Eosinophilic Esophagitis Friendly Italian Stuffed Peppers with Turkey and Quinoa
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Learn more →Ingredients
4 servings
For the filling
- ½ cup quinoa, rinsed
- 1 cup low-sodium chicken broth
- 2 tbsp extra virgin olive oil, divided
- 1 lb ground turkey
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes, drained
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp ground turmeric
- ½ tsp salt
- ¼ tsp black pepper
For the peppers
- 4 large bell peppers (any color), halved lengthwise and seeded
- ½ cup low-sodium chicken broth
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Combine the quinoa and 1 cup chicken broth in a medium saucepan over medium-high heat and bring to a boil. Reduce the heat to low, cover, and cook until the quinoa has absorbed all the liquid and the germ rings are visible, about 15 minutes. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
- 2
Heat 1 tbsp of the olive oil in a large skillet over medium-high heat until shimmering. Add the ground turkey and cook, breaking it up with a spoon, until no pink remains and the turkey registers 165°F (74°C) on an instant-read thermometer, about 6–8 minutes. Transfer the cooked turkey to a bowl and set aside.
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