8 ounces button or cremini mushrooms, caps and stems chopped
2 ounces turkey pepperoni, cut into quarters, divided
8 ounces shredded mozzarella cheese (2 cups)
Chopped fresh basil, for garnish (optional)
Preheat the oven to 375℉. Spray a 9×13-inch glass baking dish with cooking spray and set aside.
Place a medium skillet over medium-high heat. When the pan is hot, spray generously with cooking spray (or use ½ teaspoon avocado oil or olive oil). Add the ground turkey and break it up with a spatula. Sprinkle with Italian seasoning, garlic powder, fennel seeds, salt and pepper. Stir to combine and cook for 7-8 minutes or until the turkey is no longer pink, stirring occasionally. Drain any excess liquid from the skillet and set aside.
To the baking dish, add the quinoa, water, and pizza sauce. Stir to combine. Add the cooked ground turkey, bell pepper, zucchini, onion, and mushrooms to the baking dish and stir to combine.
Add half of the turkey pepperoni and ¾ cup of the mozzarella cheese. Stir to combine.
Cover the baking dish tightly with aluminum foil and bake for 50 minutes or until the quinoa is tender.
Remove the foil from the baking dish and sprinkle the top with the remaining 1 ¼ cups mozzarella cheese and remaining pepperoni quarters. Bake for an additional 7-8 minutes or until the cheese has melted. Remove from the oven and let stand for 10 minutes before sprinkling with chopped basil, if using.
Store any leftovers in an airtight container in the refrigerator for up to 4 days. May be frozen for longer storage.
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