Hello, I am Laura. Today, I will show you a way to make italian stuffed peppers with turkey and quinoa recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I’m gonna make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Italian stuffed peppers with turkey and quinoa Recipe
Italian stuffed peppers with turkey and quinoa is one of the most favored of recent trending meals on earth. It is easy, it is fast, it tastes yummy. It’s appreciated by millions every day. Italian stuffed peppers with turkey and quinoa is something which I have loved my entire life. They’re nice and they look fantastic.
To get started with this particular recipe, we must first prepare a few components. You can cook italian stuffed peppers with turkey and quinoa using 16 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Italian stuffed peppers with turkey and quinoa:
- Take 2 Tbsp avocado oil
- Prepare 1/2 tsp sweet paprika
- Make ready 1/2 Italian seasoning
- Prepare 1/2 onion
- Prepare 2 garlic cloves
- Prepare 1 can diced tomatoes
- Prepare Few dashes of Worcester sauce
- Get 2 cups favorite tomato sauce
- Get 1/2 cup red or white
- Prepare 1 tsp fresh Thyme
- Make ready 1/4 cup grated Parmesan
- Prepare Packet ground turkey
- Get 4 peppers
- Get Shredded cheese for top (mozz recommended)
- Prepare 1 1/2 cup cooked quinoa
- Make ready Fresh basil for garnish
Instructions to make Italian stuffed peppers with turkey and quinoa:
- Toast dry spices in avocado oil for a few mins. Add onion,garlic, thyme and cook till translucent. Add turkey and cook till no pink shows. Add can tomatoes, tomato sauce and and allow to reduce. Add Parmesan and allow to melt.
- Mix quinoa to the turkey mixture.
- Cut peppers in half and remove stems and seeds. Put peppers on a sheet pan and fill with turkey quinoa mixture. Top peppers with shredded cheese. Bake at 400 for 15 mins or until peppers are tender. Top with fresh basil.
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