I LOVE this recipe because not only is it healthy, filling and easy…it’s delicious!!
– 2 cups low-sodium chicken broth
– 1 cup quinoa (I prefer red for this recipe)
– extra-virgin olive oil
– 1 lb lean ground turkey
– 1 clove garlic (minced)
– 2 tsp crushed red pepper (I add a bit more as a lika da spicayyy!)
– salt n peppa
– 1/4 cup white wine (I used cooking wine)
– 4 bell peppers (I used all red as that is what I prefer but you can use a mixture of red, green and/or yellow)
– 2 cups kale (stemmed and chopped)
– 1 jalapeno (diced)
– 1 cup Panko breadcrumbs (I used Italian flavor)
– 1/4 cup Parmesan
– Greek yogurt
1. Preheat oven to 425 F.
2. Bring chicken broth to a boil over medium heat. As it boils add the quinoa. Stir and cover. Reduce to simmer and let sit about 10 minutes. Remove from heat and let stand for another 10 minutes. Fluff with fork.
3. Add drizzle of olive oil to large pan over medium heat. Add turkey, garlic and as much crushed red pepper as you desire. Add salt and pepper to taste. Cook until browned, about 5-7 minutes.
4. Deglaze with white wine.
5. While turkey is cooking cut off top of peppers and remove seeds and inside. Set aside.
6. Once turkey mixture is done mix in quinoa, kale and diced jalapeno.
7. In a small bowl mix the Panko and Parmesan. Add drizzle of olive oil to mixture. Add salt and pepper to taste.
8. Stuff each pepper with turkey mixture.
9. Top each pepper with Panko/Parm mixture. Set peppers on a roasting tray.
10. Cover tray loosely with foil. Bake for 15 minutes.
11. Remove foil and turn on broiler. Brown for another 1-2 minutes until Panko/Parm top has a nice crisp!
12. Rest before serving–HOT PEPPERS!
13. Cut open and enjoy all the goodness inside
14. I love eating this recipe with a lil side of greek yogurt. The cool, creaminess is a lovely compliment.