Stuffed Peppers with Turkey and Quinoa
Ingredients
1 cup quinoa
1½ cups water
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon extra-virgin olive oil
1 pound ground turkey
1½ teaspoons crushed garlic
1½ teaspoons salt
¼ teaspoon black pepper
8 ounces frozen chopped spinach
1 cup chicken broth
¾ cup diced red onion
½ cup tomato sauce
¼ teaspoon red pepper flakes
1 tablespoon lemon juice
1½ teaspoons lemon zest
½ cup crumbled feta cheese
1 cup grated jack cheese
6 bell peppers
¼ teaspoon grated jack cheese
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Prepare the quinoa
On the June Pan, combine the quinoa, water, salt and pepper. Stir gently to combine, then spread the quinoa out in an even layer across the June Pan.
1 cup quinoa
1½ cups water
½ teaspoon black pepper
1 teaspoon salt
June Pan
measuring cups
liquid measuring cup
measuring spoons
spatula
Cook the quinoa
Transfer the June Pan to the middle shelf of the June Oven. Cook the quinoa 25 minutes, until it is tender and the water is absorbed. Do not open the June Oven door while cooking. June will notify you when the quinoa is ready.
June Oven
Preheat the June Oven
Remove the June Pan from the June Oven. Gently fluff the quinoa with a spatula and set aside. With the shelf still in the middle position, preheat the June Oven to 375°F on the Bake cook mode using the button below.
Cook the turkey
In a large skillet, heat the oil over medium-high heat until shimmering. Add the ground turkey, garlic, salt and pepper. Cook, breaking up the turkey with a wooden spoon, until no longer pink, about 5 minutes. Remove the skillet from the heat.
1 tablespoon extra-virgin olive oil
1 pound ground turkey
1½ teaspoons crushed garlic
1½ teaspoons salt
¼ teaspoon black pepper
saute pan
wooden spoon
Combine the filling ingredients
Scrape the turkey meat into a large bowl. Add 2 cups cooked quinoa (you may have extra to use for another purpose) to the bowl along with the spinach, broth, onion, tomato sauce, red pepper flakes, lemon juice and lemon zest. Using a spatula, gently fold the ingredients together until evenly combined.
8 ounces frozen chopped spinach
1 cup chicken broth
¾ cup diced red onion
½ cup tomato sauce
¼ teaspoon red pepper flakes
1 tablespoon lemon juice
1½ teaspoons lemon zest
large bowl
Add the cheese
Add the feta and the jack cheeses to the filling, then gently fold the ingredients together to combine.
½ cup crumbled feta cheese
1 cup grated jack cheese
Prepare the peppers
Place each pepper on a chopping board and slice off the top about ½” down from the stem. Remove the seeds and ribs from inside the pepper and discard the pepper tops.
chopping board
knife
6 bell peppers
Stuff the peppers
Place the peppers cavity-side up in a 13” x 9” baking pan. Spoon the filling into each pepper. Use all the filling, packing it into the peppers if necessary.
spoon
rectangular baking pan
Add cheese and cover
Sprinkle the filling with the remaining ¼ cup jack cheese and cover the pan tightly with foil.
foil
¼ teaspoon grated jack cheese
Start cooking the peppers
Place the baking pan on the middle shelf of the June Oven. Bake the peppers 30 minutes, until they are mostly cooked through. June will notify you when the peppers are ready.
Uncover the peppers
Remove the June Pan from the June Oven and set it on the cooling rack. Keep the June Oven hot using the button below. Carefully remove the foil from the peppers.
cooling rack
Finish cooking the peppers
Return the pan to the June Oven. Bake the peppers 20 more minutes, until they are soft and the cheese is browned. June will notify you when the peppers are ready. If desired, follow directions on your June to continue cooking.
Serve the peppers
Remove the June Pan from the June Oven. Transfer the peppers to plates or a platter and serve hot.
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