Turkey and Quinoa Stuffed Peppers
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 569
- Total Fat
- 32
- Saturated Fat
- 6
- Carbohydrates
- 49
- Dietary Fiber
- 12
- Sugar
- 13
- Protein
- 24
- Cholesterol
- 42
- Sodium
- 1236
- Total: 1 hr 25 min
- Active: 40 min
Ingredients
For the tomatillo-avocado sauce:
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
For the stuffed peppers:
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
Directions
- 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.