Turkey And Vegetable Stuffed Bell Peppers Recipe 465

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 PEPPERS WITH TURKEY AND VEGETABLES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Wrap green bell peppers in aluminum foil and place in a baking dish. Bake for 15 minutes in the preheated oven. Remove from heat.
• In a skillet over medium heat, cook 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 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.

TURKEY-STUFFED VEGETABLES

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray 2 heavy baking sheets with vegetable oil cooking spray.
• In a small bowl, combine the bread and milk. Set aside to allow the bread to absorb the milk, about 15 minutes.
• For the vegetables: Using a melon baller, remove the flesh from the zucchini, leaving a 1/2-inch border around the edges. Reserve the flesh. Place the zucchini and peppers, hollowed-out sides up, on the prepared baking sheets. Season with the salt and pepper.
• For the filling: Place the zucchini flesh in a food processor. Add the garlic, carrot, celery, shallot, oregano, salt and pepper. Blend until all the vegetables are finely chopped.
• In a medium nonstick skillet, heat the oil over high heat. Add the blended vegetable mixture and cook, stirring occasionally, for 5 minutes. Add the wine and cook until all the liquid has evaporated, about 5 minutes. Set aside to cool.
• In a medium bowl, combine the cooked vegetables, turkey, egg, 1 cup Parmesan and the bread mixture. Using a wooden spoon, mix the ingredients until well combined. Spoon the filling into the hollowed-out vegetables. Sprinkle the remaining 1/2 cup Parmesan on top of the filling. Drizzle with olive oil and bake until the vegetables are tender and the tops are golden brown, 45 to 50 minutes. Transfer the vegetables to a platter and serve.

TURKEY AND VEGETABLE STUFFED BELL PEPPERS RECIPE - (4.6/5)

Steps:

• -Preheat oven to 350F. -Cut bell peppers in half (long ways) and seed. Place halves back together and wrap with aluminum foil. Place on baking sheet and bake for 20 minutes. -While the bell peppers are baking, cook the turkey in a skillet on medium heat until brown and set aside. -Heat oil in skillet and cook onion, zucchini, bell pepper, and spinach until tender. -Return turkey to skillet and mix in diced tomatoes and tomato paste. Season with Italian seasoning, garlic powder, salt, and pepper. -Remove bell peppers from oven and remove the foil. Place the halves on the baking sheet (open face up) and fill with turkey mixture. -Return bell peppers to the oven and continue cooking for 15 minutes.

MUSHROOM-TURKEY STUFFED PEPPERS

Steps:

• Preheat the oven to 400˚F. Cut off the tops of the peppers; pull out the seeds. Drizzle the insides with 1/2 teaspoon olive oil and season with salt. Arrange cut-side down in a 9-by-13-inch baking dish. Bake until softened but not collapsed, about 20 minutes.
• Meanwhile, heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring, until browned, about 15 minutes; season with salt and pepper. Transfer the mushrooms to a bowl. Add 1 more tablespoon olive oil to the skillet. Add the turkey and cook, breaking it up with a wooden spoon, until browned and cooked through, about 6 minutes; season with salt and pepper. Remove to the bowl with the mushrooms and wipe out the skillet.
• Heat 1 tablespoon olive oil in the same skillet over medium heat. Add the carrots, celery and shallot; cook until softened, 4 to 5 minutes. Add the garlic, Italian seasoning and 1 teaspoon each salt and pepper; cook 1 minute. Add the tomato paste and cook, stirring, 1 minute. Stir in the tomatoes and scrape up any browned bits with a wooden spoon. Add the parsley and cook until the sauce has thickened, 5 to 6 minutes.
• Add the rice and mushroom-turkey mixture to the skillet and stir to combine. Season with salt and pepper. Stuff the filling into the peppers, being sure to pack it in. Stand the stuffed peppers upright in the baking dish. Cover with foil, return to the oven and bake until heated through, about 20 minutes.
• Stir together the panko, Parmesan and remaining 1 tablespoon olive oil in a small bowl. Uncover the peppers and sprinkle evenly with the panko mixture. Return to the oven and bake until starting to brown, about 10 more minutes.

TURKEY-STUFFED BELL PEPPERS RECIPE RECIPE - (4.7/5)

Steps:

• Cut peppers in half lengthwise and discard seeds. In a large kettle, cook peppers in boiling water for 3 to 5 minutes. Drain and rinse in cold water; set aside. In a large skillet, sauté onion in oil until tender. Add the turkey, cumin, Italian seasoning, garlic, salt and pepper; cook and stir over medium heat until meat is no longer pink. Transfer to a large bowl; stir in the soy cheese, tomatoes and bread crumbs. Spoon into pepper halves. Place in a 15-inch x 10-inch x 1-inch baking pan coated with cooking spray. Sprinkle with paprika. Bake, uncovered, at 325°F for 20 to 25 minutes or until heated through and peppers are tender.

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.

GROUND TURKEY LASAGNA STUFFED BELL PEPPERS RECIPE

Steps:

• Preheat oven to 400 degrees F.
• Line a baking sheet with aluminum foil.
• Cut each green bell pepper in half and remove the seeds.
• Lay the peppers on prepared pan and bake for 20 minutes in preheated oven.
• In a large skillet, brown ground turkey and diced onion until turkey is no longer pink.
• Mix in spaghetti sauce, Italian seasoning, and red pepper flakes and let simmer over low heat for 5 minutes.
• Remove peppers from oven and spread a little bit of ricotta cheese in each pepper.
• Add a scoop of the prepared meat sauce in each pepper, then top with mozzarella cheese and Parmesan cheese. Sprinkle fresh parsley on top.
• Bake for an additional 15-20 minutes in the oven or until cheese is melted and bubbly.

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!

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.