Best Turkey Stuffed Peppers Recipes

TURKEY-STUFFED BELL PEPPERS

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.

MEDITERRANEAN TURKEY-STUFFED PEPPERS

Steps:

• Heat oven to 190C/170C fan/gas 5. Halve the peppers lengthways, then remove the seeds and core but keep the stalks on. Rub the peppers with a drizzle of olive oil and season well. Put on a baking tray and roast for 15 mins.
• Meanwhile, heat 1 tbsp olive oil in a large pan over a medium heat. Fry the mince for 2-3 mins, stirring to break up the chunks, then tip onto a plate.
• Wipe out your pan, then heat the rest of the oil over a medium-high heat. Add the onion and garlic, stir-fry for 2-3 mins, then add the cumin and mushrooms and cook for 2-3 mins more.
• Tip the mince back into the pan and add the chopped tomatoes and tomato purée. Crumble in the stock cube and cook for 3-4 mins, then add the oregano and season. Remove the peppers from the oven and fill them with as much of the mince as you can. (Don't worry if some spills out it - it will go satisfyingly crisp in the oven.) Top with the cheese and return to the oven for 10-15 mins until the cheese starts to turn golden.
• Carefully slide the peppers onto a plate and serve alongside a pile of your favourite greens blanched, boiled or steamed.

TURKEY-STUFFED PEPPERS

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.

STUFFED PEPPERS WITH TURKEY AND VEGETABLES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Wrap the green bell peppers in aluminum foil, and place in a baking dish. Bake 15 minutes in the preheated oven. Remove from heat.
• In a skillet over medium heat, cook the turkey until evenly brown. Set aside. Heat oil in the skillet, and cook onion, mushrooms, zucchini, red bell pepper, yellow bell pepper, and spinach until tender. Return turkey to the skillet. Mix in the tomatoes and tomato paste, and season with Italian seasoning, garlic powder, salt, and pepper. Stuff the green peppers with the skillet mixture.
• Return peppers to the oven, and continue cooking 15 minutes.

TURKEY TACO STUFFED BELL PEPPERS RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• Using a sharp knife, cut off the tops of each bell pepper. Use the knife to help cut out and remove the seeds and ribs from inside the peppers.
• Place the peppers in a lightly greased roasting pan and set aside.
• Heat the oil in a large skillet over medium-high heat. Toss in the onion, cumin, oregano, paprika, salt, and black pepper, and sauté until the onions have softened, about 2-3 minutes.
• Toss in the garlic and sauté until fragrant, about 30 seconds.
• Move the onions away from the center of the pan to create an open surface in the skillet. Place the ground turkey in the center of the pan and break up the meat.
• Move the meat and onions to the sides of the pan to create an open surface again. Pour in the black beans, corn, and salsa and stir the mixture until evenly combined.
• Spoon the mixture evenly into the hallowed bell peppers and replace the bell pepper tops.
• Bake for 30-35 minutes, until the bell peppers have softened and wilted slightly.
• Remove the tops of the bell peppers, spoon on a large dollop of guacamole, and replace the tops.
• Enjoy!

FETA AND TURKEY STUFFED GREEN PEPPERS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Arrange the bell peppers in a casserole dish with the cavities facing upwards.
• Heat the olive oil in a skillet over medium heat; cook the turkey in the hot oil until completely browned, about 5 minutes. Stir the onion into the turkey; season with salt and pepper. Cook and stir the mixture for 3 minutes. Add the corn, tomatoes, thyme, rosemary, and fennel to the turkey; stir. Pour the water over the mixture and add the rice; mix. Bring the mixture to a boil, cover, reduce heat to low, and simmer until the rice is tender, about 15 minutes. Stir the barbeque sauce through the mixture; remove the skillet from the heat.
• Spoon enough of the turkey mixture to fill each of the bell peppers about 1/3 of the way full. Divide about half of the feta cheese among the peppers, creating a layer of cheese atop the turkey mixture. Fill the peppers with the remaining turkey mixture and top with the remaining feta cheese.
• Bake in the preheated oven until the peppers are tender, about 45 minutes.

