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Main Dish

Stuffed Peppers with Quinoa, Cranberry & Spiced Turkey


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Ingredients

2 cups sodium-reduced chicken broth

1 ¼ cups quinoa, rinsed and drained

6 peppers (yellow, red, orange), cut in 2

Olive oil

1 large onion, chopped

16 oz ground turkey

2 garlic cloves, finely chopped

1 tbsp cumin seeds

½ cups Patience Fruit & Co Dried Cranberries, sweetened with apple juice

1 large bunch cilantro, chopped

Salt and pepper

Preparation time 15 min
Cooking time 30 to 45 min Portions 6 peppers

Here’s a classic, comforting recipe that is both hearty and low calorie. Vegetables and whole grains take up most of the plate for a healthy, balanced meal, with no compromising on either taste or flavour.

Ingredients

2 cups sodium-reduced chicken broth

1 ¼ cups quinoa, rinsed and drained

6 peppers (yellow, red, orange), cut in 2

Olive oil

1 large onion, chopped

16 oz ground turkey

2 garlic cloves, finely chopped

1 tbsp cumin seeds

½ cups Patience Fruit & Co Dried Cranberries, sweetened with apple juice

1 large bunch cilantro, chopped

Salt and pepper

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Steps

  1. Place oven rack in the middle and preheat oven to 350°F (180°C).

  2. In a pot, bring broth to a boil. Add quinoa, reduce heat, cover and let simmer around 15 minutes or until liquid is absorbed. Set aside.

  3. Cut peppers in 2 and seed. Place peppers on a cooking sheet or large baking dish, and brush with olive oil. Set aside.

  4. In a pan, brown onion in oil over high heat. Add ground turkey, garlic and cumin. Season, then continue cooking while stirring until meat is well-done. Add cooked quinoa, cranberries and cilantro. Mix and adjust seasoning.

  5. Divide stuffing among peppers. Cover with aluminum foil and bake 30 to 45 minutes or until peppers are tender. If desired, top with a swirl of plain yogurt.

Recommendations

You can prepare these stuffed peppers a day ahead and cook them when you come back from work. Practical for people in a hurry!

Thanks to our collaborator

Science & Fourchette

Annie Ferland is founder and editor of the magazine Science & Fourchette and a nutritionist. Epicurean and a lover of photography, she shares her creations and tips about nutrition on her blog, Science & Fourchette. Her motto: simplify science to put on your plate.

Visit blog

Une filiale de Fruit d'or

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