Roasted peppers filled with quinoa, turkey, and pumpkin seeds, topped with parmesan and served with a garlicky avocado sauce.
Makes 4 servings
Nutrition (per serving, estimated)
- Energy: 366 kcal
- Protein: 15 g
- Fat: 17 g
- Carbohydrate: 30 g
- Fibre: 10 g
Estimated values.
Ingredients
- 1 cup quinoa
- 2 large red peppers
- 2 large green peppers
- 2 cabbage leaves
- 1 tbsp extra virgin olive oil
- 1 dessertspoon red pepper flakes
- 1 clove garlic
- ½ bottle plain soda water
- ¼ cup grated parmesan
- 1 avocado
- Juice of ½ lemon
- 2–3 cloves garlic
- Fresh parsley
- 30 g turkey meat
- ¼ cup pumpkin seeds
Method
Boil the quinoa in a pot over medium heat for about 10 minutes. Take it off the heat, let it cool for 10 minutes, and fluff it with a fork. For the peppers, drizzle a little olive oil into a sauté pan over medium heat; add the red pepper flakes, black pepper, and garlic, and cook, stirring with a wooden spoon, for 5–7 minutes. Add the soda water and sauté the peppers in the mixture. In a separate bowl, mix the turkey, quinoa, pumpkin seeds, and cabbage well; season with salt and pepper if you like. Fill the peppers with the mixture and arrange them on a baking tray. Sprinkle parmesan over the peppers and bake for about 15 minutes. While the peppers bake, make the avocado sauce: halve the avocado, remove the pit, scoop out the flesh, and mash it with a fork. Add 1 dessertspoon of olive oil to a small pan. Peel and finely chop the garlic and add it to the pan. Once the garlic is lightly cooked, add the avocado. Stir the avocado with a wooden fork and sprinkle in the spices you like. Sauté for 2–3 minutes, then transfer to a plate and add the juice of ½ lemon. Plate the roasted peppers and serve with the avocado sauce. Enjoy!