Bosnian Ground Turkey Stuffed Bell Peppers Food

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.

GROUND TURKEY STUFFED PEPPERS

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.

BOSNIAN GROUND TURKEY STUFFED BELL PEPPERS

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 SWEET BELL PEPPERS

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.

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!

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 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.