How to Make Super Quick Homemade Turkey and Quinoa Stuffed Peppers

Hello everybody, it's John, welcome to our recipe site. Today, we're going to make a special dish, Recipe of Favorite Turkey and Quinoa Stuffed Peppers. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Turkey and Quinoa Stuffed Peppers, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Turkey and Quinoa Stuffed Peppers delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Turkey and Quinoa Stuffed Peppers is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Turkey and Quinoa Stuffed Peppers estimated approx 60 mins.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have Turkey and Quinoa Stuffed Peppers using 12 ingredients and 4 steps. Here is how you can achieve that.

Enjoy your dinner tonight with peppers stuffed with ground turkey and quinoa. It's a healthier way of eating without sacrificing flavor!

Ingredients and spices that need to be Prepare to make Turkey and Quinoa Stuffed Peppers:

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

Steps to make to make Turkey and Quinoa Stuffed Peppers

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.

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