Hey everyone, it’s John, welcome to our recipe page. Today, we’re going to prepare a Best dish, turkey and quinoa stuffed peppers. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look 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 recent trending foods in the world. It is appreciated by millions every day. It is simple, it is quick, it tastes yummy. They’re fine and they look fantastic. Turkey and Quinoa Stuffed Peppers is something that I’ve loved my whole life.
To get started with this recipe, we must prepare a few ingredients. You can have turkey and quinoa stuffed peppers using 12 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Turkey and Quinoa Stuffed Peppers:
- Make ready chicken broth
- Take quinoa
- Make ready ground turkey
- Get garlic clove, minced
- Prepare white wine
- Make ready bell peppers
- Take kale chopped finely
- Take grated parmegan cheese
- Get parsley chopped
- Make ready salt and pepper
- Prepare chili flakes
- Prepare bread crumbs
Brighter colored peppers have more nutrition in them and a sweeter taste. 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. Quinoa is an amino acid-rich (protein) seed that has a fluffy, slightly crunchy texture and a mild nutty flavour when cooked.
Instructions 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.
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. This recipe gives old-world stuffed peppers a fresh and healthful update with colorful (and more vitamin-C rich) red, yellow and/or orange peppers, stuffed with a satisfying filling that's enlivened with spinach and herbs. These turkey quinoa stuffed peppers are so hearty and simple, with big flavors from sweet potato, butternut squash, smoked gouda and spices. Watch Chef Laura make these delicious and healthy stuffed peppers, in partnership with Mediterranean Living.
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