Turkey and Quinoa Stuffed Peppers. A healthy twist on stuffed peppers! I served these with mashed cauliflower - yum! Combine quinoa and chicken stock in a saucepan.

Turkey and Quinoa Stuffed Peppers Healthy Mexican Quinoa and Turkey Stuffed Peppers. Low carb and packed with flavor! The stuffed peppers are loaded with lean ground turkey, black beans, corn, crushed tomatoes and quinoa.

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A healthy twist on stuffed peppers! I served these with mashed cauliflower - yum! Combine quinoa and chicken stock in a saucepan.

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Ingredients of Turkey and Quinoa Stuffed Peppers:

You need 2 cups - chicken broth.
Need 1 cup - quinoa.
You need 1 lb for ground turkey.
Need 1 - garlic clove, minced.
Give 1/4 cup white wine.
Give 4 for bell peppers.
Prepare 1/4 cup - kale chopped finely.
Provide 1/2 cup of grated parmegan cheese.
Prepare 2 tbsp - parsley chopped.
Prepare to taste - salt and pepper.
You need pinch of chili flakes.
Require 1/4 cup - bread crumbs.

Watch Chef Laura make these delicious and healthy stuffed peppers, courtesy of Mediterranean Living. For more info on this recipe and talented young cook. Turkey Quinoa Stuffed Peppers: Choosing Bell Peppers. Bell peppers are packed with vitamins C, A and E and make a great vessel for a savory filling and satisfying dinner.

Turkey and Quinoa Stuffed Peppers step by step:

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, and kale. 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 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..

For the bell peppers, choose red or orange. Brighter colored peppers have more nutrition in them and a sweeter taste. Roasted red stuffed peppers filled with Mexican spiced turkey quinoa is a nutrient powerhouse! Firmly pack each pepper with about ½ cup to ¾ cup of turkey quinoa filling. These Southwestern Turkey Stuffed Peppers are filled with quinoa, black beans, roasted corn, and spices.

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