Stuffed Pepper With Mushrooms Greens And Ground Turkey Recipes

TURKEY-STUFFED PEPPERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 1-quart baking dish.
• Bring a large saucepan of water to a boil. Cook peppers in boiling water until slightly tender, about 3 minutes; drain and rinse with cold water until cooled.
• Heat oil in a skillet over medium heat. Cook ground turkey, onions, mushrooms, and garlic in the hot oil until turkey is completely browned; drain grease from the turkey mixture. Transfer drained turkey mixture to a bowl and return skillet to medium heat.
• Melt butter in the skillet; add flour, salt, and black pepper. Stir until smooth. Stream milk and half-and-half into the flour mixture while stirring; bring to a boil. Cook and stir the milk mixture until thickened, 1 to 2 minutes. Return turkey mixture to the skillet; add tomatoes and 2 tablespoons Cheddar cheese. Cook and stir the turkey mixture until hot and the cheese is melted, about 3 minutes; spoon into the bell pepper halves. Arrange stuffed pepper halves into the prepared baking dish; top with remaining Cheddar cheese, Parmesan cheese, and panko. Cover dish with aluminum foil.
• Bake in preheated oven until the peppers are tender and the filling is hot, 25 to 30 minutes.
• Switch oven to broil, remove foil, and cook peppers under the broiler until the panko is browned, about 5 minutes.

STUFFED PEPPERS WITH TURKEY AND VEGETABLES

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.

STUFFED GREEN PEPPERS WITH GROUND TURKEY & MUSHROOMS

Steps:

• Sautee mushrooms and onions, drain excess liquid. Cook rice. Mix together and then cool in fridge for 15 mins (spread thin to cool thoroughly).
• Mix ground turkey, mushroom-rice-onion mixture, Italian seasonings, egg white, 1/2 can of diced tomatoes and Worcestershire sauce together.
• Stuff into pepper halves. Place peppers into a baking dish, Pour tomato sauce over the peppers and spoon remaining diced tomatoes onto each pepper. Bake covered at 350 degrees for 45 minutes. Bake uncovered for an additional 30mins or until mixture temps out at 165.

STUFFED PEPPER WITH MUSHROOMS, GREENS, AND GROUND TURKEY RECIPE

Steps:

• Cook turkey in a skillet lightly coated with cooking spray or olive oil. Stir in chopped onion, garlic, mushrooms, and greens. Allow to steam slightly. Add 2 cups water and then stir in the rice. Cook covered 30 minutes or until rice is tender.
• Add pumpkin seeds and hot sauce, if desired.
• Place peppers hollow side up in a baking dish and stuff with turkey mixture. Bake, covered, for 1 hour or until peppers are tender.

BEEF AND MUSHROOM STUFFED PEPPERS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Brown beef in a large skillet over medium-high heat. Halfway through browning, add mushrooms and onion. Continue cooking until meat is fully browned; drain fat from skillet. Stir in enough gravy to bond mixture without making it soupy. Season with salt and pepper, and set aside.
• Meanwhile, heat a medium saucepan of water until boiling. Place peppers in water, and boil for 2 to 3 minutes, until just tender; remove from water. Place peppers, hollow side up, in a 9x13 inch baking dish, and fill each with beef mixture.
• Bake in preheated oven for 15 to 20 minutes, until bubbling. Top with cheese, and bake for an additional 5 to 10 minutes. Serve in a small pool of gravy.

