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Turkey and Quinoa Stuffed Peppers

Guy Fieri
  • 75 minutes
  • Serves 4

INGREDIENTS

1 lb

Ground turkey, lean

1

Avocado, ripe pitted

1 handful

Cilantro, fresh leaves

1

Flat-leaf parsley, Fresh sprigs

2 cloves

Garlic

2

Green bell peppers, large

1

Jalapeno

2 cups

Kale, lightly packed leaves

1

Lime, Juice of

2

Red bell peppers, large

1/2

Sweet onion

6

Tomatillos (about 8 ounces), medium

2 cups

Chicken broth, low-sodium

1

Tomatillo avocado sauce, Roasted

1 cup

Quinoa, red

3

Kosher salt and freshly cracked black pepper

1 tsp

Red pepper flakes

1

Olive oil, Extra-virgin

1

Olive oil

1 tsp

Cumin, ground

1/4 cup

Pepitas, toasted

1 1/2 cups

Panko breadcrumbs, finely ground

1/4 cup

Parmesan, grated

1/4 cup

White wine