LOW CARB TURKEY-STUFFED PEPPERS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray a baking dish with cooking spray.
• Heat olive oil in a large skillet over medium heat. Stir in ground turkey, onion, jalapeno, and garlic. Cook and stir until turkey browns and vegetables are tender, 8 to 10 minutes. Drain grease from the skillet. Add frozen riced cauliflower, tomatoes, tomato sauce, water, chili paste, salt, and pepper; stir until well incorporated. Reduce heat and simmer for 5 minutes.
• Place bell pepper halves in the prepared baking dish. Place 1 Colby-Jack cheese cube in each pepper half, and fill with turkey mixture. Spoon remaining turkey mixture into the dish around the peppers.
• Cover dish with aluminum foil, and bake in the preheated oven for 30 minutes. Remove foil and sprinkle each pepper with shredded Colby-Jack cheese. Bake, uncovered, until peppers are soft and cheese has melted, about 10 minutes more.
• To serve, spoon a little turkey mixture onto a plate, and place a bell pepper half on top of it. Top each serving with 1 teaspoon sour cream and 2 jalapeno slices.

BASMATI RICE AND TURKEY STUFFED PEPPERS

Steps:

• Bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
• Preheat the oven to 400 degrees F (200 degrees C).
• Heat a large skillet over medium heat. Add onion, garlic, and parsley; cook for 2 minutes. Add ground turkey, salt, and garlic power. Cook and stir using a wooden spoon until meat is no longer pink and slightly browned, about 5 minutes. Add tomato sauce and 1/2 cup chicken broth. Simmer over low heat for 5 minutes. Add cooked rice and stir stuffing well.
• Fill each bell pepper half with stuffing and arrange neatly in a 9x13-inch baking dish. Cover each pepper with a handful of shredded Cheddar cheese. Pour remaining chicken broth into the bottom of the baking dish and cover tightly with aluminum foil.
• Bake in the preheated oven for 40 minutes. Remove foil and bake until cheese is browned, about 5 minutes more. Serve right away.

STUFFED RED PEPPERS WITH QUINOA, MUSHROOMS, AND TURKEY

Steps:

• Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
• Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add turkey and season with salt and pepper; cook and stir until turkey is no longer pink, 5 to 7 minutes. Add mushrooms and cook until softened, about 5 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Transfer cooked turkey mixture to a large bowl. Add cooked quinoa, tomato sauce, and tomato paste. Stir well; add additional tomato sauce as needed, until filling has the consistency of a casserole.
• Arrange red bell peppers in a baking dish and spoon an equal amount of filling into each.
• Bake in the preheated oven for 45 minutes. Remove from oven and top each stuffed pepper with Cheddar cheese. Continue baking until cheese is melted, about 10 minutes more.

CROCK POT TURKEY STUFFED BELL PEPPERS

Steps:

• Mix last 6 ingredients, reserving some of the cheese for a topper. Stuff inside the peppers.
• Place in the bottom of your crock pot with a little water (about 1/2 cup) and cook on low for about 8 hours.
• Top with remaining cheese and allow 5-10 minutes to melt.
• Enjoy!

SLOW COOKER TURKEY STUFFED PEPPERS

Steps:

• Cut tops from peppers and remove seeds. Finely chop enough tops to measure 1 cup for filling., In a large skillet, cook turkey, onion and reserved chopped peppers over medium heat 6-8 minutes or until turkey is no longer pink and vegetables are tender, breaking up turkey into crumbles; drain., Stir in zucchini; cook and stir 2 minutes longer. Add rice, 2/3 cup spaghetti sauce, Creole seasoning and pepper., Spread 1/2 cup spaghetti sauce onto the bottom of a greased 6-qt. slow cooker. Fill peppers with turkey mixture; place over sauce. Pour remaining spaghetti sauce over peppers; sprinkle with cheese., Cook, covered, on low 4-5 hours or until peppers are tender and filling is heated through.

HEALTHY QUINOA AND GROUND TURKEY STUFFED PEPPERS

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!

