Mushroom Turkey Stuffed Peppers Food

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.

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 & MUSHROOM STUFFED PEPPERS

Steps:

• 1Mix seasoning in a small bowl.Wash the mushrooms, remove woody stems and chop into medium-sized pieces.Add 2 tbsp olive oil to a pan and saute the onions on medium heat for about 5 minutes until translucent.Add the ground turkey and half of the seasoning mixture to the pan.Cook the turkey for about 5-6 minutes until it starts to brown, breaking up the pieces as it cooks.Add the mushrooms, remaining seasoning, and toss to combine.Reduce to medium heat, cover, and let simmer for about 3 minutes until the mushroom give up their liquid.Uncover, stir, and continue cooking to reduce the liquid (about 5 minutes).Add the spinach and stir until just wilted.
• 2Preheat the oven to 375 degrees F.Wash the peppers and trim a little off the bottom so that they sit up without tipping over. Cut off as little as possible trying to avoid cutting a hole in the bottom of the pepper.Cut off the top to make a lid.Drizzle a little olive oil over the peppers to lightly coat the outside. Sprinkle a little salt and ground pepper on each pepper to season it inside and out. Place the peppers in a lightly oiled baking dish and stuff each pepper with the filling.Place the lids on top and cover with foil.Bake for 30 minutes covered.Remove the foil and bake for 15 minutes longer until the peppers are tender. If the tops start to brown, place the foil back over them and continue to bake until tender.

STUFFED PEPPER WITH MUSHROOMS, GREENS, AND GROUND TURKEY RECIPE

Steps:

• Cook turkey in a skillet lightly coated with cooking spray or olive oil. Stir in chopped onion, garlic, mushrooms, and greens. Allow to steam slightly. Add 2 cups water and then stir in the rice. Cook covered 30 minutes or until rice is tender.
• Add pumpkin seeds and hot sauce, if desired.
• Place peppers hollow side up in a baking dish and stuff with turkey mixture. Bake, covered, for 1 hour or until peppers are tender.

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.