These aren’t your Mama’s stuffed peppers with tomato sauce!
Guy’s stuffed bell peppers go South of the Border with a delicious turkey, quinoa, and kale stuffing.
At some point in your life, you’ve probably had a stuffed pepper. Everyone has their own recipe but the usual suspect is a green bell pepper stuffed with ground beef and rice with tomato sauce, topped with cheddar cheese.
In this installment of Guy’s Big Bite, Mr. Fieri not only gives the boring old stuffed pepper some Tex-Mex kick but he also manages to make it healthier.
First Guy starts by making the turkey, quinoa, and kale filling. While he fries up some ground turkey, he is also cooking up some quinoa on a separate boiler.
After the turkey is cooked, he adds the kale leaves (without the stems), pepitas, and quinoa. Then he stuffs this mixture into the peppers and tops the with a parmesan-panko bread crumb mixture.
Put the peppers on a cookie sheet and cover with foil. Cook for 30 minutes with the foil wrap so the peppers will steam. After, remove the foil wrap and cook for 20 more minutes so the cheese melts and the bread crumbs get toasted.
Next, he gets to work on the tomatillo avocado salsa. Honestly, I think you can make this ahead of time so you don’t have to prep it at the same time like he does. Unless, of course, you want to demonstrate your multi-tasking skills in the kitchen.
For the tomatillo salsa, he roasts whole tomatillos without the husk on. Once those are cooked and cooled a little, he puts them in the blender with avocado, garlic, onion, jalapeno, cilantro, and cumin. Add a little liquid with olive oil and lime juice and blend!
Now it’s time to assemble everything. Put a nice layer of the tomatillo avocado salsa on the plate and place one pepper on it. Then put a spoonful of the sauce on top of the pepper as well and serve!
