Red peppers are stuffed with turkey mince, quinoa, mushrooms and tomato passata, then topped with Cheddar cheese and cooked until the cheese melts. Yum!
1 person made this
170g uncooked quinoa
1 tablespoon olive oil
1 onion, diced
450g turkey mince
salt and ground black pepper to taste
12 mushrooms, chopped, or more to taste
675ml tomato passata, or more to taste
175g tomato puree
8 large red peppers - tops, seeds and membranes removed
225g grated Cheddar cheese, or to taste
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Method Prep:30min › Cook:1hr30min › Ready in:2hr
Bring water and quinoa to the boil in a saucepan. Reduce heat to medium-low, cover and simmer until quinoa is tender, 15 to 20 minutes.
Heat olive oil in a large pan over medium heat. Add onion and cook until softened, about 5 minutes. Add turkey mince and season with salt and pepper; cook and stir until turkey is cooked through, 5 to 7 minutes. Add mushrooms and cook until softened, about 5 minutes.
Preheat the oven to 180 C / Gas 4.
Transfer cooked turkey mixture to a large bowl. Add cooked quinoa, tomato passata and tomato puree. Stir well; add additional tomato passata as needed, until filling has the consistency of a stew.
Arrange red peppers in a baking dish and spoon an equal amount of filling into each.
Bake in the preheated oven for 45 minutes. Remove from oven and top each stuffed pepper with grated Cheddar cheese. Continue baking until cheese is melted, about 10 minutes more.