the stuffed peppers in the preheated oven for 45 minutes. After baking, remove from the oven and top each pepper with shredded Cheddar cheese. Return to the oven for another 10 minutes or until the cheese is melted and bubbly.