TURKEY AND COUSCOUS-STUFFED PEPPERS WITH FETA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat oil in a nonstick skillet over medium heat. Add turkey; saute until browned and crumbly, 5 to 7 minutes. Add tomatoes, onion, and garlic. Add couscous flavor packet and cumin; season with salt and pepper. Add couscous; stir and cover. Reduce heat and simmer until couscous is tender, 5 to 10 minutes.
• Mix tomato sauce, ketchup, Worcestershire sauce, and hot sauce together in a bowl. Season sauce with salt and pepper.
• Bring a large pot of lightly salted water to a boil. Add green bell peppers, red bell peppers, and yellow bell peppers. Cook uncovered until slightly tender, 3 to 4 minutes. Drain in a colander and rinse under cold water for several minutes to stop the cooking process. Drain; shake to dry. Sprinkle salt and pepper inside peppers.
• Place a small amount of feta cheese in the bottom of each bell pepper. Fill each pepper halfway with the turkey-couscous mixture; add more feta and fill to the top with more couscous. Cover top with more feta; spoon sauce on top. Place peppers in an oven-proof baking dish.
• Bake in the preheated oven until tops are browned, about 20 minutes.

TURKEY STUFFED YELLOW & RED BELL PEPPERS

Steps:

• Preheat to 375.
• Cut peppers lengthwise and seed.
• Place cut side up on a baking sheet-you can lightly steam them if you want to.
• Heat oil in skillet over medium high.
• Add onion and garlic and sauté for 5 minutes.
• Stir a few times.
• Add meat, stirring often for 5 minutes.
• Add tomatoes and rice and cook for 5 more minutes.
• Remove from heat, add herbs and salt and pepper, stir in cheddar.
• Fill peppers.
• Combine breadcrumbs, parmesan and toss with melted butter-mix well.
• Top peppers and bake for 30-40 minutes.

LOW CARB/LOW FAT TURKEY STUFFED BELL PEPPERS (ITALIAN STYLE)

Steps:

• Preheat oven to 350°F.
• On stovetop in a medium skillet or saucepan, sauté mushroom, onion, celery and garlic in olive oil until veggies are soft; remove from heat.
• Meanwhile, in a medium mixing bowl,combine ground turkey, egg, garlic powder, Italian seasoning, salt and pepper.
• Add sauté veggie mixture to turkey mixture; mix well.
• Stuff peppers with turkey/veggie mix and place in an ungreased shallow casserole dish.
• In a small bowl, combine undrained tomatoes and tomato sauce; pour over peppers to cover.
• Sprinkle with parmesan cheese and Italian seasonings; cover with aluminum foil and bake for 50 minutes.
• Uncover, sprinkle with mozzarella and bake for an additional 10 minutes or until cheese is bubbly and browned.

TURKEY STUFFED BELL PEPPERS

Steps:

• Preheat oven to 350 degrees.
• Cut tops off green peppers as evenly possible, clean and deseed.
• Dunk green peppers into boiling and leave for 5 minutes or until the peppers begin to get tender.
• Remove peppers and tip upside down on a towel so the excess water runs out but the inside stays moist.
• Place peppers in baking dish.
• Lightly coat the inside of the pepper with salt (optional).
• Cover dish.
• Brown and drain the ground turkey and onions.
• Mix turkey, cheddar cheese, breadcrumbs, tomatoes, and Worcestershire sauce.
• Place even amounts of the turkey mixture into peppers.
• Top peppers with remaining cheese.
• Cover dish and cook for 25 minutes.
• Remove cover and cook for 5-10 minutes or until the cheese begins to brown (which ever comes first) and serve.

YUMMY SPICY TURKEY STUFFED BELL PEPPERS

Steps:

• Preheat oven to 375°F.
• Wash peppers, cut off tops and remove seeds, cores and membranes.
• Melt butter or margarine in large skillet over medium low heat. Add onion, garlic and jalapeño. Sauté over medium low heat, stirring for 10 minutes or until tender.
• Add turkey, herbs, chili powder, cocoa powder and salt. Cook, stirring occasionally 10 minutes or until turkey browns. Remove from heat.
• Stir in brown rice, corn, peas and 1/2 cup of the cheese.
• Pour tomato sauce in bottom of 9 x 13-inch pan.
• Spoon turkey mixture into peppers and place in pan. Sprinkle with cheese.
• Bake 45-60 minutes or until done.

