Easiest Way to Make Perfect Italian stuffed peppers with turkey and quinoa

Hey everyone, it’s John, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, italian stuffed peppers with turkey and quinoa. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Italian stuffed peppers with turkey and quinoa is one of the most well liked of current trending foods in the world. It is enjoyed by millions every day. It is simple, it is quick, it tastes delicious. They’re nice and they look wonderful. Italian stuffed peppers with turkey and quinoa is something which I have loved my entire life.

To get started with this particular recipe, we have to first prepare a few components. You can cook italian stuffed peppers with turkey and quinoa using 16 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Italian stuffed peppers with turkey and quinoa:

1. Make ready 2 Tbsp avocado oil
2. Prepare 1/2 tsp sweet paprika
3. Get 1/2 Italian seasoning
4. Make ready 1/2 onion
5. Make ready 2 garlic cloves
6. Get 1 can diced tomatoes
7. Make ready Few dashes of Worcester sauce
8. Get 2 cups favorite tomato sauce
9. Take 1/2 cup red wine or white wine
10. Prepare 1 tsp fresh Thyme
11. Get 1/4 cup grated Parmesan
12. Get Packet ground turkey
13. Make ready 4 peppers
14. Take Shredded cheese for top (mozz recommended)
15. Make ready 1 1/2 cup cooked quinoa
16. Make ready Fresh basil for garnish

Instructions to make Italian stuffed peppers with turkey and quinoa:

1. Toast dry spices in avocado oil for a few mins. Add onion,garlic, thyme and cook till translucent. Add turkey and cook till no pink shows. Add can tomatoes, tomato sauce and wine and allow to reduce. Add Parmesan and allow to melt.
2. Mix quinoa to the turkey mixture.
3. Cut peppers in half and remove stems and seeds. Put peppers on a sheet pan and fill with turkey quinoa mixture. Top peppers with shredded cheese. Bake at 400 for 15 mins or until peppers are tender. Top with fresh basil.

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