Turkey Stuffed Bell Peppers Recipe Recipe 475

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.

TURKEY STUFFED PEPPERS

Steps:

• Heat oven to 400°F.
• Lightly spray olive oil spray in a medium nonstick skillet and heat on a medium heat.
• Add onion, garlic and cilantro and saute about 2 minutes, add ground turkey, salt, garlic powder, cumin and cook meat for 4 to 5 minutes until meat is completely cooked through.
• Add 1/4 cup of tomato sauce and 1/2 cup of chicken broth, mix well and simmer on low for about 5 minutes.
• Combine cooked rice and meat together.
• Cut the bell peppers in half lengthwise, and remove all seeds. Spoon 2/3 cup meat mixture into each pepper half and place in a 9 x 13-inch baking dish. Top each with 1 tbsp cheese.
• Pour the remainder of the chicken broth on the bottom of the pan. Cover tightly with aluminum foil and bake for about 45 minutes.
• Carefully remove the foil and serve right away.

YUMMY SPICY TURKEY STUFFED BELL PEPPERS

Steps:

• Preheat oven to 375°F.
• Wash peppers, cut off tops and remove seeds, cores and membranes.
• Melt butter or margarine in large skillet over medium low heat. Add onion, garlic and jalapeño. Sauté over medium low heat, stirring for 10 minutes or until tender.
• Add turkey, herbs, chili powder, cocoa powder and salt. Cook, stirring occasionally 10 minutes or until turkey browns. Remove from heat.
• Stir in brown rice, corn, peas and 1/2 cup of the cheese.
• Pour tomato sauce in bottom of 9 x 13-inch pan.
• Spoon turkey mixture into peppers and place in pan. Sprinkle with cheese.
• Bake 45-60 minutes or until done.

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.

BOSNIAN GROUND TURKEY STUFFED BELL PEPPERS

Steps:

• Cut the top off of the 5 bell (any color) peppers.
• Clean out the seeds.
• Set aside.
• Mix remaining ingredients and use the mixture to stuff the peppers.
• Put stuffed peppers upright in a stock pot.
• Fill the pot with water.
• cover.
• Bring to a boil and then simmer until the peppers are tender and the meat and rice is cooked, about an hour.
• Serve with sour cream on the side and mashed potato (traditional accompanyments).

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.

STUFFED PEPPERS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring water and rice to a boil in a covered saucepan. Reduce heat to low and simmer until rice is tender, about 20 minutes.
• Meanwhile, heat oil in a skillet over medium heat. Add ground beef and cook until evenly browned and crumbly, 7 to 9 minutes.
• Hollow out bell peppers by removing and discarding the tops, seeds, and membranes. Slice the bottoms of the peppers if necessary to make sure they stand up straight.
• Arrange peppers in a baking dish with the hollowed sides facing upward.
• Prepare filling by mixing cooked beef, cooked rice, 1/2 of the tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of filling into each hollowed pepper.
• Mix remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
• Bake in the preheated oven, basting with sauce every 15 minutes, until peppers are tender, about 1 hour.

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 YELLOW & RED BELL PEPPERS

Steps:

• Preheat to 375.
• Cut peppers lengthwise and seed.
• Place cut side up on a baking sheet-you can lightly steam them if you want to.
• Heat oil in skillet over medium high.
• Add onion and garlic and sauté for 5 minutes.
• Stir a few times.
• Add meat, stirring often for 5 minutes.
• Add tomatoes and rice and cook for 5 more minutes.
• Remove from heat, add herbs and salt and pepper, stir in cheddar.
• Fill peppers.
• Combine breadcrumbs, parmesan and toss with melted butter-mix well.
• Top peppers and bake for 30-40 minutes.

GROUND TURKEY STUFFED SWEET BELL PEPPERS

Steps:

• Combine first 8 ingredients in a medium sized stainless bowl and mix well.
• Cut peppers in half lengthwise and remove seeds.
• Lay peppers in a lightly oiled 13x9 baking dish and fill with an equal amount of the turkey stuffing.
• Top each pepper half with a pinch of oregano and the tomato sauce.
• Bake in a preheated 375° oven for 1 hour. (to 160° internally) Serve with salad and crusty french bread.