Hey everyone, it’s Louise, welcome to our recipe site. Today, I will show you a way to make a special dish, turkey and quinoa stuffed peppers. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Once the turkey is browned, shut off the heat and fold in the quinoa, kale and pepitas. Mix to incorporate all ingredients thoroughly. A healthy twist on stuffed peppers!
Turkey and Quinoa Stuffed Peppers is one of the most popular of current trending meals on earth. It is enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. They’re nice and they look wonderful. Turkey and Quinoa Stuffed Peppers is something which I’ve loved my whole life.
To begin with this particular recipe, we must first prepare a few components. You can have turkey and quinoa stuffed peppers using 12 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Turkey and Quinoa Stuffed Peppers:
- Prepare 2 cups chicken broth
- Get 1 cup quinoa
- Prepare 1 lb ground turkey
- Make ready 1 garlic clove, minced
- Prepare 1/4 cup white wine
- Make ready 4 bell peppers
- Get 1/4 cup kale chopped finely
- Make ready 1/2 cup grated parmegan cheese
- Prepare 2 tbsp parsley chopped
- Make ready to taste salt and pepper
- Get pinch chili flakes
- Prepare 1/4 cup bread crumbs
Turkey Quinoa Stuffed Peppers: Choosing Bell Peppers. Bell peppers are packed with vitamins C, A and E and make a great vessel for a savory filling and satisfying dinner. For the bell peppers, choose red or orange. Brighter colored peppers have more nutrition in them and a sweeter taste.
Steps to make Turkey and Quinoa Stuffed Peppers:
- Preheat the oven to 425 degrees F. For the quinoa: Over medium-high heat, bring the broth to a boil in a medium saucepan. As the broth is coming to boil, add the quinoa, then stir and cover. Reduce the heat to a simmer and steam the quinoa until the grains pop, about 10 minutes. Remove from the heat and let stand for 10 minutes. Fluff with a fork.
- For the peppers: Set a large saute pan over medium-high heat. Add a drizzle of olive oil and add the turkey, crushed red pepper flakes and garlic. Sprinkle with salt and pepper. Cook until well browned, 5 to 7 minutes, while stirring with a wooden spoon and breaking up the pieces. Deglaze with the wine. While the turkey is browning, rinse the peppers and pat dry. With the pepper lying down on its side, cut off the top and remove the seeds and membrane. Repeat for the remaining peppers. Leave the stem on the top for presentation. Set aside.
- Once the turkey is browned, shut off the heat and fold in the quinoa, and kale. Mix to incorporate all ingredients thoroughly. Check for seasoning and adjust with salt and pepper if required.
- In a small mixing bowl, combine the panko and Parmesan. Add a drizzle of olive oil to lightly moisten and season with salt and pepper. Set the peppers on a roasting tray cut-side up and stuff each with about 1/3 cup of filling. Top each pepper half with about 2 tablespoons of breadcrumb-Parmesan topping. Cover loosely with foil, place in the center of the oven and bake for 15 minutes. When the peppers are tender and cooked through, remove the foil and turn on the broiler. Cook under the broiler to brown the panko breadcrumbs and crisp up, 1 to 2 minutes. Remove the peppers from the oven and allow to rest before serving.
Roasted red stuffed peppers filled with Mexican spiced turkey quinoa is a nutrient powerhouse! Firmly pack each pepper with about ½ cup to ¾ cup of turkey quinoa filling. These Southwestern Turkey Stuffed Peppers are filled with quinoa, black beans, roasted corn, and spices. Topped with typical taco fixings, this healthy meal is a twist on a classic and filled with fiber and protein. Quinoa is an amino acid-rich (protein) seed that has a fluffy, slightly crunchy texture and a mild nutty flavour when cooked.
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