Festive Turkey & Quinoa Stuffed Peppers
Great recipe for Boxing Day or a lighter meal any time of the year! This recipe is high in protein, gluten-free, dairy-free, and sugar-free. It’s festive, nourishing, and perfect for the holidays!
Ingredients (Serves 4)
- 4 large red peppers
- 300g turkey mince
- 100g quinoa (uncooked)
- 2 tbsp ghee, coconut oil or duck/goose fat
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 100g chestnuts, chopped (optional for a festive touch)
- 1 tsp dried thyme
- 1 tsp smoked paprika
- Sea salt and pepper to taste
Method
- Prepare the peppers
- Preheat your oven to 200°C (180°C fan).
- Slice the tops off the peppers and scoop out the seeds. Save the tops for presentation, if desired.
- Cook the quinoa
- Rinse the quinoa under cold water throughly, then cook it in double the volume of water (200ml) until tender, about 10–12 minutes. Set aside.
- Cook the filling
- Heat the oil in a large frying pan over medium heat.
- Add the onion and garlic, and sauté until softened, about 5 minutes.
- Add the turkey mince, breaking it up with a spoon, and cook until no longer pink.
- Season and mix
- Stir in the thyme, smoked paprika, chestnuts (if using), and cooked quinoa.
- Season generously with salt and pepper.
- Stuff the peppers
- Fill each pepper with the turkey-quinoa mixture, packing it in tightly.
- Place the peppers upright in a baking dish.
- Bake
- Cover with parchment paper and bake for 25 minutes. Remove the paper and bake for an additional 10 minutes, or until the peppers are tender and slightly charred at the edges.
- Serve
- Top each pepper with its “lid” for presentation, and serve warm.
Nutrition Highlights (per serving)
- High in lean protein from turkey mince.
- Fibre-rich from quinoa and peppers.
- Festive flavours with chestnuts and thyme.
Enjoy this wholesome and festive dish with a crisp green salad or roasted vegetables.
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