| This recipe is liked by 0 person(s). |
Stuffed Quinoa n Turkey Peppers
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| Ingredients: | |
| 2 cups | low-sodium chicken broth |
| 1 cup | red quinoa |
| Extra-virgin olive oil | |
| 1 pound | lean ground turkey |
| 1 teaspoon | crushed red pepper flakes,, (optional) |
| 1 clove | minced garlic |
| 1/4 cup | white wine |
| 2 large | red bell peppers |
| 2 large | green bell peppers |
| 2 cups | lightly packed stemmed and julienned kale leaves |
| 1/4 cup | toasted pepitas |
| 1 1/2 cups | finely ground panko breadcrumbs |
| 1/4 cup | grated Parmesan |
| Salt | |
| Black pepper to taste | |
Roasted Tomatillo Avocado Sauce, recipe follows, for garnish
Directions:
Preheat the oven to 425 degrees F.
Quinoa:
1. Over medium-high heat, bring Chicken broth to a boil.
2. Add the quinoa, then stir and cover. Reduce the heat to a simmer.
3. Grains will begin to pop, about 10 minutes. Remove from the heat and let stand for 10 minutes. Fluff with a fork.
Peppers and Filling
1. Set a large sauté pan over medium-high heat.
2. Add a drizzle of olive oil then add the turkey.
3. Add (optional) crushed red pepper flakes.
3. Add minced Garlic.
4. Season with salt and pepper.
5. Cook until well browned, 5 to 7 minutes, while stirring and breaking up the Turkey into small pieces.
6. Deglaze pan with wine. Allowing the turkey to browning.
7. Rinse the peppers and pat dry.
8. Cut off the top of the pepper, remove seeds and membrane. Set aside.
9. Once turkey is browned, remove from heat and fold in the quinoa, kale and pepitas.
10. Season with salt and pepper to taste. Set aside.
Topping:
1. Combine the Panko and Parmesan cheese.
2. Add a drizzle of olive oil to lightly moisten.
3. Season with salt and pepper.
Assemble:
1. Set the peppers on a roasting tray and stuff each (about 1/3 cup filling).
2. Top each pepper half with aprox. 2 tablespoons topping.
3. Cover roasting pan loosely with foil, place in the center of the oven and bake for 15 minutes.
4. When peppers are tender, remove the foil and broil.
5. Cook under the broiler to brown topping 1 to 2 minutes.
6. 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.
Recipe courtesy Guy Fieri
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe