Peppers stuffed with turkey and cereal quinoa

A detailed recipe for cooking meat dishes with a photo. друзьями: The photodishes: Ryan Dausch Time: 1 hour. 25 minutes Difficulty: Easy Portions: 4 The recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Tomato Avocado Sauce

• 6 (approximately 225 gr.) Mexican tomatoes (vegetable physalis), peeled
• Extra virgin olive oil for spraying
• Salt and freshly ground pepper
• 1 tsp ground cumin
• 1 diced avocado
• 1 minced garlic clove
• Half jalapenos peeled and seedless chopped
• Half a coarsely chopped sweet onion, such as Maui or Vidalia
• 1 lime juice
• 1 handful of fresh cilantro

Stuffed pepper

• 1 tbsp. lightly salted chicken stock
• 1/2 tbsp. red quinoa
• 2 tbsp. l extra virgin olive oil
• Extra virgin olive oil for spraying
• 230 gr. lean minced turkey
• 1/2 tsp red pepper flakes
• 1 minced garlic clove
• Salt and freshly ground pepper
• 1/4 Art. dry white wine
• 4 large sweet peppers (red and green)
• 1 tbsp. chopped kale kale, chopped straws
• 2 tbsp. l fried pumpkin seeds (green pumpkin seeds)
• 3/4 Art. breadcrumbs
• 2 tbsp. l grated parmesan
• Fresh parsley for decoration

Recipes with similar ingredients: sweet pepper, kale, minced meat turkey, quinoa, vegetable physalis, avocado, jalapenos, onion vidalia, garlic, white wine, pumpkin seed, breading crackers, parmesan cheese, red pepper flakes, lime juice, cumin, parsley, cilantro

Recipe preparation:

1. Cooking Avocado Tomato Sauce up to 175 ° C. Put mexican tomatoes on a baking sheet. Sprinkle olive oil and mix. Season with salt and pepper, put in the oven. Bake until the tomatoes are soft and get a golden hue, about 10 minutes Then take out oven and set to cool. Mix baked tomatoes in a blender, 1/4 Art. water, cumin, a teaspoon of salt, avocado, garlic, jalapenos, onions, lime juice and cilantro to a uniform consistency. Put in fridge and let the sauce brew before serving.
2. Cooking Stuffed Peppers Pour Chicken Broth into a medium saucepan and bring to a boil. Add quinoa, mix and cover. Reduce heat and simmer until cereal readiness, approximately 10 min. Remove from heat and let infuse for 10 minutes, then loosen with a fork. oven temperature up to 220 ° C. Place a large frying pan on medium fire. Drizzle with olive oil and then add the minced meat. turkeys, pepper flakes and garlic, season with salt and pepper. Fry, stirring with a wooden spoon, until the meat is browned, about 5-7 minutes Then degustate with wine.
3. In the meantime, lay the peppers on their side and cut about 2.5 see on one side, leaving the stalks intact, remove the seeds and membranes. After the minced turkey is browned, turn off the heat and add quinoa, cabbage and pumpkin seeds. Carefully mix. If necessary, add salt and pepper.
4. Combine breadcrumbs and parmesan in a small bowl, add a little olive oil to slightly moisturize season with salt and pepper. Then put sweet peppers cropped side up in a baking dish and fill each 3/4 mixture from quinoa and minced meat. Sprinkle with parmesan and breadcrumbs breadcrumbs.
5. Cover with foil and bake in the oven for about 15 minutes, until peppers will not become soft. Then remove the foil and turn on the grill. Cook grill the peppers for 1-2 minutes until the top layer is browned. Remove the peppers from the oven and let them stand for a while Serve. Pour a little on each plate. sauce, put stuffed peppers on it. Garnish with parsley and serve with the remaining sauce.