Turkey and Quinoa Stuffed Peppers

Ingredients:

Tomato-avocado sauce

• 6 (about 225 g) Mexican tomatoes (physalis), peeled
• Extra virgin olive oil for drizzling
• Table salt and freshly ground pepper
• 1 tsp ground cumin
• 1 diced avocado
• 1 minced garlic clove
• Half a jalapeño pepper, seeded and coarsely chopped
• Half a sweet onion, such as Maui or Vidalia, coarsely chopped
• Juice of 1 lime
• 1 handful of fresh cilantro

Stuffed peppers

• 1 tbsp. lightly salted chicken broth
• 1/2 cup red quinoa
• 2 tbsp extra virgin olive oil
• Extra virgin olive oil for drizzling
• 230 g lean ground turkey
• 1/2 tsp red pepper flakes
• 1 minced garlic clove
• Table salt and freshly ground pepper
• 1/4 cup dry white wine
• 4 large sweet peppers (red and green)
• 1 cup lightly packed kale, cut into strips
• 2 tbsp. roasted pumpkin seeds (green pumpkin seeds)
• 3/4 cup breadcrumbs
• 2 tbsp. l. grated parmesan
• Fresh parsley for garnish

Preparation:

1. Making tomato-avocado sauce
   
   Preheat the oven to 350°F (175°C). Place the Mexican tomatoes on a baking sheet. Drizzle with olive oil and toss. Season with salt and pepper and place in the oven. Bake until the tomatoes are soft and golden brown, about 10 minutes. Then remove from the oven and let cool.
   
   In a blender, combine roasted tomatoes, 1/4 cup water, cumin, 1 teaspoon salt, avocado, garlic, jalapeño, onion, lime juice, and cilantro until smooth. Refrigerate and let the sauce steep before serving.
2. Cooking stuffed peppers
   
   Pour the chicken broth into a medium saucepan and bring to a boil. Add the quinoa, stir, and cover. Reduce the heat and simmer until the quinoa is tender, about 10 minutes. Remove from the heat and let sit for 10 minutes, then fluff with a fork.
   
   Preheat the oven to 220°C (425°F). Place a large skillet over medium heat. Drizzle with olive oil, then add the ground turkey, pepper flakes, and garlic, seasoning with salt and pepper. Cook, stirring with a wooden spoon, until the meat is browned, about 5-7 minutes. Then deglaze with wine.
3. Meanwhile, lay the peppers on their sides and cut off about 2.5 cm from one side, leaving the stems intact, removing the seeds and membranes.
   
   Once the ground turkey is browned, turn off the heat and add the quinoa, kale, and pumpkin seeds. Mix thoroughly. Season with salt and pepper if needed.
4. Combine the breadcrumbs and Parmesan cheese in a small bowl, add a drizzle of olive oil to lightly moisten, and season with salt and pepper. Place the bell peppers, cut side up, in a baking dish and fill each one 3/4 full with the quinoa-ground meat mixture. Top with Parmesan cheese and breadcrumbs.
5. Cover with foil and bake in the oven for about 15 minutes, until the peppers are tender. Then remove the foil and turn on the grill. Grill the peppers for 1-2 minutes, until the tops are golden brown. Remove the peppers from the oven and let them rest for a while before serving.
   
   Serving
   
   Pour a little sauce onto each plate, place the stuffed peppers on top. Garnish with parsley and serve with the remaining sauce.