Stuffed red peppers with turkey mince, quinoa and mushrooms

    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

    Serves: 8 

    • 475ml water
    • 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

    Prep:30min  ›  Cook:1hr30min  ›  Ready in:2hr 

    1. 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.
    2. 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.
    3. Preheat the oven to 180 C / Gas 4.
    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.
    5. Arrange red peppers in a baking dish and spoon an equal amount of filling into each.
    6. 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.

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