Recipe of Speedy Turkey and quinoa stuffed peppers

Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a special dish, Step-by-Step Guide to Make Favorite Turkey and quinoa stuffed peppers. One of my favorites. This time, I'm gonna make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Turkey and quinoa stuffed peppers, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Turkey and quinoa stuffed peppers delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Turkey and quinoa stuffed peppers is 4-6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Turkey and quinoa stuffed peppers estimated approx 1.5 hours.

To begin with this recipe, we must first prepare a few ingredients. You can cook Turkey and quinoa stuffed peppers using 12 ingredients and 8 steps. Here is how you cook that.

Per serving (based on 6, using 93 percent lean turkey): 240 calories, 20 g protein, 24 g carbohydrates, 8 g fat, 2 g saturated fat, 85 mg cholesterol, 450 mg sodium, 6 g dietary fiber, 9 g sugar

Ingredients and spices that need to be Prepare to make Turkey and quinoa stuffed peppers:

1. 4 medium bell peppers
2. 14.5 oz can diced tomatoes, strained, juices reserved
3. 10 oz package frozen chopped spinach, defrosted, with excess moisture squeezed out
4. 1 1/2 c minced onion
5. 3/4 q c cooked quinoa (1/4 c dry)
6. 1 large egg, lightly beaten
7. 2 T chopped flat-leaf parsley leaves
8. 3/4 tsp thyme
9. 3/4 tsp sea salt
10. 1/2 tsp freshly ground black pepper
11. 1 lb. ground turkey
12. 15 oz. can tomato sauce

Instructions to make to make Turkey and quinoa stuffed peppers

1. Preheat the oven to 350 °.
2. Cut the peppers in half lengthwise and remove their cores and ribs. Place them cut side up into a 9-by-13 inch baking dish. Cover the dish with aluminum foil; bake for 20 minutes, until the peppers are slightly softened, then remove from the oven, uncover and let cool slightly.
3. Meanwhile, combine the tomatoes, spinach, onion, quinoa, egg, the 2 tablespoons of parsley, thyme, 1⁄2 teaspoon of salt and 1⁄4 teaspoon of the pepper in a mixing bowl until incorporated. Add the turkey and mix with your hands until just combined.
4. Stir together the reserved juice from the tomatoes, the tomato sauce,the remaining 1⁄4 teaspoon of salt and the remaining 1⁄4 teaspoon of pepper in a medium bowl to form a thick sauce.
5. Fill the pepper halves with the turkey-quinoa mixture, then spoon some of the tomato sauce mixture over the peppers; pour the rest on the bottom of the dish.
6. Cover tightly with aluminum foil and bake for 30 minutes, then uncover and bake for 25 to 35 minutes, until the filling reaches an internal temperature of 165 degrees on an instant read thermometer.
7. Serve with some of the sauce (from the baking dish) spooned on top. Garnish with a little extra parsley.
8. Make ahead: Assembled, unbaked peppers can be covered and refrigerated up to 2 days in advance.

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