Hi, I am Elise. Today, we’re going to prepare turkey and quinoa stuffed peppers recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. This time, I will make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Turkey and Quinoa Stuffed Peppers Recipe
Turkey and Quinoa Stuffed Peppers is one of the most favored of current trending foods in the world. It’s easy, it is fast, it tastes delicious. It is appreciated by millions daily. Turkey and Quinoa Stuffed Peppers is something that I’ve loved my whole life. They are nice and they look fantastic.
To begin with this recipe, we must first prepare a few components. You can have turkey and quinoa stuffed peppers using 12 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Turkey and Quinoa Stuffed Peppers:
- Prepare 2 cups chicken broth
- Make ready 1 cup quinoa
- Prepare 1 lb ground turkey
- Make ready 1 garlic clove, minced
- Get 1/4 cup
- Take 4 bell peppers
- Make ready 1/4 cup kale chopped finely
- Make ready 1/2 cup grated parmegan cheese
- Make ready 2 tbsp parsley chopped
- Make ready to taste salt and pepper
- Get pinch chili flakes
- Make ready 1/4 cup bread crumbs
Steps 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.
So that is going to wrap it up for this distinctive dish turkey and quinoa stuffed peppers recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Let’s cook!
