Turkey Zucchini Stuffed Jack O Lantern Bell Peppers Recipe By Tasty

TURKEY & ZUCCHINI-STUFFED JACK-O'-LANTERN BELL PEPPERS RECIPE BY TASTY

Steps:

• In a large skillet, heat the oil and cook onions and garlic for 3 minutes, or until they start to soften. Add the ground turkey to the pan, followed by salt, pepper, and oregano. Stir and cook for 3-4 minutes.
• Then add zucchini and diced tomatoes. Cook until zucchini has begun to soften and remove from heat.
• Cut the top off of the bell pepper low enough that the stem remains attached and remove the seeds. Save the top!
• Preheat oven to 350˚F (180˚C).
• Carefully, carve out your desired jack-o'-lantern face using a steak knife or paring knife. Repeat for the rest of the bell peppers.
• Place carved bell peppers in a baking dish and spoon in a layer of cooked rice in the bottom followed by the turkey mixture, and top with mozzarella cheese. Put the top of the bell pepper back on top.
• Bake for 35 minutes or until peppers are tender and the cheese has melted.
• Enjoy!

STUFFED JACK-O-LANTERN BELL PEPPERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish.
• Lightly mix together the ground beef, egg, bread cubes, onion, tomato, garlic, chili sauce, mustard, Worcestershire sauce, salt, and pepper in a bowl.
• Wash the peppers, and cut jack-o'-lantern faces into the peppers with a sharp paring knife, making triangle eyes and noses, and pointy-teeth smiles. Slice off the tops of the peppers, and scoop out the seeds and cores. Stuff the peppers lightly with the beef stuffing, and place them into the prepared baking dish so they lean against each other.
• Bake in the preheated oven until the peppers are tender and the stuffing is cooked through and juicy, about 1 hour.

TURKEY TACO STUFFED BELL PEPPERS RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• Using a sharp knife, cut off the tops of each bell pepper. Use the knife to help cut out and remove the seeds and ribs from inside the peppers.
• Place the peppers in a lightly greased roasting pan and set aside.
• Heat the oil in a large skillet over medium-high heat. Toss in the onion, cumin, oregano, paprika, salt, and black pepper, and sauté until the onions have softened, about 2-3 minutes.
• Toss in the garlic and sauté until fragrant, about 30 seconds.
• Move the onions away from the center of the pan to create an open surface in the skillet. Place the ground turkey in the center of the pan and break up the meat.
• Move the meat and onions to the sides of the pan to create an open surface again. Pour in the black beans, corn, and salsa and stir the mixture until evenly combined.
• Spoon the mixture evenly into the hallowed bell peppers and replace the bell pepper tops.
• Bake for 30-35 minutes, until the bell peppers have softened and wilted slightly.
• Remove the tops of the bell peppers, spoon on a large dollop of guacamole, and replace the tops.
• Enjoy!

SAUSAGE STUFFED ZUCCHINI BOATS RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
• Make the zucchini boats: Slice the zucchini in half lengthwise. With a small paring knife, cut into each zucchini half about ¼ inch from the outside edges and ¼ inch (6 mm) deep. Be careful not to cut all the way through the zucchini. Using a small spoon, carefully scoop out the flesh of the zucchini inside the cuts, being careful not to scoop all the way through the squash. Dice the scooped-out zucchini flesh and set aside for the filling.
• Place the zucchini boats on the prepared baking sheet, and sprinkle evenly with the McCormick® Perfect Pinch Italian Seasoning, salt, and pepper.
• Make the filling: Heat the olive oil in a large high-walled skillet over medium heat. Add the turkey sausage and cook for 4-5 minutes, breaking up with a spatula, until beginning to brown.
• Add the onion and sauté for 1-2 minutes, until fragrant. Add the green bell pepper, red bell pepper, reserved zucchini flesh, tomato paste, and diced tomatoes, and stir well to combine. Bring to a simmer and cook for 8 minutes, stirring occasionally, then stir in the red wine vinegar, McCormick® Perfect Pinch Italian Seasoning, McCormick® Garlic Powder, salt, pepper, and red pepper flakes, if using. Cook for 2-4 minutes more, or until most of the liquid has evaporated.
• Spoon the filling into the zucchini boats, dividing evenly.
• Transfer the zucchini boats to the oven and bake for 20-25 minutes, until the zucchini is tender. Remove from the oven and turn the broiler on high.
• Sprinkle ¼ cup (25 g) mozzarella cheese over each zucchini boat, then return to the oven and broil for 4-5 minutes, or until the cheese is melted and browned. Remove from the oven and let rest for 5 minutes before serving.
• Enjoy!

STUFFED BELL PEPPERS RECIPE BY TASTY

Steps:

• In a nonstick pan, melt 1 tbsp butter and add refined flour. Cook on low heat until golden brown. Then, add milk and cook until flour is cooked. Add salt and pepper and cook until mixture reaches the consistency of a thick sauce. Remove from heat.
• In a second saucepan, heat water and blanch all vegetables except onions. Once blanched, transfer to an ice bath.
• Heat butter in a pan and brown. To this, add chopped garlic and onion and cook until translucent. Then, add blanched vegetables, toss well, and add salt, pepper, and herbs.
• Add the white sauce and cook well. Then, add half of your allotted cheese.
• Cut open the caps of the bell peppers and de-seed. Coat with a little butter mixed with seasonings.
• Preheat oven to 350°F.
• Stuff the peppers and top with remaining cheese. Bake for 15 minutes or until peppers are cooked through but not mushy.
• In a bowl on the side, mix together lemon juice, olive oil, salt and pepper to make a dressing and dress the greens with it.
• Serve the roasted peppers directly out of the oven with greens on-side.