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Recipes
Turkey Taco Stuffed Vegetables
Recipe

19 INGREDIENTS • 12 STEPS • 35MINS

Turkey Taco Stuffed Vegetables

4.3
3 ratings
These stuffed mushrooms are savory and meaty with a toasty-spicy Tex-Mex flavor!
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Turkey Taco Stuffed Vegetables
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Garlic & Zest
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
http://www.garlicandzest.com
These stuffed mushrooms are savory and meaty with a toasty-spicy Tex-Mex flavor!
35MINS
Total Time
$1.10
Cost Per Serving
Ingredients
Servings
12
US / Metric
Ground Cumin
3/4 tsp
Ground Cumin
Chili Powder
3/4 tsp
Chili Powder
Crushed Red Pepper Flakes
1 pinch
Crushed Red Pepper Flakes
Quinoa
1 cup
Quinoa, cooked
equals 1/3 cup uncooked quinoa
Onion
1 cup
Onion, diced
Zucchini
1
Medium Zucchini, shredded
Garlic
2 cloves
Garlic, minced
Olive Oil
2 Tbsp
Pickled Jalapeño Pepper
2 Tbsp
Pickled Jalapeño Peppers, chopped
Portabella Mushroom Cap
6
Portabella Mushroom Caps
or Bell Pepper Halves
Cheddar Cheese
1/2 cup
Cheddar Cheese, grated
or Grated Monterey Jack
Scallion
to taste
Scallions
Fresh Cilantro
to taste
Salsa
to taste
Salsa
Nutrition Per Serving
VIEW ALL
Calories
172
Fat
7.8 g
Protein
12.5 g
Carbs
13.2 g
Add to plan
logo
Turkey Taco Stuffed Vegetables
Save
author_avatar
Garlic & Zest
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
http://www.garlicandzest.com
Cooking InstructionsHide images
step 1
Preheat oven to 375 degrees F (190 degrees C).
step 2
Line a rimmed sheet pan with parchment paper.
step 3
To make taco seasoning, mix Ground Cumin (3/4 tsp), Chili Powder (3/4 tsp), Smoked Paprika (3/4 tsp), Crushed Red Pepper Flakes (1 pinch), Dried Oregano (3/4 tsp), Kosher Salt (1 tsp) and Ground Black Pepper (1/2 tsp). Set aside.
step 3 To make taco seasoning, mix Ground Cumin (3/4 tsp), Chili Powder (3/4 tsp), Smoked Paprika (3/4 tsp), Crushed Red Pepper Flakes (1 pinch), Dried Oregano (3/4 tsp), Kosher Salt (1 tsp) and Ground Black Pepper (1/2 tsp). Set aside.
step 4
In a large skillet over medium high heat, add Olive Oil (1 Tbsp). When the oil is hot, add Onion (1 cup), Zucchini (1), and Garlic (2 cloves). Cook until softened, 3-5 minutes. Transfer mixture to a small bowl.
step 4 In a large skillet over medium high heat, add Olive Oil (1 Tbsp). When the oil is hot, add Onion (1 cup), Zucchini (1), and Garlic (2 cloves). Cook until softened, 3-5 minutes. Transfer mixture to a small bowl.
step 5
Add remaining Olive Oil (1 Tbsp) to the pan and add the Ground Turkey (1 lb), breaking it up and stirring until browned.
step 5 Add remaining Olive Oil (1 Tbsp) to the pan and add the Ground Turkey (1 lb), breaking it up and stirring until browned.
step 6
Add the taco seasoning and cook for one additional minute.
step 7
Remove the turkey from heat and add the sautéed vegetables back to the pan.
step 8
Add the Quinoa (1 cup) and Pickled Jalapeño Peppers (2 Tbsp) and stir to combine.
step 9
Stuff the Portabella Mushroom Caps (6) generously with turkey stuffing.
step 9 Stuff the Portabella Mushroom Caps (6) generously with turkey stuffing.
step 10
Place the stuffed vegetables on the baking sheet. Cover lightly with tin foil and bake for 20 minutes.
step 11
Divide Cheddar Cheese (1/2 cup) among the stuffed vegetables and bake for 8-10 minutes longer.
step 11 Divide Cheddar Cheese (1/2 cup) among the stuffed vegetables and bake for 8-10 minutes longer.
step 12
Remove from oven and transfer to a serving platter. Top with Scallions (to taste), Fresh Cilantro (to taste), and Salsa (to taste). Serve and enjoy!
step 12 Remove from oven and transfer to a serving platter. Top with Scallions (to taste), Fresh Cilantro (to taste), and Salsa (to taste). Serve and enjoy!
Tags
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Appetizers
American
Gluten-Free
Brunch
Lunch
Shellfish-Free
Dinner
Mushrooms
Side Dish
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