Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, italian stuffed peppers with turkey and quinoa. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
This Italian Stuffed Peppers recipe is gluten-free and could easily be made dairy-free by omitting the cheese on top although it does make them extra delicious! And thanks to the Hodgson Mill Sorghum, Quinoa, & Brown rice side, these beauties are full of fiber, protein and minerals! These roasted red stuffed peppers are filled with Mexican spiced turkey quinoa for a nutritious meal packed with vegetables and lean protein.
Italian stuffed peppers with turkey and quinoa is one of the most popular of current trending foods on earth. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. Italian stuffed peppers with turkey and quinoa is something that I have loved my whole life. They are nice and they look wonderful.
To begin with this particular recipe, we must first prepare a few components. You can have italian stuffed peppers with turkey and quinoa using 16 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Italian stuffed peppers with turkey and quinoa:
- Make ready 2 Tbsp avocado oil
- Prepare 1/2 tsp sweet paprika
- Make ready 1/2 Italian seasoning
- Prepare 1/2 onion
- Make ready 2 garlic cloves
- Prepare 1 can diced tomatoes
- Get Few dashes of Worcester sauce
- Prepare 2 cups favorite tomato sauce
- Prepare 1/2 cup red wine or white wine
- Make ready 1 tsp fresh Thyme
- Prepare 1/4 cup grated Parmesan
- Take Packet ground turkey
- Prepare 4 peppers
- Prepare Shredded cheese for top (mozz recommended)
- Take 1 1/2 cup cooked quinoa
- Take Fresh basil for garnish
Once the turkey is browned, shut off the heat and fold in the quinoa, kale and pepitas. Mix to incorporate all ingredients thoroughly. Add a drizzle of olive oil to lightly moisten and season with salt and pepper. Then fill each pepper with turkey quinoa mixture.
Instructions to make Italian stuffed peppers with turkey and quinoa:
- Toast dry spices in avocado oil for a few mins. Add onion,garlic, thyme and cook till translucent. Add turkey and cook till no pink shows. Add can tomatoes, tomato sauce and wine and allow to reduce. Add Parmesan and allow to melt.
- Mix quinoa to the turkey mixture.
- Cut peppers in half and remove stems and seeds. Put peppers on a sheet pan and fill with turkey quinoa mixture. Top peppers with shredded cheese. Bake at 400 for 15 mins or until peppers are tender. Top with fresh basil.
You may have a lot of filling, but these peppers are supposed to be a bit overflowing! I could not stand stuffed peppers or stuffed cabbage growing up. I have gotten over the peppers and enjoy them now, but have yet to retry stuffed cabbage. My baked stuffed peppers recipe has less carbs than the standard. Try Italian Stuffed Peppers w/ turkey tonight.
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