Best Ground Turkey Stuffed Peppers Recipes

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HEALTHY QUINOA AND GROUND TURKEY STUFFED PEPPERS



Healthy Quinoa and Ground Turkey Stuffed Peppers image

Make and share this Healthy Quinoa and Ground Turkey Stuffed Peppers recipe from Food.com.

Provided by likethebird

Categories     Poultry

Time 1h5m

Yield 6 stuffed peppers, 6 serving(s)

Number Of Ingredients 13

1 cup quinoa (or 1/2 cup quinoa and 1/2 cup bulgar wheat)
2 cups chicken stock
6 bell peppers (I use three green, three red)
1 tablespoon olive oil
1 lb ground turkey
1 (14 ounce) can diced tomatoes, drained
1 (6 ounce) can tomato paste
1/2 vidalia onion, chopped
4 garlic cloves, chopped
1/4 cup Worcestershire sauce
1/2 cup shredded Italian cheese (I used parmesan and asiago blend)
salt
pepper

Steps:

  • Preheat oven to 350 degrees.
  • Combine quinoa and chicken stock in a saucepan. Bring to a boil and reduce heat to simmer for 15-17 minutes until all of the liquid is absorbed.
  • Meanwhile, cut the tops off of the bell peppers, remove the seeds and set aside in a baking dish sprayed with cooking spray. Chop the tops of the peppers (will add to the meat mixture later).
  • Heat the olive oil over medium high heat in a large sauce pan and saute the garlic.
  • Add chopped onions and peppers. Saute 2-3 minutes.
  • Add the ground turkey, worcestershire sauce, salt and pepper to the pan. Cook until the meat is browned.
  • Add the tomatoes and tomato paste. Stir to combine. Cook until most of the liquid is absorbed (5 minutes).
  • Add the cooked quinoa to the meat mixture. Stir thoroughly.
  • Fill each pepper with the mixture. Cook in preheated oven for 30 minutes.
  • After 25 minutes, top each pepper with italian cheese. Cook five more minutes (cheese will melt and begin to brown).
  • Serve immediately :) Enjoy!

Nutrition Facts : Calories 339.7, Fat 11.2, SaturatedFat 2.4, Cholesterol 54.6, Sodium 505.3, Carbohydrate 38.2, Fiber 6.2, Sugar 10.9, Protein 24

GROUND TURKEY STUFFED SWEET BELL PEPPERS



Ground Turkey Stuffed Sweet Bell Peppers image

This easy stuffed pepper dish can be made up to 2 days in advance and cooked when you need it. It can even be frozen, but needs to be defrosted for a few days in the refrigerator before cooking.

Provided by Toddweekofdinners.c

Categories     Poultry

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 11

1 1/2 lbs ground turkey
1 cup panko breadcrumbs
2 eggs
1 cup diced onion
1 teaspoon minced garlic clove
1 teaspoon poultry seasoning
1 teaspoon salt
1/2 teaspoon black pepper
2 cups tomato sauce
1 teaspoon dried oregano
3 bell peppers (red or yellow)

Steps:

  • Combine first 8 ingredients in a medium sized stainless bowl and mix well.
  • Cut peppers in half lengthwise and remove seeds.
  • Lay peppers in a lightly oiled 13x9 baking dish and fill with an equal amount of the turkey stuffing.
  • Top each pepper half with a pinch of oregano and the tomato sauce.
  • Bake in a preheated 375° oven for 1 hour. (to 160° internally) Serve with salad and crusty french bread.

Nutrition Facts : Calories 255.1, Fat 10.8, SaturatedFat 3, Cholesterol 140.3, Sodium 942.7, Carbohydrate 13.7, Fiber 3.1, Sugar 6.4, Protein 27

BOSNIAN GROUND TURKEY STUFFED BELL PEPPERS



Bosnian Ground Turkey Stuffed Bell Peppers image

This is a yummy homey meal. This recipe usually use ground beef, however, I do not eat red meat so I use ground turkey and they come out lighter and less gready, and still delicious. You may prefer using ground beef.

Provided by kristin ei

Categories     One Dish Meal

Time 1h30m

Yield 5 peppers, 5 serving(s)

Number Of Ingredients 9

5 bell peppers, mince the tops of the peppers
1 (16 ounce) package ground turkey
1 egg
1 minced onion
1 large minced tomatoes
1/8 cup uncooked rice
salt
pepper
parsley

Steps:

  • Cut the top off of the 5 bell (any color) peppers.
  • Clean out the seeds.
  • Set aside.
  • Mix remaining ingredients and use the mixture to stuff the peppers.
  • Put stuffed peppers upright in a stock pot.
  • Fill the pot with water.
  • cover.
  • Bring to a boil and then simmer until the peppers are tender and the meat and rice is cooked, about an hour.
  • Serve with sour cream on the side and mashed potato (traditional accompanyments).

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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