Turkey-Stuffed Peppers Recipe

Name: Turkey-Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 1/4 teaspoon ground black pepper; 1 cup milk; 1 teaspoon half-and-half, or to taste; 1 cup chopped tomatoes; 1/2 cup shredded Cheddar cheese, divided; 1/2 cup shredded Parmesan cheese; 1/2 cup panko (Japanese bread crumbs)

Servings: persons

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
1/4 teaspoon ground black pepper
1 cup milk
1 teaspoon half-and-half, or to taste
1 cup chopped tomatoes
1/2 cup shredded Cheddar cheese, divided
1/2 cup shredded Parmesan cheese
1/2 cup panko (Japanese bread crumbs)

1
Preheat oven to 350 degrees F (175 degrees C). Grease a 1-quart baking dish.
2
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.
3
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.
4
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.
5
Bake in preheated oven until the peppers are tender and the filling is hot, 25 to 30 minutes.
6
Switch oven to broil, remove foil, and cook peppers under the broiler until the panko is browned, about 5 minutes.

580

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 large red bell peppers, tops and seeds removed and halved lengthwise, 2 tablespoons olive oil, 1 pound ground turkey, 2 small onions, chopped, and more.

Yes, Turkey-Stuffed Peppers falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Turkey-Stuffed Peppers

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