Turkey Quinoa Stuffed Peppers

18 INGREDIENTS • 9 STEPS • 45MINS

Turkey Quinoa Stuffed Peppers

Recipe

5.0

1 rating

These turkey quinoa stuffed peppers are so hearty and simple, with big flavors from sweet potato, butternut squash, smoked gouda and spices.

These turkey quinoa stuffed peppers are so hearty and simple, with big flavors from sweet potato, butternut squash, smoked gouda and spices.

Jeanie and Lulu's Kitchen

Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.

http://jeanieandluluskitchen.com/

45MINS

Total Time

$2.26

Cost Per Serving

Ingredients

Servings

8

us / metric

455 g

1 dash

Extra-Virgin Olive Oil

to taste

to taste

Ground Black Pepper

285 g

Butternut Squash, peeled, deseeded, diced

1

Large Sweet Potato, peeled, diced

1

Onion, diced

1 Tbsp

Sage Leaves, finely chopped

plus more for garnish

1/2 tsp

1/2 tsp

Ground Cinnamon

1/2 tsp

Ground Cumin

1/2 tsp

Garlic Powder

1 Tbsp

Tomato Paste

1 can
(16 oz)

Tomato Sauce

240 mL

Chicken Stock

85 g

Quinoa, cooked

equals 1/6 cup or 2 Tbsp uncooked quinoa

4

Red Bell Peppers, deseeded

halved lengthwise and hollowed out

170 g

Smoked Gouda, freshly grated

Nutrition Per Serving

VIEW ALL

Calories

272

Fat

11.4 g

Protein

20.6 g

Carbs

24.5 g

Jeanie and Lulu's Kitchen

Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.

http://jeanieandluluskitchen.com/

Cooking Instructions

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step 1

Heat Extra-Virgin Olive Oil (1 dash) in a large skillet with deep sides, then brown Ground Turkey (455 g) in it. Season it with Salt (to taste) and Ground Black Pepper (to taste) generously.

step 2

Once cooked, transfer to a plate and add the Butternut Squash (285 g) and Sweet Potato (1) to the same pan to cook, stirring occasionally.

step 2 Once cooked, transfer to a plate and add the Butternut Squash (285 g) and Sweet Potato (1) to the same pan to cook, stirring occasionally.

step 3

Let the sweet potatoes soften for a couple of minutes, then add in Onion (1) and Sage Leaves (1 Tbsp). Season with more salt and pepper along with Sweet Paprika (1/2 tsp), Ground Cinnamon (1/2 tsp), Ground Cumin (1/2 tsp), and Garlic Powder (1/2 tsp).

step 4

Stir in Tomato Paste (1 Tbsp) and let it cook for a minute with everything. Then pour in the Tomato Sauce (1 can) return the turkey to the pan, and stir to combine. Let it come to gentle boil, then reduce it to a simmer to cook for 15 minutes.

step 5

While that mixture cooks, cook the Quinoa (85 g). Get out a medium saucepan and bring the Chicken Stock (240 mL) to a boil in it on the stove. Pour in the quinoa and stir it into the stock. Cover the pot and reduce the heat to low. Let the quinoa cook until tender for about 10-12 minutes.

step 6

Fluff up the quinoa up when it is done, then stir it into the rest of the filling mixture.

step 6 Fluff up the quinoa up when it is done, then stir it into the rest of the filling mixture.

step 7

Preheat oven to 350 degrees F (180 degrees C). Line a sheet tray with a silicone mat or foil.

step 8

Lay out the Red Bell Peppers (4) halves on the tray, then stuff all of them to the brim with filling, really packing it in tightly. Sprinkle the Smoked Gouda (170 g) generously on top of each stuffed pepper, then bake them for 10 minutes to make the cheese bubbly.

step 8 Lay out the Red Bell Peppers (4) halves on the tray, then stuff all of them to the brim with filling, really packing it in tightly. Sprinkle the Smoked Gouda (170 g) generously on top of each stuffed pepper, then bake them for 10 minutes to make the cheese bubbly.

step 9

Serve immediately.

step 9 Serve immediately.

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