• NATIONAL SITE
  • BRITISH COLUMBIA
  • SASKATCHEWAN
  • ALBERTA
  • MANITOBA
  • ONTARIO
  • QUEBEC
  • NEW BRUNSWICK
  • NOVA SCOTIA
  • PEI
  • NEWFOUNDLAND AND LABRADOR
  • YUKON
  • NUNAVUT
  • NORTHWEST TERRITORIES
3
Nutritional Information

Per serving

Calories:
Protein:
Fat:
Carbohydrates:
Easter Egg Purple
Easter Egg Purple

Credit
Recipe courtesy of Turkey Farmers of Ontario

Serves: 4 Servings
Easter Egg Orange
Easter Egg Orange
Easter Egg Yellow
  1. In saucepan, bring stock to boil over medium-high heat. Stir in quinoa and simmer, covered, for 10 minutes. Remove from heat and leave covered for 15 minutes.
  2. Meanwhile, in large non-stick skillet heat oil over medium-high heat, brown turkey, breaking into small pieces with the back of a spoon. Transfer to plate. Cook onion until tender and golden, about 7 minutes. Stir in garlic, salt and chili flakes and cook 1 minute. Stir in mushrooms and cook until golden and no liquid remains. Remove from heat and stir in spinach, quinoa, and reserved turkey. Sprinkle with goat cheese. This mixture can be made up to 2 days in advance.
  3. Spoon mixture into hollowed peppers and bake in a 375°F (190°C) until peppers are tender crisp and filling is hot, about 20 minutes.
Per serving: About 330 cal, 37 g pro, 7 g total fat (2 g sat fat), 32 g carb, 7 g fibre, 50 mg chol, 460 mg sodium. %RDI: iron 25%, calcium 10%, vit A 160%, vit C 370%
Easter Egg Pink
Easter Egg Pink

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