Turkey Stuffed Yellow Red Bell Peppers Recipes

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TURKEY-STUFFED BELL PEPPERS



Turkey-Stuffed Bell Peppers image

These well-seasoned ground-turkey-stuffed peppers are so tasty, you won't even miss having real cheddar cheese. Round out the meal with a salad or a side of rice. -Judy Hand-Truitt, Birmingham, Alabama

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 5 servings.

Number Of Ingredients 13

5 medium green, red or yellow peppers
2 teaspoons olive oil
1-1/4 pounds extra-lean ground turkey (99% lean)
1 large onion, chopped
1 garlic clove, minced
2 teaspoons ground cumin
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
2 medium tomatoes, finely chopped
1-3/4 cups shredded cheddar-flavored lactose-free or other cheese
1-1/2 cups soft bread crumbs
1/4 teaspoon paprika

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.

Nutrition Facts : Calories 323 calories, Fat 10g fat (0 saturated fat), Cholesterol 45mg cholesterol, Sodium 771mg sodium, Carbohydrate 20g carbohydrate (6g sugars, Fiber 4g fiber), Protein 40g protein. Diabetic Exchanges

TURKEY STUFFED PEPPERS



Turkey Stuffed Peppers image

I love stuffed peppers stuffed with just about anything, but these turkey stuffed peppers filled with ground turkey and brown rice, seasoned with cumin and spices and topped with cheese are my favorite!

Provided by Gina

Categories     Dinner

Time 1h

Number Of Ingredients 13

1 lb 93% lean ground turkey
1 garlic (minced)
1/4 onion (minced)
1 tbsp chopped fresh cilantro or parsley
1 tsp garlic powder
1 tsp cumin powder
1 tsp kosher salt
3 large sweet red bell peppers (washed)
1 cup reduced sodium chicken broth (divided)
1/4 cup tomato sauce
1 1/2 cups cooked brown rice
Olive oil spray
6 tbsp part skim shredded cheddar cheese*

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.

Nutrition Facts : ServingSize 1 /2 pepper, Calories 221 kcal, Carbohydrate 19 g, Protein 18 g, Fat 3 g, Cholesterol 61 mg, Sodium 248 mg, Fiber 3 g, Sugar 1 g

TURKEY STUFFED YELLOW & RED BELL PEPPERS



Turkey Stuffed Yellow & Red Bell Peppers image

Make and share this Turkey Stuffed Yellow & Red Bell Peppers recipe from Food.com.

Provided by Diana Adcock

Categories     Lunch/Snacks

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 16

2 yellow bell peppers
2 red bell peppers
1 teaspoon vegetable oil
1 medium chopped onion
4 garlic cloves, minced
1 lb lean ground turkey
1 teaspoon salt
1 teaspoon pepper
1 teaspoon dried basil
1 teaspoon dried oregano
1 (14 ounce) can diced tomatoes, Italian style
1 1/2 cups cooked brown rice
1 cup shredded sharp cheddar cheese or 1 cup shredded cheddar cheese
1 cup fine breadcrumbs
1/4 cup parmesan cheese
2 teaspoons melted butter

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.

Nutrition Facts : Calories 603.3, Fat 25.6, SaturatedFat 11.2, Cholesterol 118.5, Sodium 1144.4, Carbohydrate 54.8, Fiber 6.7, Sugar 8.2, Protein 40.1

TURKEY-STUFFED PEPPERS



Turkey-Stuffed Peppers image

A cheesy roux sauce defines this otherwise bland recipe. This recipe is kid- and diabetic-friendly. Spice it up with red pepper flakes.

Provided by Pam Smith

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Bell Pepper Recipes

Time 55m

Yield 4

Number Of Ingredients 16

2 large red bell peppers, tops and seeds removed and halved lengthwise
2 tablespoons olive oil
1 pound ground turkey
2 small onions, chopped
1 (4 ounce) package sliced fresh mushrooms
6 cloves garlic, minced
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
¼ teaspoon ground black pepper
1 cup milk
1 teaspoon half-and-half, or to taste
1 cup chopped tomatoes
½ cup shredded Cheddar cheese, divided
½ cup shredded Parmesan cheese
½ cup panko (Japanese bread crumbs)

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.

Nutrition Facts : Calories 519.5 calories, Carbohydrate 28.3 g, Cholesterol 127.9 mg, Fat 30.9 g, Fiber 3.3 g, Protein 36.5 g, SaturatedFat 12.5 g, Sodium 1027.6 mg, Sugar 9.5 g

YUMMY SPICY TURKEY STUFFED BELL PEPPERS



Yummy Spicy Turkey Stuffed Bell Peppers image

These spicy stuffed peppers are pretty when using a combination of green and red (and/or yellow) bell peppers.

