Easiest Way to Prepare Perfect Turkey and Quinoa Stuffed Peppers

Turkey and Quinoa Stuffed Peppers. 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. Place the tomatillos on a baking sheet.

Combine quinoa and chicken stock in a saucepan. Meanwhile, cut the tops off of the bell peppers, remove the seeds and set aside in a baking dish sprayed with cooking spray. Chop the tops of the peppers (will add to the meat mixture later). You can cook Turkey and Quinoa Stuffed Peppers using 12 ingredients and 4 steps. Here is how you cook it.

Ingredients of Turkey and Quinoa Stuffed Peppers

1. Prepare 2 cups of chicken broth.
2. You need 1 cup of quinoa.
3. Prepare 1 lb of ground turkey.
4. Prepare 1 of garlic clove, minced.
5. It's 1/4 cup of white wine.
6. It's 4 of bell peppers.
7. You need 1/4 cup of kale chopped finely.
8. You need 1/2 cup of grated parmegan cheese.
9. You need 2 tbsp of parsley chopped.
10. You need to taste of salt and pepper.
11. Prepare pinch of chili flakes.
12. You need 1/4 cup of bread crumbs.

Turkey Quinoa Stuffed Peppers are a hearty, healthy meal your family will love! Make them in the slow cooker, instant pot or oven for a quick, easy dinner! Keyword quinoa stuffed peppers, turkey quinoa stuffed peppers. Stuffed peppers were big in my house growing up.

Turkey and Quinoa Stuffed Peppers instructions

1. 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..
2. 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..
3. 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..
4. 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..

My Nana Lulu made an amazing version that was basically a big beefy rice ball in her tomato sauce all packed into the pepper. So this recipe is a leaner, slightly more nutritious version that speaks to fall flavors. Add ground turkey, cumin, garlic powder, salt, and pepper. Stir well to combine then cover. Stuffed peppers are the perfect family dinner year round!