Stuffed with ground turkey and quinoa, these stuffed peppers are as lovely as healthy. Stuffed peppers make a fabulous meal. There is something comforting about Stuffed Peppers. These stuffed turkey and quinoa peppers are packed with protein and feature healthy ingredients.
You can stuffed the peppers 1 or 2 days in advance, cover and refrigerate. Before serving, sprinkle with cheese, add a little chicken broth and tomato sauce in the dish and bake. You can also cook the peppers completely in advance and reheated for 15 min at 350F.
Why put the pepper on the menu:
It adds color to the dish. It is an excellent source of vitamin A and C and contains several antioxidants.
Although it is used as a vegetable, pepper is actually the fruit of a plant. There are several varieties that differ in their shapes, sizes, and their flavors, especially their colors. Peppers change color during ripening: green pepper is harvested before full maturity. If left on the plant, it will turn yellow, then orange, then red at the end of maturation.
It is best to keep the pepper in a cool, dry place rather than fridge, if you expect to consume quickly.
Refrigerator : keeps for about a week in the crisper. Place unwashed in a perforated bag.
Freezer: wash and remove the seeds and white membranes of peppers. Cut into cubes, slices or strips. Spread pieces on a baking sheet and place in freezer for at least an hour. Then place the pieces of pepper in airtight bags and return to freezer. You can also blanch the peppers first by boiling 5 minutes
- 2 cups low sodium chicken broth
- 1 cup quinoa
- 1Tbs olive oil
- 1 pound ground turkey
- 3 garlic cloves, minced
- ¼ medium onion, minced
- 1 tbsp chopped fresh parsley
- 1 tsp dried basil
- salt and pepper to taste
- ½ cup low sodium tomato sauce, divided
- 1 cup low sodium chicken broth, divided
- 4 large sweet red bell peppers, washed
- ¼cup freshly grated mozzarella
- ¼ cup freshly grated parmesan
- 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.
- Preheat oven to 400°.
- In a large nonstick skillet over medium high heat, cook the ground turkey in olive oil until no longer pink.
- Add garlic, onion, basil and parsley to the pan. Cook for 5 minutes until the vegetables are tender. Season with salt and pepper.
- Add ¼ cup of tomato sauce and ½ cup of chicken broth, mix well and simmer on low for about 5 minutes. Combine cooked quinoa and meat together.
- Cut the bell peppers in half lengthwise, and remove all seeds. Place in a baking dish.Spoon the meat mixture into each pepper half and fill it with as much as you can. Place stuffed pepper halves on the baking dish and pour the remainder chicken broth and tomato sauce on the bottom of the pan. Cover tight with aluminum foil and bake for about 25 minutes. Top with cheeses and bake another 10 minutes