GROUND TURKEY STUFFED PEPPERS

Steps:

• Preheat oven to 375, 15 minutes before cooking.
• Cut peppers in half lengthwise (or cut off the tops if the peppers are short and stout). Remove seeds and membranes. Wash and dry the peppers and set them aside.
• Mix all other ingredients in a large mixing bowl with your hands for several minutes. You will notice the texture changing to one that feels lighter and less meaty.
• Refrigerate the mixture for 1-2 hours to let the flavors set.
• Rub the peppers with a little olive oil.
• Stuff the peppers and place them on a non-stick baking pan (or a pan lined with aluminum foil) at 375 degrees for 1-1 1/2 hours, until golden brown and internal temperature reaches 170.
• Optional: during last 15 minutes of cooking, top with parmesan, provolone, or cheddar cheese.
• Note: Many other stuffed peppers recipes instruct you to fry all ingredients prior to cooking. I urge you to try it this way, as the juices from the meat will blend with the flavors of the peppers, making this a much more flavorful dish.

TURKEY STUFFED PEPPERS

Steps:

• Remove the tops from the peppers, seed and remove membrane.
• Steam in a microwave save container. Do this by putting one Tbs. water in the bottom of the container, and cover with plastic wrap. Cook until tender, approximately 3 minutes on high.
• Brown the turkey in 1/2 the olive oil until almost cooked through.
• Saute the onion, mushrooms and garlic in the olive oil on medium high heat.
• Add the thawd spinach and seasonings after the onions and turkey are browned and nicely caramelized. Cook the complete mixture until heated through.
• Divid the mixture among the 4 peppers. This is depend upon how big your green peppers are.
• Top with 1/4 cheese and broil in the oven until the cheese is browned. About 2 minutes, but be careful not to burn!

FETA AND TURKEY STUFFED GREEN PEPPERS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Arrange the bell peppers in a casserole dish with the cavities facing upwards.
• Heat the olive oil in a skillet over medium heat; cook the turkey in the hot oil until completely browned, about 5 minutes. Stir the onion into the turkey; season with salt and pepper. Cook and stir the mixture for 3 minutes. Add the corn, tomatoes, thyme, rosemary, and fennel to the turkey; stir. Pour the water over the mixture and add the rice; mix. Bring the mixture to a boil, cover, reduce heat to low, and simmer until the rice is tender, about 15 minutes. Stir the barbeque sauce through the mixture; remove the skillet from the heat.
• Spoon enough of the turkey mixture to fill each of the bell peppers about 1/3 of the way full. Divide about half of the feta cheese among the peppers, creating a layer of cheese atop the turkey mixture. Fill the peppers with the remaining turkey mixture and top with the remaining feta cheese.
• Bake in the preheated oven until the peppers are tender, about 45 minutes.

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.

TURKEY STUFFED GREEN BELL PEPPERS

Steps:

• Wash green peppers. Carefully, cut top off. Reserve and chop usable parts. Remove seeds and discard. Spray dutch oven or casserole dish with nonstick spray and place empty peppers inside. Season with Salt and Pepper. Heat large skillet with olive oil. Brown turkey with onion and chopped green pepper tops. Add tomatoes and tomato sauce. Heat through. Add rice and stock or water. Stir and cover. Simmer until rice is done and liquid is absorbed. Remove from heat and evenly distribute rice mixture into the empty peppers. Cover with foil and bake until peppers are soft. Leftovers are fantastic!

STUFFED GREEN PEPPERS WITH RICE AND MUSHROOMS

Steps:

• Rinse the peppers under warm running water.
• Cut a slice from a stem end of each pepper (about ½ inch thick).
• Remove the core, white veins, and seeds.
• Fill a medium size pot with water and bring to boil.
• Place the peppers, and the tops, into the boiling water and cook for 5 minutes.
• Remove peppers and cool.
• Arrange peppers in a shallow baking dish.
• Sauté chopped onions in canola oil to a golden color.
• Add mushrooms and garlic, and sauté for 3 minutes.
• Mix the rice and mushrooms, and season with Italian seasoning, salt and pepper, to taste.
• Fill the peppers with the rice filling.
• Place the pepper top slices over the filling.
• Pour ¼ cup of vegetable broth into each pepper, and pour the remaining broth into the pan.
• Bake uncovered, at 350 degrees F, for 30 minutes.