STUFFED RED PEPPERS WITH QUINOA, MUSHROOMS, AND TURKEY
Kid-friendly red bell peppers stuffed with ground turkey and quinoa.
Provided by Jane
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 2h
Yield 8
Number Of Ingredients 11
Steps:
- Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
- Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add turkey and season with salt and pepper; cook and stir until turkey is no longer pink, 5 to 7 minutes. Add mushrooms and cook until softened, about 5 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Transfer cooked turkey mixture to a large bowl. Add cooked quinoa, tomato sauce, and tomato paste. Stir well; add additional tomato sauce as needed, until filling has the consistency of a casserole.
- Arrange red bell peppers in a baking dish and spoon an equal amount of filling into each.
- Bake in the preheated oven for 45 minutes. Remove from oven and top each stuffed pepper with Cheddar cheese. Continue baking until cheese is melted, about 10 minutes more.
Nutrition Facts : Calories 389.3 calories, Carbohydrate 34.6 g, Cholesterol 71.2 mg, Fat 17.4 g, Fiber 7.4 g, Protein 25.8 g, SaturatedFat 7.5 g, Sodium 850.1 mg, Sugar 13.7 g
HEALTHY QUINOA AND GROUND TURKEY STUFFED PEPPERS
Make and share this Healthy Quinoa and Ground Turkey Stuffed Peppers recipe from Food.com.
Provided by likethebird
Categories Poultry
Time 1h5m
Yield 6 stuffed peppers, 6 serving(s)
Number Of Ingredients 13
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!
Nutrition Facts : Calories 339.7, Fat 11.2, SaturatedFat 2.4, Cholesterol 54.6, Sodium 505.3, Carbohydrate 38.2, Fiber 6.2, Sugar 10.9, Protein 24
TURKEY AND QUINOA STUFFED PEPPERS
Steps:
- Make the tomatillo-avocado sauce: Preheat the oven to 350 degrees F. Place the tomatillos on a baking sheet. Drizzle with olive oil and toss. Season with salt and pepper and place in the oven. Roast until browned and soft, about 10 minutes. Remove from the oven and set aside to cool.
- Combine the tomatillos, 1/4 cup water, the cumin, 1 teaspoon salt, the avocado, garlic, jalapeno, onion, lime juice and cilantro in a blender and puree until completely smooth. Place in the refrigerator and allow the sauce to settle before serving.
- Make the stuffed peppers: Bring the broth to a boil in a medium saucepan over medium-high heat. Add the quinoa, then stir and cover. Reduce the heat to a simmer and cook until the grains pop, about 10 minutes. Remove from the heat and let stand 10 minutes. Fluff with a fork.
- Increase the oven temperature to 425 degrees F. Set a large saute pan over medium-high heat. Add a drizzle of olive oil, then add the turkey, red pepper flakes and garlic and season with salt and pepper. Cook, stirring and breaking up the meat with a wooden spoon, until well browned, 5 to 7 minutes. Deglaze with the wine.
- Meanwhile, lay the peppers on their sides and trim off 1 inch from one side, leaving the stems intact; remove the seeds and membranes.
- Once the turkey is browned, shut off the heat and fold in the quinoa, kale and pepitas. Mix to incorporate thoroughly. Check for seasoning and adjust with salt and pepper, if needed.
- Combine the panko and parmesan in a small bowl; add 2 tablespoons olive oil to lightly moisten and season with salt and pepper. Set the peppers cut-sides up in a flameproof baking dish and stuff each with about 3/4 cup of the quinoa filling. Sprinkle with the panko-parmesan topping. Cover loosely with foil and bake until the peppers are tender, about 15 minutes. Remove the foil and turn on the broiler. Cook under the broiler to brown and crisp up the panko, 1 to 2 minutes. Remove the peppers from the oven and allow to rest before serving.
- To serve, spread some of the sauce on each plate; place a stuffed pepper on top. Garnish with parsley and serve with the remaining sauce.
HEALTHY TURKEY AND QUINOA MEXICAN STUFFED PEPPERS
Healthy Mexican Quinoa and Turkey Stuffed Peppers. A quick, easy and healthy weeknight meal!
Provided by Kelley Simmons
Categories Main Course
Time 35m
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees.Meanwhile, add oil to a large skillet. Add in ground turkey and saute until fully cooked and no longer pink, 4-5 minutes.
- Add in onion and cook for 2-3 minutes. Toss in garlic and cook for an additional minute.
- Stir in tomatoes, chicken broth, corn, beans, cumin, chili powder, paprika, pepper and salt. Bring to a simmer. Cook for 2-3 minutes until slightly thickened.
- Take off the heat and stir in cooked quinoa, lime juice and cilantro.
- Stuff peppers with the filling and place in a 9 x 13 pan. Cover with aluminum foil. Bake for 20-25 or until the peppers are tender and the filling is hot.Serve immediately and enjoy!
Nutrition Facts : Calories 139.15 kcal, Carbohydrate 14.43 g, Protein 12.26 g, Fat 4.06 g, SaturatedFat 0.67 g, Cholesterol 21.39 mg, Sodium 143.84 mg, Fiber 3.3 g, Sugar 4.63 g, ServingSize 1 serving
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.
