Recipe courtesy of Guy Fieri
1 hr 25 min
40 min
4 servings


For the tomatillo-avocado sauce:
For the stuffed peppers:


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 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.

Photograph by Ryan Dausch

Trending Videos 6 Videos

Get the recipe

Grilled Sheet Pan Paella 00:48

A grill and a sheet pan are all you need to whip up paella for a crowd.

Similar Topics:


Quinoa Salad with Asparagus, Goat Cheese and Black Olives

Recipe courtesy of Bobby Flay

Pickled Peppers and Okra

Recipe courtesy of Aaron McCargo Jr.

Honey Brined Smoked Turkey

Recipe courtesy of Alton Brown

Classic Italian Turkey Meatballs

Recipe courtesy of Giada De Laurentiis

Kale-Turkey Rice Bowl

Recipe courtesy of Food Network Kitchen

Stuffed Young Zucchini

Recipe courtesy of Rachael Ray

Turkey Meatballs with Spaghetti Squash in Tomato Sauce

Recipe courtesy of Michele Ragussis

Turkey and Quinoa Stuffed Peppers

Recipe courtesy of Guy Fieri

Browse Reviews By Keyword

          On TV

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.