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1
Preheat the oven to 425 degrees F.
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2
For the quinoa: Over medium-high heat, bring the broth to a boil in a medium saucepan.
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3
As the broth is coming to boil, add the quinoa, then stir and cover.
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4
Reduce the heat to a simmer and steam the quinoa until the grains pop, about 10 minutes.
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5
Remove from the heat and let stand for 10 minutes.
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6
Fluff with a fork.
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7
For the peppers: Set a large saute pan over medium-high heat.
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8
Add a drizzle of olive oil and add the turkey, crushed red pepper flakes and garlic.
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9
Sprinkle with salt and pepper.
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10
Cook until well browned, 5 to 7 minutes, while stirring with a wooden spoon and breaking up the pieces.
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11
Deglaze with the wine.
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12
While the turkey is browning, rinse the peppers and pat dry.
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13
With the pepper lying down on its side, cut off the top and remove the seeds and membrane.
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14
Repeat for the remaining peppers.
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15
Leave the stem on the top for presentation.
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16
Set aside.
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17
Once the turkey is browned, shut off the heat and fold in the quinoa, kale and pepitas.
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18
Mix to incorporate all ingredients thoroughly.
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19
Check for seasoning and adjust with salt and pepper if required.
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20
In a small mixing bowl, combine the panko and Parmesan.
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21
Add a drizzle of olive oil to lightly moisten and season with salt and pepper.
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22
Set the peppers on a roasting tray cut-side up and stuff each with about 1/3 cup of filling.
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23
Top each pepper half with about 2 tablespoons of panko-Parmesan topping.
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24
Cover loosely with foil, place in the center of the oven and bake for 15 minutes.
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25
When the peppers are tender and cooked through, remove the foil and turn on the broiler.
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26
Cook under the broiler to brown the panko breadcrumbs and crisp up, 1 to 2 minutes.
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27
Remove the peppers from the oven and allow to rest before serving.
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28
To present, place 1/4 cup of Roasted Tomatillo Avocado Sauce on a plate and place the roasted, stuffed pepper halves in the middle of sauce.
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29
Garnish with parsley sprigs.
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30
Preheat the oven to 350 degrees F.
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31
Place the tomatillos onto a baking sheet.
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32
Toss the tomatillos with olive oil.
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33
Season with salt and pepper and place into the oven.
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34
Roast until nicely charred, about 10 minutes.
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35
Remove from the oven and set aside to cool.
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36
Combine the tomatillos, 1/4 cup water, cumin, 1 teaspoon salt, avocado, garlic, jalapenos, onions, lime juice and cilantro in a blender and puree until completely smooth.
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37
Place in the refrigerator and allow the sauce to settle before serving, so it is smooth.