QUINOA STUFFED PEPPERS
These Quinoa Stuffed Peppers with turkey and Mexican flavors are a 30 minute dinner and perfect for meal prep! Try it with homemade salsa for a quick and healthy meal!
Provided by Nicole Triebe
Categories Dinner
Time 30m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 F.
- Cook quinoa according to package directions, cool and set aside.
- In a skillet over medium heat, add 2 tablespoons of olive oil and cook the turkey until browned. Add tomato sauce and taco seasoning and mix to combine. Turn off heat.
- While the turkey is cooking, set bell peppers in a steamer and fill pan with 1″ of water. Steam bell peppers for 5 minutes. Set aside.
- In a large bowl, combine quinoa, black beans, corn, cilantro and turkey.
- Combine cooked quinoa, black beans, corn, cilantro and turkey and toss to combine.
- In an oven safe baking dish, place steamed bell peppers cut side up and fill the cavity with quinoa turkey mixture.
- Top with shredded cheese and bake for 10-15 minutes or until heated through.
- Serve with sliced avocado, guacamole or salsa!
Nutrition Facts : ServingSize 1 pepper half, Calories 267 calories, Fat 5 g, Carbohydrate 40 g, Fiber 9 g, Protein 18 g
QUINOA & TURKEY STUFFED PEPPERS
Number Of Ingredients 8
Steps:
- In a small pot, add 1/2 cup of quinoa and 1 cup of water. Once you bring the water to a boil, turn to a low simmer for about 10-15 minutes (or until water has been absorbed by the quinoa).
- While the quinoa is cooking, cut the tops off of each bell pepper and remove all the seeds. Then place the bell peppers on a large plate or microwaveable dish, face down. Cook for 2 minutes to help soften them a bit.
- In a deep skillet, begin to sauté the ground turkey and red onion. When the turkey has started to brown, add in the cooked quinoa along with tomato sauce and 1 Tbsp Italian seasoning. Continue to cook mixture for about 5-10 minutes.
- Carefully spoon mixture into each of the bell peppers. Fill each pepper all the way to the top, and place them into a oven safe baking dish.
- Before placing the peppers into the oven, top them with the remaining amount of tomato sauce. Bake for 30-35 minutes at 375 degrees F. If you want to add Parmesan cheese to your peppers, do so during the last 5 minutes.
TURKEY QUINOA STUFFED BELL PEPPERS
Turkey Quinoa Stuffed Bell Peppers: perfect for a delicious and healthy, high protein meal!
Provided by By Love & Food ForEva
Time 1h
Number Of Ingredients 14
Steps:
- Heat a large sauté pan over medium high heat. Add olive oil. Sauté onions and garlic, stirring occasionally until fragrant (a couple minutes). Add ground turkey, cumin, garlic powder, salt, and pepper. Break up the turkey using a wooden spoon/spatula, allowing it to brown (4-5 minutes). Once turkey is almost completely browned, add uncooked quinoa, tomato sauce, 1 cup of chicken broth, and chopped cilantro. Stir well to combine then cover. Let simmer over medium heat for 15 minutes. While the mixture simmers, preheat the oven to 400 degrees F and slice the bell peppers in half. Remove the seeds and white membranes inside. Put bell peppers halves into an oven proof dish. Fill each half with as much turkey-quinoa filling as you can. Pour remaining ¼ cup of chicken broth into the baking dish and cover tightly with foil. Bake for 20 minutes. Remove the foil, sprinkle each bell pepper with shredded cheese and bake another 10 minutes. Serve immediately.
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- Preheat oven to 450°F. Line a shallow baking pan with foil. Add peppers to pan. Roast, uncovered, for 10 minutes. Turn peppers. Roast about 10 minutes more or until pepper skins are evenly blackened and charred.
- Set pan with peppers on a wire rack. Carefully bring edges of foil up and around peppers to fully enclose them in the foil. Let stand 15 to 20 minutes or until peppers are cool enough to handle.
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- Note: Only 3-4 whole peppers will fit in the crockpot. Rather than cutting lengthwise in the photos above, you will need to cut the top of the peppers off (where the stem is) and set/stuff them that way to fit them in the crockpot.
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- Combine the broth and quinoa in a medium put on high heat and bring to a boil. Once boiling, reduce the heat to low, cover and simmer until all the water is absorbed, about 20 minutes. Add the cooked quinoa into a large bowl.
- While the quinoa cooks, cook the turkey and garlic in a large skillet on medium-high heat until no longer pink inside, draining any excess fat and making sure to break up the meat. Add into the bowl with the quinoa. Additionally, heat your oven to 375 degrees.
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Ratings 3Category Lunch, Dinner, Gluten-FreeServings 8Total Time 40 mins
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- Line peppers on a lightly greased baking sheet.Using a large spoon divide filling equally between each bell pepper
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4.9/5 (8)Total Time 40 minsCategory Main CourseCalories 343 per serving
- Preheat oven to 375 degrees. Cut tops off peppers (set those aside to cook later) and remove the white pithy parts of the peppers. Drizzle with olive oil and season with salt and pepper and cook in oven, with tin foil covering pan, for 15 min.
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