Recipe: Yummy Turkey and quinoa stuffed peppers
Turkey and quinoa stuffed peppers. 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. Make the stuffed peppers: Bring the broth to a boil in a medium saucepan over medium-high heat.
Heat the olive oil over medium high heat in a large sauce pan and saute the garlic. Add the ground turkey, worcestershire sauce, salt and pepper to the pan. Add the ground turkey and minced garlic and cook until the meat is almost cooked through, breaking it up in crumbles with a spoon as it cooks. You can cook Turkey and quinoa stuffed peppers using 0 ingredients and 8 steps. Here is how you cook it.
Ingredients of Turkey and quinoa stuffed peppers
While turkey is cooking - prepare peppers. Slice halfway and remove seeds and any white inner pieces. When turkey is cooked, stir in tomato sauce, pepper, parsley and Path of Life Mediterranean Quinoa to the pan. The stuffed peppers are loaded with lean ground turkey, black beans, corn, crushed tomatoes and quinoa.
Turkey and quinoa stuffed peppers instructions
- Preheat the oven to 350 °..
- Cut the peppers in half lengthwise and remove their cores and ribs. Place them cut side up into a 9-by-13 inch baking dish. Cover the dish with aluminum foil; bake for 20 minutes, until the peppers are slightly softened, then remove from the oven, uncover and let cool slightly..
- Meanwhile, combine the tomatoes, spinach, onion, quinoa, egg, the 2 tablespoons of parsley, thyme, 1⁄2 teaspoon of salt and 1⁄4 teaspoon of the pepper in a mixing bowl until incorporated. Add the turkey and mix with your hands until just combined..
- Stir together the reserved juice from the tomatoes, the tomato sauce,the remaining 1⁄4 teaspoon of salt and the remaining 1⁄4 teaspoon of pepper in a medium bowl to form a thick sauce..
- Fill the pepper halves with the turkey-quinoa mixture, then spoon some of the tomato sauce mixture over the peppers; pour the rest on the bottom of the dish..
- Cover tightly with aluminum foil and bake for 30 minutes, then uncover and bake for 25 to 35 minutes, until the filling reaches an internal temperature of 165 degrees on an instant read thermometer..
- Serve with some of the sauce (from the baking dish) spooned on top. Garnish with a little extra parsley..
- Make ahead: Assembled, unbaked peppers can be covered and refrigerated up to 2 days in advance..
Cumin, cayenne pepper and paprika give the filling a little kick. Healthy, satisfying and loaded with flavor. The stuffed peppers are cooked in the oven until perfectly tender. Put bell peppers halves into an oven proof dish. Fill each half with as much turkey-quinoa filling as you can.
