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How to Make Tasty Turkey and Quinoa Stuffed Peppers

Without fail recipe ultimate Turkey and Quinoa Stuffed Peppers easy, bouncy, practical.

Turkey and Quinoa Stuffed Peppers
Turkey and Quinoa Stuffed Peppers

Good Evening every body, at this time you get present recipe Turkey and Quinoa Stuffed Peppers with 12 ingredients and 4 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 12 ingredients and 4 stages of easy cooking Turkey and Quinoa Stuffed Peppers.

Ingredients for Turkey and Quinoa Stuffed Peppers

  1. Needed 2 cups : chicken broth.

  2. Prepare 1 cup : quinoa.

  3. Needed 1 lb : ground turkey.

  4. Prepare 1 : garlic clove, minced.

  5. Needed 1/4 cup : white wine.

  6. Prepare 4 : bell peppers.

  7. Prepare 1/4 cup : kale chopped finely.

  8. Needed 1/2 cup : grated parmegan cheese.

  9. Prepare 2 tbsp : parsley chopped.

  10. Needed to taste : salt and pepper.

  11. Needed pinch : chili flakes.

  12. Prepare 1/4 cup : bread crumbs.

If all ingredients Turkey and Quinoa Stuffed Peppers it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Process Cooking 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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