TURKEY & QUINOA STUFFED PEPPERS

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)

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.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

estimate your profit

Step 1

Profit Per Serving
Selling Price	-	Serving Cost	=	Profit Per Serving

Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2

Profit Per Meal
Servings	×	Profit Per Serving	=	Profit Per Meal

Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3

Profit Per Day
Meals Per Day	×	Profit Per Meal	=	Profit Per Day	Gross Margin

Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients	Weight	Measure	Instructions

Swanson® Unsalted Chicken Broth 2 qt. 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.
quinoa, rinsed	2 lb.	1 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.

99% fat free ground turkey	6 lb.
garlic, whole cloves, peeled, minced	1 oz.	6 ea.
onion, medium, chopped	2 lb.	6
frozen spinach, chopped, thawed, drained	4 lb.	11 cups
Campbells® Healthy Request® Condensed Cream of Mushroom Soup, 50 oz ea 62.5 oz. 1 1/4 cans 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.
Parmesan cheese, grated	7 oz.	2 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.

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.

Ingredients	Weight	Measure

Swanson® Unsalted Chicken Broth

2 qt.

Campbells® Healthy Request® Condensed Cream of Mushroom Soup

62.5 oz.

1 1/4 cans

quinoa	1.5 lb.	1 qt.
99% fat free ground turkey	6 lb.
garlic	0.75 oz.	6 ea.
onion	1.5 lb.	6
frozen spinach	3.75 lb.	11 cups
Parmesan cheese	7 oz.	2 cups
red bell pepper	6.25 lb.	24 ea.

Instructions