TURKEY & QUINOA STUFFED PEPPERS

Made With:

Bases, Broths & Stocks

Swanson® Unsalted Chicken Broth

Swanson is made from simple, high-quality ingredients you can recognize. Our chicken is sourced from farms we trust, and we select the finest vegetables and spices, picked at the peak of freshness. It starts with real chicken and bones, then we cook our broths and stocks to perfection to deliver a unique balance of flavor.

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Soups

Campbells® Healthy Request® Condensed Cream of Mushroom Soup

Campbell's(R) Healthy Request(R) condensed Cream of Mushroom soup offers the rich traditional flavor of cream of mushroom soup with a more nutritious profile.

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Tip

This recipe meets Partnership for a Healthier America nutrition standards (a la carte entrees).


Cover stuffed peppers so they do not dry out during hot holding.

Nutrition Facts
Serving Size
1 SERVING (2 STUFFED PEPPER HALVES)
Amount Per Serving
Calories 378
% Daily Value
Total Fat 7.9g
12%
Saturated Fat 2.3g
12%
Cholesterol 68mg
23%
Sodium 478mg
20%
Total Carbohydrate 37.4g
12%
Dietary Fiber 6.1g
24%
Protein 39g
78%
Vitamin A 243%
Vitamin C 263%
Calcium 29%
Iron 20%
Total Time

70 min.

Serving & Size

1 SERVING (2 STUFFED PEPPER HALVES)

Yields

A healthier spin on a classic for long-term care residents or acute care cafeterias. Red peppers stuffed with golden quinoa made with Swanson® Unsalted Chicken Broth and combined with ground turkey, onions, spinach, garlic and Campbell’s Healthy Request® Cream of Mushroom soup.

Nutrition Facts

Nutrition Facts
Serving Size
1 SERVING (2 STUFFED PEPPER HALVES)
Amount Per Serving
Calories 378
% Daily Value
Total Fat 7.9g
12%
Saturated Fat 2.3g
12%
Cholesterol 68mg
23%
Sodium 478mg
20%
Total Carbohydrate 37.4g
12%
Dietary Fiber 6.1g
24%
Protein 39g
78%
Vitamin A 243%
Vitamin C 263%
Calcium 29%
Iron 20%

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Profit Per Serving
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Step 2
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Step 3
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Made With:

Soups

Swanson® Unsalted Chicken Broth

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Weight Measure
Swanson® Unsalted Chicken Broth qt.
quinoa, rinsed 2 lb. qt.
1. Set oven to 350°F.

2.  Heat stock and quinoa in saucepan over high heat to a boil.  Reduce heat to low.  Cover and cook 13 minutes, or until quinoa is tender.
Weight Measure
99% fat free ground turkey 6 lb.
garlic, whole cloves, peeled, minced 1 oz. ea.
onion, medium, chopped 2 lb.
frozen spinach, chopped, thawed, drained 4 lb. 11  cups
Made With:

Bases, Broths & Stocks

Campbells® Healthy Request® Condensed Cream of Mushroom Soup

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Campbells® Healthy Request® Condensed Cream of Mushroom Soup, 50 oz ea 63 oz. 1 1/4  cans
Parmesan cheese, grated 7 oz. cups
3. Cook turkey, garlic and onion in a skillet over medium-high heat until turkey is cooked through, stirring often to separate meat.  Stir in spinach, soup, quinoa and 1/2 of the parmesan cheese.
Weight Measure
red bell pepper, medium-sized 6 lb. 24  ea.
4. Place pepper halves on a sheet pan.  Spoon turkey mixture into the pepper halves.

5. Bake 30 minutes or until hot.  Sprinkle with remaining cheese.

6.  Bake 5 minutes or until cheese is melted.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

CCP: Hold for hot service at 140°F or higher until needed. 


7. To Serve: Using tongs, portion 2 stuffed pepper halves on plate.  Serve immediately.
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