Turkey and Quinoa Stuffed Peppers

Method

1. Preheat the oven to 425 degrees F.

2. In a medium saucepan, bring the broth to a boil over medium-high heat.

3. Add the quinoa to the boiling broth, stir, and cover. Reduce the heat to a simmer and cook for about 10 minutes until the grains pop.

4. Remove from heat and let the quinoa stand for 10 minutes. Fluff with a fork.

5. In a large saute pan over medium-high heat, drizzle some olive oil and add the turkey, crushed red pepper flakes, and garlic. Sprinkle with salt and pepper.

6. Cook the turkey, stirring with a wooden spoon and breaking up the pieces, until well browned, about 5 to 7 minutes.

7. Deglaze the pan with wine.

8. Rinse the peppers and pat dry. Cut off the top and remove the seeds and membrane. Repeat for the remaining peppers, leaving the stem on the top for presentation. Set aside.

9. Once the turkey is browned, turn off the heat and mix in the quinoa, kale, and pepitas.

10. Check for seasoning and adjust with salt and pepper if needed.

11. In a small mixing bowl, combine the panko and Parmesan. Moisten with a drizzle of olive oil and season with salt and pepper.

12. Place the peppers on a roasting tray cut-side up and stuff each with about 1/3