Ground Turkey Stuffed Peppers Recipes

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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

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

GROUND TURKEY STUFFED PEPPERS



Ground Turkey Stuffed Peppers image

These stuffed red and green peppers are low fat, gluten-free and dairy free. You can stuff peppers with whatever you like, so it's an easy recipe to experiment with. If you have children, it's also a way to hide vegetables in their favorite meats. All the ingredients I use are organic/free range.

Provided by Charlene Keeler

Categories     Poultry

Time 2h

Yield 6 pepper halves, 4-6 serving(s)

Number Of Ingredients 16

3 medium sized fresh bell peppers (the red has the most flavor)
1 lb organic ground turkey
1/4 cup grated carrot
1/4 cup grated zucchini
1/2 cup finely chopped sweet onion
1 clove finely chopped garlic (or 1 T garlic powder)
1 egg
1/2 cup cooked white rice
2 tablespoons gluten-free breadcrumbs
2 tablespoons tomato sauce or 2 tablespoons ketchup
2 tablespoons chopped cilantro
2 tablespoons chopped parsley
1 tablespoon smoked paprika
2 teaspoons oregano
2 teaspoons basil
3 dashes salt and pepper

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.

Nutrition Facts : Calories 276.8, Fat 10.5, SaturatedFat 2.8, Cholesterol 124.8, Sodium 137.6, Carbohydrate 20.3, Fiber 3.4, Sugar 4.3, Protein 27

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