TURKEY-STUFFED BELL PEPPERS
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
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 VEGETABLES
Provided by Giada De Laurentiis
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 21
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-STUFFED PEPPERS
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
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
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- In a pan with preheated with oil over medium-heat, saute the onion with mushrooms until they turn golden brown. Add the ground turkey, breaking up the meat with your spatula as you brown it.
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- Preheat the oven to 350 F/ 180 C/ gas mark 4. Line a large baking sheet with parchment paper. Set aside.
- Cook the rice according to packet instructions. Remove the lid and set aside to cool, stirring occasionally.
- Whilst the rice is cooking prepare the peppers. Cut each pepper in half from the top, remove the seeds and place on the baking sheet open end up. Season lightly and drizzle with a little oil. Bake for 20 minutes. Remove from the oven and pour the juices from the peppers into the rice. Leave the oven on.
- To make the filling combine the rice (it will have cooled by now) with the meat, onion and garlic granules, seasoning, parsley and 3 quarters of the cheese. Stir thoroughly and fill the pepper halves with the mixture pressing in well. Sprinkle each pepper with the remaining cheese, drizzle over a little oil and bake for 40 minutes. Remove from the oven and serve immediately.
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