Spiralized Zucchini, Quinoa and Turkey Sausage Stuffed Peppers

Name: Spiralized Zucchini, Quinoa and Turkey Sausage Stuffed Peppers
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6 makes 6 peppers
Ingredients: 6 bell peppers of assorted colors; Kosher salt and freshly ground black pepper; 2 medium zucchini; 2 tablespoons olive oil; 1 pound ground turkey; 4 cloves garlic; ½ teaspoon dried fennel seed; ⅛ teaspoon crushed red pepper flakes; 1 cup chopped yellow onion; 1 cup crushed tomatoes or tomato sauce; 4 cups cooked quinoa; ½ cup grated Parmesan cheese plus more for garnish; ¼ cup chopped fresh basil

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4.6

276 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings
6 makes 6 peppers
Calories
382 kcal
Course
Main Course
Cuisine
Mediterranean

Spiralized Zucchini, Quinoa and Turkey Sausage Stuffed Peppers

Iris Warren

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Choose firm, glossy bell peppers that are wide a the top and at the base so the peppers will easily stand on their own when stuffed with the spiralized zucchini, quinoa and ground turkey mixture.

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Ingredients

Servings

6 bell peppers of assorted colors
Kosher salt and freshly ground black pepper
2 medium zucchini , spiralized or diced, about 4 cups
2 tablespoons olive oil divided
1 pound ground turkey
4 cloves garlic , minced or pressed
½ teaspoon dried fennel seed , crushed
⅛ teaspoon crushed red pepper flakes
1 cup chopped yellow onion
1 cup crushed tomatoes or tomato sauce
4 cups cooked quinoa
½ cup grated Parmesan cheese plus more for garnish
¼ cup chopped fresh basil

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Instructions

Preheat the oven to 375°F.
Remove the stems and core the bell peppers, removing all of the seeds, then rinse. Lightly sprinkle the inside of the peppers with kosher salt and place in a microwave safe dish with ¼ cup water. Microwave for 5 to 7 minutes or until they start to soften. Remove and set aside.
Spiralize or dice the zucchini. Heat 1 tablespoons of the olive oil in a large skillet over medium high heat. Add the zucchini and season with a sprinkle of kosher salt. Toss the zucchini and cook until it just begins to soften, about 2 minutes, then transfer to a bowl and set aside.
In the same pan, heat the rest of the olive oil until hot then add the ground turkey, pressed garlic, fennel seeds, crushed red pepper flakes and season with kosher salt and freshly ground black pepper. Cook for about 5 minutes or until cooked almost through, stirring often. Add the onion and continue to cook until the onion softens. Stir in the crushed tomatoes and cook for another minute. Remove from the heat and stir in the quinoa and zucchini. Toss with the Parmesan cheese and the fresh basil and season to taste.
Transfer the peppers to a 3 quart baking dish and fill them with the sausage and quinoa mixture. Sprinkle the tops with more Parmesan cheese if desired, and bake for 20 minutes or until peppers are tender and cheese is browned. Serve hot.

Nutrition Information

Show Details

Calories 382kcal (19%) Carbohydrates 42g (14%) Protein 29g (58%) Fat 11g (17%) Saturated Fat 3g (15%) Polyunsaturated Fat 3g Monounsaturated Fat 5g Trans Fat 1g Cholesterol 47mg (16%) Sodium 246mg (10%) Potassium 1036mg (30%) Fiber 8g (32%) Sugar 11g (22%) Vitamin A 4099IU (82%) Vitamin C 170mg (189%) Calcium 168mg (17%) Iron 4mg (22%)

Nutrition Facts

Serving: 6makes 6 peppers

Amount Per Serving

Calories 382 kcal

% Daily Value*

Calories	382kcal	19%
Carbohydrates	42g	14%
Protein	29g	58%
Fat	11g	17%
Saturated Fat	3g	15%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	5g	25%
Trans Fat	1g	50%
Cholesterol	47mg	16%
Sodium	246mg	10%
Potassium	1036mg	22%
Fiber	8g	32%
Sugar	11g	22%
Vitamin A	4099IU	82%
Vitamin C	170mg	189%
Calcium	168mg	17%
Iron	4mg	22%