6portobello mushroom capsor bell pepper halves -- I used 4 mushroom caps and split 1 bell pepper
½cupcheesesuch as cheddar or Monterey Jack, grated
For the taco seasoning
¾teaspooncumin
¾teaspoonchili powder
¾teaspoonsmoked paprika
pinchcrushed red pepper
¾teaspoonoregano
1teaspoonkosher salt
½teaspoonblack pepper
for garnish
cheesesuch as cheddar or Monterey Jack, grated
green onionssliced
cilantro
salsa
Instructions
Preheat oven to 375°. Line a rimmed sheet pan with parchment paper.
In a large skillet over medium high heat add one tablespoon olive oil. When the oil is hot, add the onion, zucchini and garlic and cook until softened, 3-5 minutes. Transfer to a small bowl. Add the remaining tablespoon olive oil to the pan and add the turkey, breaking it up and stirring until browned. Add the taco seasoning and cook for one additional minute. Remove the turkey from heat and add the sautéed vegetables back to the pan. Add the cooked quinoa and pickled jalapeños and stir to combine.
Stuff the portobello caps and bell peppers generously with turkey stuffing. Place the stuffed vegetables on the baking sheet. Cover lightly with tin foil and bake for 20 minutes. Divide cheese among the stuffed vegetables and bake for 8-10 minutes longer. Remove from oven and transfer to a serving platter. Serve topped with garnishes.
Notes
Mushroom caps will hold a lot of moisture and may leak onto your baking sheet. If they seem to be very wet, pick the mushroom caps up with both hands and gently tilt it so that the excess liquid can escape. Transfer to a serving platter.