Turkey Stuffed Bell Peppers Recipes

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.

TURKEY STUFFED BELL PEPPERS

Steps:

• Preheat oven to 350 degrees.
• Cut tops off green peppers as evenly possible, clean and deseed.
• Dunk green peppers into boiling and leave for 5 minutes or until the peppers begin to get tender.
• Remove peppers and tip upside down on a towel so the excess water runs out but the inside stays moist.
• Place peppers in baking dish.
• Lightly coat the inside of the pepper with salt (optional).
• Cover dish.
• Brown and drain the ground turkey and onions.
• Mix turkey, cheddar cheese, breadcrumbs, tomatoes, and Worcestershire sauce.
• Place even amounts of the turkey mixture into peppers.
• Top peppers with remaining cheese.
• Cover dish and cook for 25 minutes.
• Remove cover and cook for 5-10 minutes or until the cheese begins to brown (which ever comes first) and serve.

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 PEPPERS

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.

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.

CROCK POT TURKEY STUFFED BELL PEPPERS

Steps:

• Mix last 6 ingredients, reserving some of the cheese for a topper. Stuff inside the peppers.
• Place in the bottom of your crock pot with a little water (about 1/2 cup) and cook on low for about 8 hours.
• Top with remaining cheese and allow 5-10 minutes to melt.
• Enjoy!

SPICY STUFFED BELL PEPPERS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Rinse rice and place in a saucepan. Add water and bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is partially cooked, about 20 minutes. Remove from the heat.
• Heat a large skillet over medium-high heat. Cook and stir turkey in the hot skillet until partially cooked and crumbly, 3 to 4 minutes. Drain and discard grease.
• Add cooked rice, tomato sauce, egg, Worcestershire sauce, red pepper flakes, onion powder, garlic powder, salt, pepper, basil, oregano, and parsley; mix thoroughly.
• Remove the tops of the peppers and scoop out the insides. Arrange peppers, hollowed-sides up, in a deep baking dish. Slice the bottoms of the peppers if necessary to help them stand upright. Spoon turkey mixture into each pepper and place any extra in the dish around the peppers. Cover with foil.
• Bake in the preheated oven until turkey and rice are cooked through and filling is hot, about 50 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 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.

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.

LOW CARB TURKEY-STUFFED PEPPERS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray a baking dish with cooking spray.
• Heat olive oil in a large skillet over medium heat. Stir in ground turkey, onion, jalapeno, and garlic. Cook and stir until turkey browns and vegetables are tender, 8 to 10 minutes. Drain grease from the skillet. Add frozen riced cauliflower, tomatoes, tomato sauce, water, chili paste, salt, and pepper; stir until well incorporated. Reduce heat and simmer for 5 minutes.
• Place bell pepper halves in the prepared baking dish. Place 1 Colby-Jack cheese cube in each pepper half, and fill with turkey mixture. Spoon remaining turkey mixture into the dish around the peppers.
• Cover dish with aluminum foil, and bake in the preheated oven for 30 minutes. Remove foil and sprinkle each pepper with shredded Colby-Jack cheese. Bake, uncovered, until peppers are soft and cheese has melted, about 10 minutes more.
• To serve, spoon a little turkey mixture onto a plate, and place a bell pepper half on top of it. Top each serving with 1 teaspoon sour cream and 2 jalapeno slices.

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.

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.

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!