Turkey Stuffed Bell Peppers Recipe Recipe 475
STUFFED PEPPERS WITH TURKEY AND VEGETABLES
This is a great alternative to the beef and rice stuffed peppers.
Provided by LSMITHNY21
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 50m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Wrap the green bell peppers in aluminum foil, and place in a baking dish. Bake 15 minutes in the preheated oven. Remove from heat.
- In a skillet over medium heat, cook the turkey until evenly brown. Set aside. Heat oil in the skillet, and cook onion, mushrooms, zucchini, red bell pepper, yellow bell pepper, and spinach until tender. Return turkey to the skillet. Mix in the tomatoes and tomato paste, and season with Italian seasoning, garlic powder, salt, and pepper. Stuff the green peppers with the skillet mixture.
- Return peppers to the oven, and continue cooking 15 minutes.
Nutrition Facts : Calories 279.3 calories, Carbohydrate 10.2 g, Cholesterol 83.6 mg, Fat 15.6 g, Fiber 3.2 g, Protein 25.3 g, SaturatedFat 3.2 g, Sodium 471.9 mg, Sugar 5.6 g
TURKEY STUFFED PEPPERS
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F.
- Slice off tops of bell peppers, remove seeds and discard. Chop up the bell pepper tops and place into a large bowl. Add rice or couscous, chopped meat, dried basil, parsley, chopped pepper tops, chicken stock and scallions. Toss to combine and season with salt and pepper. Stuff each pepper with filling and place in a square baking dish. Bake 45 minutes or until tender.
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- Make the filling: Heat about 1 tablespoon of olive oil in a large deep skillet over medium high heat. Cook the ground turkey until fully cooked. Push it to one side of the skillet. Add a few more drizzles of olive oil and stir in the diced onions and minced garlic. Cook for 1-2 minutes until fragrant, and mix it back with the ground turkey. Add the Italian seasoning, canned diced tomatoes (drained), and cooked rice. Mix evenly. Season with salt and pepper to taste. Stir in the chopped parsley and ½ cup of the mozzarella cheese.
- Cut each pepper in half, from top to bottom. Remove the seeds. You can also remove the stems, if desired. Drizzle the inside of the peppers with a little bit of olive oil and sprinkle with a few pinches of salt and pepper. It doesn’t have to be precise.
- Fill the peppers with the prepared filling evenly. Arrange them on a 9x13 baking dish (filling side up). Add a little bit of water to the bottom of the pan, about ¼ cup. The water will allow the peppers to steam and become tender as they cook. Cover the pan tightly with aluminum foil.
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