Stuffed Green Peppers with Turkey & Quinoa
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 338.0
- Total Fat: 11.0 g
- Cholesterol: 83.7 mg
- Sodium: 708.8 mg
- Total Carbs: 33.5 g
- Dietary Fiber: 6.2 g
- Protein: 29.2 g
View full nutritional breakdown of Stuffed Green Peppers with Turkey & Quinoa calories by ingredient
Introduction
This recipe makes 8 large servings. The recipe calls for RED only because I couldn't find whole GREEN peppers in the list. It takes some time to prepare, but can be made in advance and put in the oven when needed. Lean turkey, high protein quinoa and vegetables make it a healthy way to eat a dinner that actually makes you feel like you ate something substantial. This recipe makes 8 large servings. The recipe calls for RED only because I couldn't find whole GREEN peppers in the list. It takes some time to prepare, but can be made in advance and put in the oven when needed. Lean turkey, high protein quinoa and vegetables make it a healthy way to eat a dinner that actually makes you feel like you ate something substantial.Number of Servings: 8
Ingredients
-
8 Large Green Peppers
2 lbs. Ground Turkey Breast
1 cup Chopped Onion
1 cup Quinoa
2 cups Chicken Broth (or water and equivalent Boullion)
2 cups Tomato Sauce
1/4 cup grated Parmesan Cheese
Salt to Taste
Seasoning to taste (anything you might normally put in an Italian dish... oregano, basil, pepper, or prepackaged Greek or Italian seasoning)
Directions
- Start a large pot of water boiling (big enough for 8 peppers)
AND
- Start the turkey browning in a large, deep fry pan
AND
Preheat the oven to 350
- While waiting, cut the tops off the green peppers in a straight cut (the recipe calls for red - but only because i couldn't find green) and set them to the side. Don't throw them away. You'll be using them.
- Clean out the green peppers and put them in the boiling water for 5 minutes
- While green peppers are boiling - remove the stems from the pepper tops and dice what remains. This should give you about 1.5 to 2 cups of chopped green pepper.
- Chop 1.5 cups of onion
When the peppers have been boiling for about 5 minutes remove them from the stove. Dump them in a sink and rinse them with cold water.
Add all the chopped vegetables and spice to the ground turkey and stir. Heat for about 5 minutes.
Add quinoa (UNCOOKED) to the turkey/vegetable pan. Stir. Add 2 cups Chicken Broth. Stir. Cover and Simmer for 30 minutes.
While this is cooking, you can salt the inside of the green peppers (lightly). Add a portion of the 1/4 cup grated parmesan to inside bottom of each one. Set them upright in a large glass baking pan (2" sides). If they've broken or split while cooking/cooling, don't worry - you can still use them. Just piece them together.
When the turkey/quinoa is done spoon some into each pepper. Smash it down with the spoon - and fill it so it has a scoop on top. Any extra mixture can be put around the peppers, or right over the top of them. As long as you keep in mind the calorie count is for 8 servings.
Pour the tomato sauce over the top of all the peppers.
Put the pan in the oven for about 20 minutes on 350.
Sprinkel the top with more cheese if you'd like.
Number of Servings: 8
Recipe submitted by SparkPeople user CMCRIDER.
AND
- Start the turkey browning in a large, deep fry pan
AND
Preheat the oven to 350
- While waiting, cut the tops off the green peppers in a straight cut (the recipe calls for red - but only because i couldn't find green) and set them to the side. Don't throw them away. You'll be using them.
- Clean out the green peppers and put them in the boiling water for 5 minutes
- While green peppers are boiling - remove the stems from the pepper tops and dice what remains. This should give you about 1.5 to 2 cups of chopped green pepper.
- Chop 1.5 cups of onion
When the peppers have been boiling for about 5 minutes remove them from the stove. Dump them in a sink and rinse them with cold water.
Add all the chopped vegetables and spice to the ground turkey and stir. Heat for about 5 minutes.
Add quinoa (UNCOOKED) to the turkey/vegetable pan. Stir. Add 2 cups Chicken Broth. Stir. Cover and Simmer for 30 minutes.
While this is cooking, you can salt the inside of the green peppers (lightly). Add a portion of the 1/4 cup grated parmesan to inside bottom of each one. Set them upright in a large glass baking pan (2" sides). If they've broken or split while cooking/cooling, don't worry - you can still use them. Just piece them together.
When the turkey/quinoa is done spoon some into each pepper. Smash it down with the spoon - and fill it so it has a scoop on top. Any extra mixture can be put around the peppers, or right over the top of them. As long as you keep in mind the calorie count is for 8 servings.
Pour the tomato sauce over the top of all the peppers.
Put the pan in the oven for about 20 minutes on 350.
Sprinkel the top with more cheese if you'd like.
Number of Servings: 8
Recipe submitted by SparkPeople user CMCRIDER.