Recipe: Tasty Turkey and Quinoa Stuffed Peppers

Turkey and Quinoa Stuffed Peppers. 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. Combine quinoa and chicken stock in a saucepan.

Once the turkey is browned, shut off the heat and fold in the. To make these Quinoa Stuffed Peppers you're going to need: bell peppers, shredded mozzarella, tomato sauce, fresh parsley, pepper, ground turkey, olive oil and cooked Path of Life Mediterranean Quinoa Blend. There are a few substitutions below for these peppers, so if you don't have all the ingredients on hand - check those out! You can cook Turkey and Quinoa Stuffed Peppers using 12 ingredients and 4 steps. Here is how you cook that.

Ingredients of Turkey and Quinoa Stuffed Peppers

1. Prepare 2 cups of chicken broth.
2. Prepare 1 cup of quinoa.
3. You need 1 lb of ground turkey.
4. It's 1 of garlic clove, minced.
5. You need 1/4 cup of white wine.
6. You need 4 of bell peppers.
7. Prepare 1/4 cup of kale chopped finely.
8. Prepare 1/2 cup of grated parmegan cheese.
9. It's 2 tbsp of parsley chopped.
10. It's to taste of salt and pepper.
11. You need pinch of chili flakes.
12. You need 1/4 cup of bread crumbs.

To make stuffed peppers, first prepare the pepper filling. Add olive oil to a large skillet over medium high heat. When the skillet is hot, add the diced onion and cook until softened. Then, add the ground turkey and garlic.

Turkey and Quinoa Stuffed Peppers instructions

1. 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..
2. 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..
3. 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..
4. 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..

Add ground turkey, cumin, garlic powder, salt, and pepper. Stir well to combine then cover. Roasted red stuffed peppers filled with Mexican spiced turkey quinoa is a nutrient powerhouse! Colorful vegetables packed with vegetables and lean protein for a wholesome meal. The stuffed peppers are loaded with lean ground turkey, black beans, corn, crushed tomatoes and quinoa.