Stuffed Red Peppers With Quinoa Mushrooms And Turkey Food

HEALTHY QUINOA AND GROUND TURKEY STUFFED PEPPERS

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!

TURKEY AND QUINOA STUFFED PEPPERS

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.

MUSHROOM-TURKEY STUFFED PEPPERS

Steps:

• Preheat the oven to 400˚F. Cut off the tops of the peppers; pull out the seeds. Drizzle the insides with 1/2 teaspoon olive oil and season with salt. Arrange cut-side down in a 9-by-13-inch baking dish. Bake until softened but not collapsed, about 20 minutes.
• Meanwhile, heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring, until browned, about 15 minutes; season with salt and pepper. Transfer the mushrooms to a bowl. Add 1 more tablespoon olive oil to the skillet. Add the turkey and cook, breaking it up with a wooden spoon, until browned and cooked through, about 6 minutes; season with salt and pepper. Remove to the bowl with the mushrooms and wipe out the skillet.
• Heat 1 tablespoon olive oil in the same skillet over medium heat. Add the carrots, celery and shallot; cook until softened, 4 to 5 minutes. Add the garlic, Italian seasoning and 1 teaspoon each salt and pepper; cook 1 minute. Add the tomato paste and cook, stirring, 1 minute. Stir in the tomatoes and scrape up any browned bits with a wooden spoon. Add the parsley and cook until the sauce has thickened, 5 to 6 minutes.
• Add the rice and mushroom-turkey mixture to the skillet and stir to combine. Season with salt and pepper. Stuff the filling into the peppers, being sure to pack it in. Stand the stuffed peppers upright in the baking dish. Cover with foil, return to the oven and bake until heated through, about 20 minutes.
• Stir together the panko, Parmesan and remaining 1 tablespoon olive oil in a small bowl. Uncover the peppers and sprinkle evenly with the panko mixture. Return to the oven and bake until starting to brown, about 10 more minutes.

STUFFED PEPPERS

Steps:

• Preheat the oven to 350 degrees F.
• Wrap the peppers in aluminum foil, and bake in the oven until tender, but not falling apart, about 15 minutes. Remove from the oven and allow to cool.
• In a large skillet over medium heat, add the grapeseed oil. When the oil is hot, add the onions, mushrooms and garlic and saute until the mushrooms are golden brown. Add in the zucchini, yellow squash, wild rice, tomatoes, red and green peppers and continue to cook until the vegetables are tender. Adjust the seasoning with salt and pepper, to taste, and stir in the tomato paste. Remove from the heat and fold in the fresh arugula or spinach and the fresh herbs. Spoon the vegetable mixture into the cooled peppers. Transfer the peppers to a heat-proof serving dish and top with a little Parmesan. Bake until the peppers are heated through, about 15 minutes.
• Remove from the oven and serve.

STUFFED PEPPERS WITH QUINOA

Steps:

• Drain tomatoes reserving juice; set aside. In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed., Meanwhile, cut peppers in half lengthwise and remove seeds. In a Dutch oven, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water; invert onto paper towels., In a large skillet, cook the beef, onion, parsley, paprika, salt, pepper flakes and pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Stir in one can tomato sauce, corn, quinoa and tomatoes; heat through., Spoon into pepper halves. Place in a 13-in. x 9-in. baking dish coated with cooking spray. Combine the reserved tomato juice and remaining tomato sauce; pour over peppers., Cover and bake at 350° for 30-35 minutes or until peppers are tender. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.

QUINOA AND MUSHROOM STUFFED PEPPERS

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Cut peppers either in half or a hole in the top. Remove all seeds.
• 3. Bake peppers while preparing mix.
• 4. Heat olive oil. Saute onions, garlic, mushrooms until tender.
• 5. Mix in quinoa, water, salt, lemon zest and lemon juice. Bring to a boil, reduce heat and simmer for 15-20 minutes, until water is dissolved and quinoa is tender.
• 6. Spoon mixture into peppers and bake another 15-20 minutes.

STUFFED RED PEPPERS

Steps:

• Heat oven to 180C/160C fan/gas 4. Put the couscous and raisins in a bowl with a pinch of seasoning and just cover with boiling water. Leave to stand for 5 mins.
• Fluff the couscous with a fork and stir through the parsley, pine nuts, half the feta, the cinnamon and 2 tbsp of the oil. Mix and season to taste.
• Generously stuff the peppers with the couscous mix (any leftover stuffing can be served next to the peppers), then lay them in a small roasting tin and scatter over the remaining feta. Drizzle with the remaining oil and bake in the oven for 15 mins until hot and the feta has turned golden.