Turkey And Quinoa Stuffed Peppers Recipes

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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

TURKEY AND QUINOA STUFFED PEPPERS



Turkey and Quinoa Stuffed Peppers image

Provided by Guy Fieri

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 24

6 medium tomatillos (about 8 ounces), husked and rinsed
Extra-virgin olive oil, for drizzling
Kosher salt and freshly ground pepper
1 teaspoon ground cumin
1 avocado, diced
1 clove garlic, minced
1/2 jalapeno pepper, seeded and roughly chopped
1/2 sweet onion, such as Maui or Vidalia, roughly chopped
Juice of 1 lime
1 handful fresh cilantro
1 cup low-sodium chicken broth
1/2 cup red quinoa
2 tablespoons extra-virgin olive oil, plus more for drizzling
8 ounces lean ground turkey
1/2 teaspoon red pepper flakes
1 clove garlic, minced
Kosher salt and freshly ground pepper
1/4 cup dry white wine
4 large bell peppers (red and green)
1 cup lightly packed julienned kale leaves
2 tablespoons roasted pepitas (green pumpkin seeds)
3/4 cup panko breadcrumbs
2 tablespoons grated parmesan cheese
Fresh parsley, for garnish

Steps:

  • Make the tomatillo-avocado sauce: Preheat the oven to 350 degrees F. Place the tomatillos on a baking sheet. Drizzle with olive oil and toss. Season with salt and pepper and place in the oven. Roast until browned and soft, about 10 minutes. Remove from the oven and set aside to cool.
  • Combine the tomatillos, 1/4 cup water, the cumin, 1 teaspoon salt, the avocado, garlic, jalapeno, onion, lime juice and cilantro in a blender and puree until completely smooth. Place in the refrigerator and allow the sauce to settle before serving.
  • Make the stuffed peppers: Bring the broth to a boil in a medium saucepan over medium-high heat. Add the quinoa, then stir and cover. Reduce the heat to a simmer and cook until the grains pop, about 10 minutes. Remove from the heat and let stand 10 minutes. Fluff with a fork.
  • Increase the oven temperature to 425 degrees F. Set a large saute pan over medium-high heat. Add a drizzle of olive oil, then add the turkey, red pepper flakes and garlic and season with salt and pepper. Cook, stirring and breaking up the meat with a wooden spoon, until well browned, 5 to 7 minutes. Deglaze with the wine.
  • Meanwhile, lay the peppers on their sides and trim off 1 inch from one side, leaving the stems intact; remove the seeds and membranes.
  • Once the turkey is browned, shut off the heat and fold in the quinoa, kale and pepitas. Mix to incorporate thoroughly. Check for seasoning and adjust with salt and pepper, if needed.
  • Combine the panko and parmesan in a small bowl; add 2 tablespoons olive oil to lightly moisten and season with salt and pepper. Set the peppers cut-sides up in a flameproof baking dish and stuff each with about 3/4 cup of the quinoa filling. Sprinkle with the panko-parmesan topping. Cover loosely with foil and bake until the peppers are tender, about 15 minutes. Remove the foil and turn on the broiler. Cook under the broiler to brown and crisp up the panko, 1 to 2 minutes. Remove the peppers from the oven and allow to rest before serving.
  • To serve, spread some of the sauce on each plate; place a stuffed pepper on top. Garnish with parsley and serve with the remaining sauce.

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