Acorns Turkey Stuffed Peppers Recipes

ACORN'S TURKEY-STUFFED PEPPERS

Steps:

• Heat olive oil in a large saucepan over medium heat. Add ground turkey, onion, and garlic. Season with red pepper flakes, adobo seasoning, and oregano. Cook until turkey is browned and onion is translucent, about 10 minutes.
• Set 1/2 cup tomato sauce aside. Mix remaining tomato sauce, water, and rice into the turkey mixture. Bring to a simmer and cover. Cook, stirring occasionally, until rice is tender, about 30 minutes.
• Meanwhile, cut stems and tops off the peppers. Carefully core the peppers, removing all seeds and excess ribs, and rinse. Place the peppers on a microwave-safe plate. Cover and microwave for 3 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Evenly spread reserved tomato sauce in the bottom of a baking dish. Carefully arrange peppers in the dish so they will not fall over during baking. Carefully fill about halfway with turkey-rice mixture. Distribute 1 cup cheese over the filling. Add remaining filling and sprinkle tops with remaining cheese.
• Bake in the preheated oven until peppers are tender, about 30 minutes. Broil in the last 3 minutes for a crispier, browned top.

TURKEY-STUFFED BELL PEPPERS

Steps:

• Preheat oven to 325°. Cut peppers lengthwise in half; remove seeds. Place in a 15x10x1-in. pan coated with cooking spray., In a large skillet, heat oil over medium-high heat. Cook and crumble turkey with onion, garlic and seasonings over medium-high heat until meat is no longer pink, 6-8 minutes. Cool slightly. Stir in tomatoes, cheese and bread crumbs., Fill with turkey mixture. Sprinkle with paprika. Bake, uncovered, until filling is heated through and peppers are tender, 20-25 minutes.

TACO STUFFED ACORN SQUASH

Steps:

• Preheat oven to 370 degrees F.
• Line a baking sheet with parchment paper and set aside.
• Pour olive oil over the acorn squash and sprinkle with paprika, salt and pepper.
• Bake in over for 50-60 minutes, until skin is soft and fork-tender.
• While the acorn is baking in the oven, prepare the taco ground beef. In a skillet, add olive oil over medium high heat.
• Add the ground beef and brown until no longer pink. Reduce the heat to medium and add onion and garlic. Sauté until onions are translucent.
• Add all the spices and mix everything well to combine.
• Pour over the tomato sauce and water. Reduce the heat to low, cover with a lid and cook for 20-25 minutes. Don't forget to stir occasionally.
• Meanwhile, let's make the salsa by combining all the ingredients in a medium-size bowl. Set aside. (Cover tightly and refrigerate for up to 5 days if you have leftover).
• 10. To assemble, divide taco turkey meat among squash and top with salsa. Serve immediately or store separately in meal-prep containers in the refrigerator until ready to reheat and eat during the week.

ACORN STUFFED SQUASH WITH KOREAN BBQ GROUND TURKEY

Steps:

• Preheat the oven to 425 degrees F. Have ready a large baking pan that is lined with a rim.
• Cut the acorn squash in half and with a spoon scoop out the seeds. Rub 1 tablespoon of oil over it and inside it and sprinkle the inside with a dash of salt and pepper. Place each half of acorn squash face down. Add a splash of water to the bottom of the baking pan and roast for 25-30 minutes until soft and tender. Meanwhile, make the Korean BBQ ground turkey.
• In a large saucepan add the remaining 1 tablespoon of oil, onion, and ground turkey meat. Cook for about 10 minutes on medium heat, breaking up the meat continuously as it cooks into a crumble with a spatula. Turn the heat down to low and pour in the packet of BBQ sauce and stir to heat. This BBQ sauce is seriously the best full of plenty of flavors!
• When the acorn squash is finished cooking, flip them over and stuff them with the filling. Garnish with fresh cilantro and red pepper flakes. Serve right away.