Stuffed Red Peppers with Quinoa, Mushrooms, and Turkey

Ingredients

• 4 large red bell peppers
• 1 cup quinoa
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 8 ounces mushrooms, chopped
• 1 pound ground turkey
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 cup shredded cheddar cheese

Directions

1. Preheat oven to 375 degrees F.
2. Cut the tops off the red peppers and remove the seeds.
3. Place the peppers in a baking dish and set aside.
4. Bring two cups of water to a boil in a medium saucepan. Add the quinoa and cook for 15 minutes, or until the quinoa is tender.
5. Heat the olive oil in a large skillet over medium heat. Add the onions and garlic and cook until softened, about 5 minutes.
6. Add the mushrooms and cook for another 4-5 minutes.
7. Add the ground turkey, oregano, basil, thyme, salt, and pepper. Cook until the turkey is cooked through, about 8-10 minutes.
8. Stir in the cooked quinoa and 1/2 cup of the cheese. Cook for another minute or two.
9. Fill the red peppers with the quinoa-turkey mixture, dividing evenly between the peppers.
10. Top with the remaining 1/2 cup of cheese.
11. Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes, or until the peppers are tender.
12. Serve and enjoy!

Interesting Facts

• Red peppers are a great source of vitamin C and beta-carotene.
• Quinoa is a complete protein, meaning it contains all nine essential amino acids.
• Mushrooms are a good source of antioxidants and B vitamins.
• Ground turkey is an excellent source of lean protein.