TURKEY STUFFED GREEN BELL PEPPERS

Steps:

• Wash green peppers. Carefully, cut top off. Reserve and chop usable parts. Remove seeds and discard. Spray dutch oven or casserole dish with nonstick spray and place empty peppers inside. Season with Salt and Pepper. Heat large skillet with olive oil. Brown turkey with onion and chopped green pepper tops. Add tomatoes and tomato sauce. Heat through. Add rice and stock or water. Stir and cover. Simmer until rice is done and liquid is absorbed. Remove from heat and evenly distribute rice mixture into the empty peppers. Cover with foil and bake until peppers are soft. Leftovers are fantastic!

RICE STUFFED MINI SWEET PEPPERS(TURKEY)

Steps:

• First, prepare the filling. Put the onion in a medium frying pan, and without adding the oil, "sweat" it over medium heat, stirring often, just until slightly softened. Add the oil and when it is heated up, add the tomato paste and pepper paste. Stir to mix. Toss in the rice and sugar, and cook over low heat, stirring frequently to prevent the rice from sticking to the bottom of the pan, for 10-15 minutes. To check for doneness of the filling - take a bite on a rice grain: if it is soft on the outside and only slightly grainy inside, the filling is ready. Take care not to overcook. The rice will cook further inside the peppers. Remove the filling from the heat. Add the mint. Season with salt. Stir to mix and allow to cool.
• Meanwhile, wash the peppers and pat dry. Cut a circle around the pepper stalk, leaving the circle attached. It will serve as a lid later. With your fingers, push the core of the peppers to the sides (because their core is tiny and the seeds are minimal, there is no need to remove them). Rub the inside of the shells with some salt.
• Fill the peppers with the rice filling half full (do not overfill - the rice will expand while cooking). Put the pepper "lids" on. If you like, you could place a small grape tomato under each lid. Arrange the peppers in a saute pan (large enough to fit all the peppers) in a slightly overlapping manner. Pour in the water.
• Cover and cook over medium heat, until liquid is reduced to oil and the rice is fully cooked, about 1 hour. Note that the cooked peppers should not be mushy and should hold their shape nicely. Remove from the heat. If you wish, drizzle some olive oil on top of the peppers. Cover and allow to cool completely (yes, covered). Serve cold. This dolma stores well in the refrigerator for up to 3 days.

TURKEY-AND-RICE STUFFED PEPPERS

Steps:

• Make the peppers: Combine 2 1/2 cups water, the rice, currants and 1/4 teaspoon salt in a medium saucepan. Bring to a boil, then reduce the heat to low; cover and simmer until the water is absorbed, about 45 minutes. Let stand, covered, 10 minutes. Fluff with a fork, then transfer to a large bowl to cool, about 20 minutes.
• Meanwhile, preheat the oven to 350 degrees F. Spread the walnuts on a baking sheet and roast until lightly golden, 6 to 8 minutes; let cool, then finely chop. Pile the dill, parsley and scallions on a cutting board and finely chop.
• Cut off the top of each bell pepper and reserve the tops; discard the seeds and white membranes. Put the turkey in a large bowl; add 1 cup mozzarella, 1/4 cup feta, the rice mixture, walnuts, all but 2 tablespoons of the chopped herbs, the garlic, lemon juice, lemon zest, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Gently mix with your hands. Stuff each bell pepper evenly with the turkey-rice mixture; cover with the pepper tops.
• Make the sauce: Whisk 3 cups water, the tomato puree, brown sugar, olive oil and cinnamon stick in a wide, deep saucepan. Arrange the stuffed peppers upright in the sauce. Bring the sauce to a simmer over medium-high heat. Cover and reduce the heat to medium low; simmer until the peppers are soft and the filling is cooked through, 50 to 60 minutes.
• Preheat the broiler. Carefully remove the peppers from the sauce and transfer to a flameproof baking dish; remove the tops and set them aside in the baking dish. Toss the reserved 2 tablespoons chopped herbs with the remaining 1 cup mozzarella and 1/4 cup feta in a small bowl and sprinkle over the filling. Broil until melted, about 2 minutes. Replace the pepper tops. Season the sauce with salt and pepper. Serve the peppers in shallow bowls with the sauce.