Provided by ellie_

Categories     One Dish Meal

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 16

6 -8 bell peppers (pretty when using both red and green peppers)
1 onion, chopped
2 garlic cloves, minced
1 jalapeno pepper, chopped
2 tablespoons butter or 2 tablespoons margarine
1 tablespoon fresh sage, minced
1/2 tablespoon fresh basil, minced
1 lb ground turkey
2 tablespoons chili powder (if you don't want it quite as spicy use only 1 tablespoon)
1 tablespoon unsweetened cocoa powder (I use Hersey's)
1/2 teaspoon salt
1 cup cooked brown rice
1 cup frozen peas, thawed
1 cup frozen corn kernels, thawed
1 cup cheddar cheese, grated
2 (8 ounce) cans tomato sauce

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.

MEDITERRANEAN TURKEY-STUFFED PEPPERS



Mediterranean turkey-stuffed peppers image

This low-calorie dinner from Joe Wicks is 3 of your 5-a-day, rich in vit C and folate too. Filling the peppers with low-fat turkey breast mince keeps it lean

Provided by Joe Wicks

Categories     Dinner, Main course, Supper

Time 50m

Number Of Ingredients 13

2 red peppers (about 220g)
1 ½ tbsp olive oil, plus an extra drizzle
240g lean turkey breast mince (under 8% fat)
½ small onion, chopped
1 garlic clove, grated
1 tsp ground cumin
3-4 mushrooms, sliced
400g can chopped tomatoes
1 tbsp tomato purée
1 chicken stock cube
handful fresh oregano leaves
60g mozzarella, grated
150g green vegetables (spinach, kale, broccoli, mangetout or green beans), to serve

Steps:

  • Heat oven to 190C/170C fan/gas 5. Halve the peppers lengthways, then remove the seeds and core but keep the stalks on. Rub the peppers with a drizzle of olive oil and season well. Put on a baking tray and roast for 15 mins.
  • Meanwhile, heat 1 tbsp olive oil in a large pan over a medium heat. Fry the mince for 2-3 mins, stirring to break up the chunks, then tip onto a plate.
  • Wipe out your pan, then heat the rest of the oil over a medium-high heat. Add the onion and garlic, stir-fry for 2-3 mins, then add the cumin and mushrooms and cook for 2-3 mins more.
  • Tip the mince back into the pan and add the chopped tomatoes and tomato purée. Crumble in the stock cube and cook for 3-4 mins, then add the oregano and season. Remove the peppers from the oven and fill them with as much of the mince as you can. (Don't worry if some spills out it - it will go satisfyingly crisp in the oven.) Top with the cheese and return to the oven for 10-15 mins until the cheese starts to turn golden.
  • Carefully slide the peppers onto a plate and serve alongside a pile of your favourite greens blanched, boiled or steamed.

Nutrition Facts : Calories 403 calories, Fat 19 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 14 grams sugar, Fiber 5 grams fiber, Protein 40 grams protein, Sodium 1.9 milligram of sodium

ACORN'S TURKEY-STUFFED PEPPERS



Acorn's Turkey-Stuffed Peppers image

Stuffing peppers with ground turkey and rice and baking them under a layer of cheese will definitely get everyone to eat their vegetables!

Provided by Emily

Categories     Meat and Poultry Recipes     Turkey     Ground Turkey Recipes

Time 1h30m

Yield 6

Number Of Ingredients 14

1 tablespoon olive oil
1 ¼ pounds ground turkey
1 small onion, chopped
3 cloves garlic, minced
1 pinch red pepper flakes, or to taste
1 pinch adobo seasoning, or to taste
1 pinch dried oregano, or to taste
1 (24 ounce) jar tomato sauce
1 ½ cups water
¾ cup uncooked white rice
2 medium red bell peppers
2 medium orange bell peppers
2 medium yellow bell peppers
2 cups shredded Mexican cheese blend

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.

Nutrition Facts : Calories 485.2 calories, Carbohydrate 35.3 g, Cholesterol 113 mg, Fat 24.5 g, Fiber 3.8 g, Protein 33.4 g, SaturatedFat 12.3 g, Sodium 999.5 mg, Sugar 8.6 g

TURKEY TACO STUFFED BELL PEPPERS RECIPE BY TASTY



Turkey Taco Stuffed Bell Peppers Recipe by Tasty image

Here's what you need: ground turkey, onion, garlic, black beans, yellow corn, salsa, ground cumin, dried oregano, paprika, salt, black pepper, guacamole

Provided by Joey Firoben

Categories     Dinner

Yield 8 servings

Number Of Ingredients 12

1 lb ground turkey
1 onion, diced
3 cloves garlic
1 can black beans, drained and rinsed
1 can yellow corn, drained and rinsed
1 jar salsa
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon paprika
1 teaspoon salt
½ teaspoon black pepper
guacamole, to taste

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!

Nutrition Facts : Calories 168 calories, Carbohydrate 17 grams, Fat 4 grams, Fiber 5 grams, Protein 14 grams, Sugar 3 grams

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