Turkey and Quinoa Stuffed Peppers

Name: Turkey and Quinoa Stuffed Peppers
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Global
Ingredients: 1 ripe avocado, halved, pitted, peeled and diced; 1 leave Fresh flat parsley sprigs, for garnish; 1 handful fresh cilantro leaves; 1 clove minced garlic; 1 clove garlic, peeled and minced; 2 larges green bell peppers; 1 teaspoon ground cumin; 1 jalapeno, coarsely chopped and seeds removed; 1 Juice of lime; 473 milliliters lightly packed stemmed and julienned kale leaves; 4 servings Kosher salt and freshly cracked black pepper; 454 grams lean ground turkey; 473 milliliters low-sodium chicken broth; 4 servings Olive oil; 4 servings Extra-virgin olive oil; 355 milliliters finely ground panko breadcrumbs; 59 milliliters grated Parmesan; 59 milliliters toasted pepitas; 237 milliliters red quinoa; 2 larges red bell peppers; 1 teaspoon crushed red pepper flakes; 227 grams medium tomatillos (about , husked; 59 milliliters white wine; 1 sweet onion, like Maui or Vidallia, rough chopped

Turkey and Quinoa Stuffed Peppers might be just the main course you are searching for. One serving contains 867 calories, 46g of protein, and 47g of fat. This recipe serves 4. This recipe from Foodnetwork requires olive oil, flat parsley sprigs, pepitas, and garlic. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes. If you like this recipe, you might also like recipes such as Clean Eating Turkey Quinoa Stuffed Peppers, Stuffed Peppers with Mexican Spiced Turkey Quinoa, and Clean Eating Turkey Quinoa Stuffed Peppers.

Instructions

Watch how to make this recipe.

Preheat the oven to 425 degrees F.

Equipment you will use

Oven

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.

Ingredients you will need

Pop

Quinoa

Broth

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Peppers

Equipment you will use

Frying Pan

Add a drizzle of olive oil and add the turkey, crushed red pepper flakes and garlic.

Ingredients you will need

Red Pepper Flakes

Olive Oil

Garlic

Whole Turkey

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.

Ingredients you will need

Salt And Pepper

Peppers

Pepper

Whole Turkey

Seeds

Wine

Equipment you will use

Wooden Spoon

Once the turkey is browned, shut off the heat and fold in the quinoa, kale and pepitas.

Ingredients you will need

Pumpkin Seeds

Quinoa

Whole Turkey

Kale

Mix to incorporate all ingredients thoroughly. Check for seasoning and adjust with salt and pepper if required.

Ingredients you will need

Salt And Pepper

Seasoning

In a small mixing bowl, combine the panko and Parmesan.

Ingredients you will need

Parmesan

Panko

Equipment you will use

Mixing Bowl

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 panko-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.

Ingredients you will need

Panko

Salt And Pepper

Olive Oil

Parmesan

Peppers

Pepper

Equipment you will use

Broiler

Aluminum Foil

Remove the peppers from the oven and allow to rest before serving.

Ingredients you will need

Peppers

Equipment you will use

Oven

To present, place 1/4 cup of Roasted Tomatillo Avocado Sauce on a plate and place the roasted, stuffed pepper halves in the middle of sauce.

Ingredients you will need

Tomatillos

Avocado

Pepper

Sauce

Garnish with parsley sprigs.

Ingredients you will need

Parsley

Preheat the oven to 350 degrees F.

Equipment you will use

Oven

Place the tomatillos onto a baking sheet. Toss the tomatillos with olive oil. Season with salt and pepper and place into the oven. Roast until nicely charred, about 10 minutes.

Ingredients you will need

Salt And Pepper

Tomatillos

Olive Oil

Equipment you will use

Baking Sheet

Oven

Remove from the oven and set aside to cool.

Equipment you will use

Oven

Combine the tomatillos, 1/4 cup water, cumin, 1 teaspoon salt, avocado, garlic, jalapenos, onions, lime juice and cilantro in a blender and puree until completely smooth.

Ingredients you will need

Lime Juice