SERVES 4
INGREDIENTS:
SAUCE:
3 red bell peppers, cut into large chunks
2 Roma tomatoes, quartered
½ yellow onion, cut into a few large chunks
3 garlic cloves
salt and pepper, to taste
3 tablespoons macadamia nut oil or avocado oil
½ cup chicken broth or bone broth (here)
OPTIONAL INGREDIENT:
pinch of red pepper flakes
FILLING:
1 pound ground turkey
zest of 1 lemon
½ onion, grated
1 garlic clove, minced
3 tablespoons parsley, finely chopped
2 teaspoons fresh thyme
salt and pepper, to taste
½ cup cooked quinoa or brown rice
1 bunch Swiss chard, cleaned and stems removed
PREPARATION:
1. Preheat oven to 400 degrees F, and line a sheet pan with parchment.
2. Toss together the peppers, tomatoes, onion, and garlic with salt and pepper, red pepper flakes if desired, and oil. Spread on the sheet pan, and roast for 20 minutes till soft and slightly browned.
3. Place the roasted vegetables in a blender or food processor with the chicken broth and puree till smooth. Season sauce with salt and pepper to taste.
4. Mix all the ingredients together for the filling.
5. Fill each chard leaf with about ¼ cup filling and roll. Place in baking dish seam side down. Pour sauce over the stuffed leaves, cover with foil, and bake in 400-degree oven for 25 minutes, until the internal temperature is 165 degrees F.
6. Serve warm.
NUTRITIONAL INFORMATION PER SERVING: 392.5 calories, 27.6g protein, 28.3g carbohydrates, 4.6g fiber, 6.0g sugar, 20.9g fat, 4.0g saturated fat, 80.6mg cholesterol, 295.0mg sodium