Healthy Turkey And Quinoa Mexican Stuffed Peppers Recipes

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HEALTHY TURKEY AND QUINOA MEXICAN STUFFED PEPPERS



Healthy Turkey and Quinoa Mexican Stuffed Peppers image

Healthy Mexican Quinoa and Turkey Stuffed Peppers. A quick, easy and healthy weeknight meal!

Provided by Kelley Simmons

Categories     Main Course

Time 35m

Number Of Ingredients 17

1 tablespoon extra virgin olive oil
8 ounces lean ground turkey
1/4 cup onion (chopped)
2 garlic cloves (minced)
3/4 cup crushed tomatoes
1/2 cup chicken stock
1/4 cup frozen corn
1/4 cup black beans (drained and rinsed)
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/8 teaspoon pepper
1/8 teaspoon salt
1/2 cup cooked quinoa
1/2 tablespoon lime juice
2 tablespoons cilantro (chopped)
3 bell peppers (cut in half and seeded)

Steps:

  • Preheat oven to 350 degrees.Meanwhile, add oil to a large skillet. Add in ground turkey and saute until fully cooked and no longer pink, 4-5 minutes.
  • Add in onion and cook for 2-3 minutes. Toss in garlic and cook for an additional minute.
  • Stir in tomatoes, chicken broth, corn, beans, cumin, chili powder, paprika, pepper and salt. Bring to a simmer. Cook for 2-3 minutes until slightly thickened.
  • Take off the heat and stir in cooked quinoa, lime juice and cilantro.
  • Stuff peppers with the filling and place in a 9 x 13 pan. Cover with aluminum foil. Bake for 20-25 or until the peppers are tender and the filling is hot.Serve immediately and enjoy!

Nutrition Facts : Calories 139.15 kcal, Carbohydrate 14.43 g, Protein 12.26 g, Fat 4.06 g, SaturatedFat 0.67 g, Cholesterol 21.39 mg, Sodium 143.84 mg, Fiber 3.3 g, Sugar 4.63 g, ServingSize 1 serving

TURKEY AND QUINOA STUFFED PEPPERS



Turkey and Quinoa Stuffed Peppers image

Provided by Guy Fieri

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 28

2 cups low-sodium chicken broth
1 cup red quinoa
Extra-virgin olive oil
1 pound lean ground turkey
1 teaspoon crushed red pepper flakes
1 clove minced garlic
Kosher salt and freshly cracked black pepper
Kosher salt and freshly cracked black pepper
1/4 cup white wine
2 large red bell peppers
2 large green bell peppers
2 cups lightly packed stemmed and julienned kale leaves
1/4 cup toasted pepitas
1 1/2 cups finely ground panko breadcrumbs
1/4 cup grated Parmesan
Roasted Tomatillo Avocado Sauce, recipe follows, for garnish
Fresh flat-leaf parsley sprigs, for garnish
6 medium tomatillos (about 8 ounces), husked
Olive oil
Kosher salt and freshly cracked black pepper
1 teaspoon ground cumin
1 ripe avocado, halved, pitted, peeled and diced
1 clove garlic, peeled and minced
1/2 jalapeno, coarsely chopped and seeds removed
1/2 jalapeno, coarsely chopped and seeds removed
1/2 sweet onion, like Maui or Vidallia, rough chopped
Juice of 1 lime
1 handful fresh cilantro leaves

Steps:

  • 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, kale and pepitas. 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 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. Remove the peppers from the oven and allow to rest before serving.
  • 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. Garnish with parsley sprigs.
  • Preheat the oven to 350 degrees F.
  • 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. Remove from the oven and set aside to cool.
  • 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. Place in the refrigerator and allow the sauce to settle before serving, so it is smooth.

HEALTHY QUINOA AND GROUND TURKEY STUFFED PEPPERS



Healthy Quinoa and Ground Turkey Stuffed Peppers image

Make and share this Healthy Quinoa and Ground Turkey Stuffed Peppers recipe from Food.com.

Provided by likethebird

Categories     Poultry

Time 1h5m

Yield 6 stuffed peppers, 6 serving(s)

Number Of Ingredients 13

1 cup quinoa (or 1/2 cup quinoa and 1/2 cup bulgar wheat)
2 cups chicken stock
6 bell peppers (I use three green, three red)
1 tablespoon olive oil
1 lb ground turkey
1 (14 ounce) can diced tomatoes, drained
1 (6 ounce) can tomato paste
1/2 vidalia onion, chopped
4 garlic cloves, chopped
1/4 cup Worcestershire sauce
1/2 cup shredded Italian cheese (I used parmesan and asiago blend)
salt
pepper

Steps:

  • Preheat oven to 350 degrees.
  • Combine quinoa and chicken stock in a saucepan. Bring to a boil and reduce heat to simmer for 15-17 minutes until all of the liquid is absorbed.
  • Meanwhile, cut the tops off of the bell peppers, remove the seeds and set aside in a baking dish sprayed with cooking spray. Chop the tops of the peppers (will add to the meat mixture later).
  • Heat the olive oil over medium high heat in a large sauce pan and saute the garlic.
  • Add chopped onions and peppers. Saute 2-3 minutes.
  • Add the ground turkey, worcestershire sauce, salt and pepper to the pan. Cook until the meat is browned.
  • Add the tomatoes and tomato paste. Stir to combine. Cook until most of the liquid is absorbed (5 minutes).
  • Add the cooked quinoa to the meat mixture. Stir thoroughly.
  • Fill each pepper with the mixture. Cook in preheated oven for 30 minutes.
  • After 25 minutes, top each pepper with italian cheese. Cook five more minutes (cheese will melt and begin to brown).
  • Serve immediately :) Enjoy!

Nutrition Facts : Calories 339.7, Fat 11.2, SaturatedFat 2.4, Cholesterol 54.6, Sodium 505.3, Carbohydrate 38.2, Fiber 6.2, Sugar 10.9, Protein 24

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