Eosinophilic Esophagitis Friendly Turkey & Quinoa Stuffed Peppers with Pickled Pepper Brine
Total time50 min
Prep time20 min
Cook time30 min
4.7(25)
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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
- ½ cup red onion, finely diced
- 3 cloves garlic, minced
- 1 tsp ground turmeric
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp ground ginger
- ½ tsp salt
- ¼ tsp black pepper
For the peppers
- 1 lb mini sweet peppers (about 16–18 peppers), halved lengthwise and seeded
For the pickled brine drizzle
- 3 tbsp apple cider vinegar
- 3 tbsp water
- 1 tsp honey
- ¼ tsp red pepper flakes
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- 2
Combine the rinsed quinoa and chicken broth in a small saucepan over medium-high heat. Bring to a boil, then reduce heat to low, cover, and cook until the liquid is fully absorbed and the quinoa tails have unfurled, about 12–14 minutes. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
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