Best 10 Turkey Stuffed Green Bell Peppers Recipes

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.

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.

TURKEY STUFFED PEPPERS

Steps:

• Preheat the oven to 350 degrees F.
• Slice off tops of bell peppers, remove seeds and discard. Chop up the bell pepper tops and place into a large bowl. Add rice or couscous, chopped meat, dried basil, parsley, chopped pepper tops, chicken stock and scallions. Toss to combine and season with salt and pepper. Stuff each pepper with filling and place in a square baking dish. Bake 45 minutes or until tender.

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.

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-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.

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.

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!

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!