Ultimate Cooking Recipe Turkey and Quinoa Stuffed Peppers Delicious Simple


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12 ingredients, 4 steps, cooking Turkey and Quinoa Stuffed Peppers

How are you mother, at this time you can make recipe Turkey and Quinoa Stuffed Peppers with 12 ingredients and 4 steps. Below this is how to make it, please pay attention carefully.

In cooking there are some level that should be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 12 ingredients and 4 stages of easy cooking Turkey and Quinoa Stuffed Peppers.

Ingredients for Turkey and Quinoa Stuffed Peppers

  1. It’s of chicken broth.
  2. It’s of quinoa.
  3. You need of ground turkey.
  4. You need of garlic clove, minced.
  5. Prepare of white wine.
  6. Prepare of bell peppers.
  7. It’s of kale chopped finely.
  8. It’s of grated parmegan cheese.
  9. Prepare of parsley chopped.
  10. It’s of salt and pepper.
  11. You need of chili flakes.
  12. You need of bread crumbs.

If all raw materials Turkey and Quinoa Stuffed Peppers it’s ready, We’re going into the cooking stage. Below is how to making with relaxing.

Turkey and Quinoa Stuffed Peppers step by step

  1. 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..
  2. 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..
  3. 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..
  4. 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..

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