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RECIPE
18 INGREDIENTS9 STEPS45MIN

Turkey Quinoa Stuffed Peppers

5.0
1 Ratings

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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.
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These turkey quinoa stuffed peppers are so hearty and simple, with big flavors from sweet potato, butternut squash, smoked gouda and spices.
45MIN
Total Time

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.
GO TO BLOG

Ingredients

US / METRIC
Servings:
8
Serves 8
1 dash
Extra-Virgin Olive Oil
to taste
2 cups
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
Ground Cinnamon
1/2 tsp
Ground Cumin
1/2 tsp
Garlic Powder
1 Tbsp
Tomato Paste
1 can
(16 oz)
Tomato Sauce
1 cup
Chicken Stock
1/2 cup
Quinoa , cooked
4
Red Bell Peppers , deseeded
halved lengthwise and hollowed out
1 1/2 cups
Smoked Gouda , freshly grated

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Nutrition Per Serving

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CALORIES
263
FAT
11.1 g
PROTEIN
20.5 g
CARBS
23.2 g

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 (1 pound) 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 (10 ounce) 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 tablespoon). Season with more salt and pepper along with Sweet Paprika (1/2 teaspoon), Ground Cinnamon (1/2 teaspoon), Ground Cumin (1/2 teaspoon), and Garlic Powder (1/2 teaspoon).
Step 4
Stir in Tomato Paste (1 tablespoon) 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 (1/2 cup). Get out a medium saucepan and bring the Chicken Stock (1 cup) 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 7
Preheat oven to 350 degrees F (175 degrees C). Line a sheet tray with a silicone mat or foil.
Step 8
Lay out the Red Bell Pepper (4) halves on the tray, then stuff all of them to the brim with filling, really packing it in tightly. Sprinkle the Smoked Gouda (6 ounce) generously on top of each stuffed pepper, then bake them for 10 minutes to make the cheese bubbly.
Step 9
Serve immediately and enjoy!

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Nutrition Per Serving
Calories
263
% Daily Value*
Fat
11.1 g
14%
Saturated Fat
4.8 g
24%
Trans Fat
0.1 g
--
Cholesterol
61.0 mg
20%
Carbohydrates
23.2 g
8%
Fiber
4.5 g
16%
Sugars
7.1 g
--
Protein
20.5 g
41%
Sodium
359.2 mg
16%
Vitamin D
0.2 µg
1%
Calcium
157.1 mg
12%
Iron
2.3 mg
13%
Potassium
698.3 mg
15%
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