Turkey Stuffed Peppers

There are endless filling ideas for stuffed peppers but for a recent Sunday dinner, I threw together ground turkey & taco seasoning, with baby bella mushrooms and sharp cheddar. It turned out to be a quick, healthy and satisfying {gluten-free} meal. I kept it simple, but you could easily mix in other toppings for added flavor, such as: caramelized onions, garlic, black beans, corn, rice/quinoa, etc.

ingredients

bell peppers (4 - any color)
1 pound of ground turkey
1 cup baby bella mushrooms, sliced
1 cup sharp cheddar cheese, shredded

1 packet of taco seasoning
olive oil

directions

{1}

Preheat oven to 350 degrees. Cut off the top of each pepper, remove seeds and membrane. Coat the outside of each pepper in olive oil and set in a rimmed baking dish, with each pepper facing up.

{2}

In a large skillet, add a glug of olive oil and sauté mushrooms. In a separate skillet, mix turkey and taco seasoning, and brown meat. Combine the mushrooms and turkey together.

{3}

Spoon the turkey and mushrooms into each pepper until filled to the top. Any leftover filling can be placed surrounding the peppers in the baking dish. 

{4}

Cover baking dish with foil and bake for 30-35 minutes until peppers are tender. Remove from oven, sprinkle peppers with cheese and return to oven, baking uncovered for 5 minutes until cheese melts. Enjoy!