Turkey Stuffed Peppers
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4 people
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Calories
332 kcal
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Course
Main Course, Dinner
Turkey Stuffed Peppers
Description
The recipe begins by preparing whole bell peppers with the tops sliced off and seeds removed, preserving the stems' attached pepper meat for the filling. The peppers are steamed in a casserole dish with water covered by foil at 425°F, softening them slightly before stuffing. Meanwhile, a sauté of ground turkey, diced onion, garlic, zucchini, and diced tomatoes is cooked until the turkey is crumbly and vegetables tender. Seasoning includes salt for taste.
Once the peppers are steamed and water discarded, the turkey filling is spooned evenly into each pepper cavity, which are then topped with slices of pepper jack cheese. This combination creates a melted, slightly spicy cheese layer over the wholesome filling. The dish can be served immediately or stored in the refrigerator in an airtight container for later reheating.
This method results in tender stuffed peppers with a warm, well-seasoned turkey and vegetable interior balanced by the gooey cheese topping. The peppers maintain some structure from parbaking while softening enough to eat easily. This makes a nutritious and satisfying main course that integrates vegetables and lean protein with melted cheese.
Ingredients
- 4 bell pepper any color, whole
- 1 T olive oil
- 1 pound ground turkey dark meat recommended
- 1/2 yellow onion diced
- 1 clove garlic minced
- 1 zucchini diced, small
- 15 ounces diced tomatoes drained
- 1/4 tsp salt more or less to taste
- 4 lices pepper jack cheese
Instructions
- To prepare the peppers, slice the tops off and remove any veins or seeds inside. Do not discard tops as you will use any remaining pepper attached to the stem.
- Add peppers to a casserole dish, fill with about 1/2 inch of water, cover with aluminum foil, and bake in a 425 F oven for 20 minutes in order to steam, or parbake, the peppers.
- While the peppers are steaming, cook the ground turkey, onion, garlic, and any remaining pepper from the stem piece (dicein a large saute pan over medium high heat until the meat is crumbly, about 10-15 minutes. Add the diced zucchini and allow to cook for 1-2 minutes. Stir in the tomatoes. Add salt to taste. Remove from heat.
- Once peppers are done, remove from oven, discard water, and return peppers to casserole dish. Fill each pepper cavity with the ground turkey filling until all of the peppers have been evenly filled. Top with pepper jack cheese. If making ahead, store in airtight container in the refrigerator until ready to heat and serve.
- Return peppers to oven and cook until heated through and cheese has melted. This should only take a few minutes.
Notes
- Preserve the pepper tops with stems and dice them to incorporate into the turkey filling for added flavor.
- Parbaking peppers by steaming in the oven ensures they are tender but not overly soft before stuffing.
- Store any prepared stuffed peppers in an airtight container in the refrigerator until ready to reheat and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 332 kcal
% Daily Value*
| Calories | 332kcal | 17% |
| Carbohydrates | 15g | 5% |
| Protein | 36g | 72% |
| Fat | 15g | 23% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 87mg | 29% |
| Sodium | 373mg | 16% |
| Potassium | 956mg | 20% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 4192IU | 84% |
| Vitamin C | 172mg | 191% |
| Calcium | 265mg | 27% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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