Categories: Meals
Ingredients
- For the Tomatillo-Avocado Sauce:
- 6 medium tomatillos, husked and rinsed
- Olive oil, for drizzling
- Kosher salt and black pepper
- 1 tsp ground cumin
- 1 avocado, diced
- 1 garlic clove, minced
- 1/2 jalapeno pepper, seeded and roughly chopped
- 1/2 sweet onion, roughly chopped
- Juice of 1 lime
- 1 handful fresh cilantro
- For the Stuffed Peppers:
- 1 cup chicken broth
- 1/2 cup red quinoa
- 2 tbsp. olive oil
- 8 oz. ground turkey
- 1/2 tsp red pepper flakes
- 1 garlic clove, minced
- Kosher salt and black pepper
- 1/4 cup dry white wine
- 4 large bell peppers (red and green)
- 1 cup lightly packed julienned kale leaves
- 2 tbsp. roasted pepitas (green pumpkin seeds)
- 3/4 cup panko
- 2 tbsp. grated Parmesan
- Fresh parsley, for garnish
Directions
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Make the tomatillo-avocado sauce: Preheat the oven to 350. Place the tomatillos on a baking sheet. Drizzle with olive oil and toss. Season with salt and pepper and place in the oven. Roast until browned and soft, about 10 minutes. Remove from the oven and set aside to cool.
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Combine the tomatillos, 1/4 cup water, cumin, 1 tsp salt, avocado, garlic, jalapeno, onion, lime juice and cilantro in a blender and puree until completely smooth. Place in the refrigerator and allow the sauce to settle before serving.
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Make the stuff pepper: Bring the broth to a boil in a medium saucepan over medium-high heat. Add the quinoa, then stir and cover. Reduce the heat to a simmer and cook until the grains pop, about 10 minutes. Remove from the heat and let stand 10 minutes. Fluff with a fork.
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Increase the oven temp to 425. Set a large saute pan over medium-high heat. Add a drizzle of olive oil, then add the turkey, red pepper flakes and garlic and season with salt and pepper. Cook, stirring and breaking up the meat with a wooden spoon, until well browned, 5-7 minutes. Deglaze with the wine.
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Meanwhile, lay the peppers on their sides and trim off 1 inch from one side, leaving the stems intact; remove the seeds and membranes.
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Once the turkey is browned, shut off the heat and fold in the quinoa, kale and pepitas. Mix to incorporate thoroughly. Check for seasoning and adjust with salt and pepper, if needed.
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Combine the panko and Parmesan in a small bowl; add 2 tbsp. olive oil to lightly moisten and season with salt and pepper. Set the peppers cut-sides up in a baking dish and stuff each with about 3/4 cup of the quinoa filling. Sprinkle with the panko-Parmesan topping. Cover loosely with foil and bake until the peppers are tender, about 15 minutes. Remove the foil and turn on the broiler. Cook under the broiler to brown and crisp up the panko, 1-2 minutes. Remove the peppers from the oven and allow to rest before serving.
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To serve, spread some of the sauce on each plate; place a stuffed pepper on top. Garnish with parsley and serve with the remaining sauce.