Turkey and Quinoa Stuffed Peppers

INGREDIENTS

2 cups

low-sodium chicken broth

1 cup

red quinoa

Extra-virgin olive oil

1 lb

lean ground turkey

1 tsp

crushed red pepper flakes

1 clove

minced garlic

Kosher salt and freshly cracked black pepper

1/4 cup

white wine

large red bell peppers

large green bell peppers

2 cups

lightly packed stemmed and julienned kale leaves

1/4 cup

toasted pepitas

1 1/2 cups

finely ground panko breadcrumbs

1/4 cup

grated Parmesan

Roasted Tomatillo Avocado Sauce, recipe follows, for garnish

Fresh flat-leaf parsley sprigs, for garnish

medium tomatillos (about 8 ounces), husked

Olive oil

Kosher salt and freshly cracked black pepper

1 tsp

ground cumin

ripe avocado, halved, pitted, peeled and diced

1 clove

garlic, peeled and minced

1/2

jalapeno, coarsely chopped and seeds removed

1/2

jalapeno, coarsely chopped and seeds removed

1/2

sweet onion, like Maui or Vidallia, rough chopped

Juice of 1 lime

1 handful

fresh cilantro leaves