Healthy Quinoa And Ground Turkey Stuffed Peppers Recipes

Steps:

• 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, kale and pepitas. 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 panko-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.
• To present, place 1/4 cup of Roasted Tomatillo Avocado Sauce on a plate and place the roasted, stuffed pepper halves in the middle of sauce. Garnish with parsley sprigs.
• Preheat the oven to 350 degrees F.
• Place the tomatillos onto a baking sheet. Toss the tomatillos with olive oil. Season with salt and pepper and place into the oven. Roast until nicely charred, about 10 minutes. Remove from the oven and set aside to cool.
• Combine the tomatillos, 1/4 cup water, cumin, 1 teaspoon salt, avocado, garlic, jalapenos, onions, lime juice and cilantro in a blender and puree until completely smooth. Place in the refrigerator and allow the sauce to settle before serving, so it is smooth.

Steps:

• Preheat oven to 350 degrees.
• Combine quinoa and chicken stock in a saucepan. Bring to a boil and reduce heat to simmer for 15-17 minutes until all of the liquid is absorbed.
• 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).
• Heat the olive oil over medium high heat in a large sauce pan and saute the garlic.
• Add chopped onions and peppers. Saute 2-3 minutes.
• Add the ground turkey, worcestershire sauce, salt and pepper to the pan. Cook until the meat is browned.
• Add the tomatoes and tomato paste. Stir to combine. Cook until most of the liquid is absorbed (5 minutes).
• Add the cooked quinoa to the meat mixture. Stir thoroughly.
• Fill each pepper with the mixture. Cook in preheated oven for 30 minutes.
• After 25 minutes, top each pepper with italian cheese. Cook five more minutes (cheese will melt and begin to brown).
• Serve immediately :) Enjoy!

Steps:

• 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.