TURKEY & QUINOA STUFFED PEPPERS

TURKEY & QUINOA STUFFED PEPPERS

Nutrition Facts

Serving Size
1 SERVING (2 STUFFED PEPPER HALVES)
Amount Per Serving
Calories 390
% Daily Value
Total Fat 10.3g
16%
Saturated Fat 2.6g
13%
Cholesterol 68mg
23%
Sodium 712mg
30%
Total Carbohydrate 36.2g
12%
Dietary Fiber 6.1g
24%
Protein 38.4g
77%
Vitamin A 243%
Vitamin C 263%
Calcium 23%
Iron 20%
Total Time

70 min.

Serving & Size

1 SERVING (2 STUFFED PEPPER HALVES)

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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:

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Ingredients Weight Measure
Swanson® Unsalted Chicken Broth
qt.
Campbells® Condensed Cream of Mushroom Soup
62.5 oz.
1 1/4  cans
quinoa 1.5 lb. qt.
99% fat free ground turkey 6 lb.
garlic 0.75 oz. ea.
onion 1.5 lb.
frozen spinach 3.75 lb. 11  cups
Parmesan cheese 7 oz. cups
red bell pepper 6.25 lb. 24  ea.
Instructions
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.
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.
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.

Recipe Tip

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

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