peruvian

Quinoa Stuffed Rocoto-Style Peppers

This baked dish pairs large red chili peppers, 2 peppers with quinoa, dry, ground turkey and yellow onion, finely chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

46 g Protein

58 g Carbohydrates

29 g Fat

9 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

240g large red chili peppers (rocoto substitute), 2 peppers 96 kcal
55g quinoa, dry 66 kcal
140g ground turkey (93% lean) 210 kcal
80g yellow onion, finely chopped 32 kcal
6g garlic, minced 9 kcal
18g raisins 54 kcal
35g queso fresco or feta, crumbled 105 kcal
8g olive oil 71 kcal
2g ground cumin 8 kcal

Cooking instructions

olive oil
Heat oven to 400 F (205 C). Lightly oil a small baking dish.
quinoa
Cook quinoa in a small pot with water (about 2:1 water to quinoa by volume) until tender, 12-15 minutes. Fluff.
large red chili peppers (rocoto substitute)
Cut the tops off the peppers and remove seeds and ribs. If very spicy, rinse inside and soak in salted warm water for 10 minutes; drain.
yellow oniongarlicolive oil
Heat a skillet over medium heat. Add olive oil, then cook onion until soft, 4 minutes. Add garlic and cook 30 seconds.
large red chili peppers (rocoto substitute)ground turkey (93% lean)raisinsground cumin
Stir in ground turkey, cumin, salt, and pepper. Cook until no longer pink, 5-6 minutes. Stir in raisins.
large red chili peppers (rocoto substitute)quinoaground turkey (93% lean)
Mix turkey filling with cooked quinoa. Stuff peppers, place in dish, and top with cheese.
large red chili peppers (rocoto substitute)
Bake until peppers are tender and cheese is melted, 18-22 minutes. Rest 5 minutes before serving.