Quick Turkey Peppers Food

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TURKEY-STUFFED PEPPERS



Turkey-Stuffed Peppers image

A cheesy roux sauce defines this otherwise bland recipe. This recipe is kid- and diabetic-friendly. Spice it up with red pepper flakes.

Provided by Pam Smith

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Bell Pepper Recipes

Time 55m

Yield 4

Number Of Ingredients 16

2 large red bell peppers, tops and seeds removed and halved lengthwise
2 tablespoons olive oil
1 pound ground turkey
2 small onions, chopped
1 (4 ounce) package sliced fresh mushrooms
6 cloves garlic, minced
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
¼ teaspoon ground black pepper
1 cup milk
1 teaspoon half-and-half, or to taste
1 cup chopped tomatoes
½ cup shredded Cheddar cheese, divided
½ cup shredded Parmesan cheese
½ cup panko (Japanese bread crumbs)

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.

Nutrition Facts : Calories 519.5 calories, Carbohydrate 28.3 g, Cholesterol 127.9 mg, Fat 30.9 g, Fiber 3.3 g, Protein 36.5 g, SaturatedFat 12.5 g, Sodium 1027.6 mg, Sugar 9.5 g

QUICK TURKEY CHILI



Quick Turkey Chili image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 13

1 tablespoon vegetable oil
2 tablespoons tomato paste
2 tablespoons chili powder
1 teaspoon ground cumin
1 green bell pepper, roughly chopped
5 scallions, sliced (white and green parts separated)
Kosher salt
1 pound ground turkey
1 28-ounce can diced fire-roasted tomatoes
2 cups low-sodium chicken broth
1 15-ounce can black beans, drained and rinsed
1 cup crushed tortilla chips, plus more for topping
Sour cream and shredded cheddar cheese, for topping (optional)

Steps:

  • Heat the vegetable oil in a large pot over medium-high heat. Add the tomato paste, chili powder and cumin and cook, stirring, until the mixture darkens, about 1 minute. Add 1/2 cup water, the bell pepper, scallion whites and 1 teaspoon salt. Cook, stirring, until the bell pepper is crisp-tender, about 4 minutes. Add the turkey and cook, breaking up the meat with a wooden spoon, until cooked through, about 4 minutes.
  • Stir the tomatoes, chicken broth, beans and crushed tortilla chips into the pot; bring to a simmer. Partially cover and cook, stirring occasionally, until thickened, 10 to 12 minutes. Stir in all but a few tablespoons of the scallion greens and season with salt. Top with more crushed tortilla chips, sour cream, cheddar and the remaining scallion greens.

QUICK TURKEY PEPPERS



Quick Turkey Peppers image

This quick dish came out of necessity, in the busy days following our Canadian Thanksgiving. It's simple and yummy.

Provided by Ian

Categories     Meat and Poultry Recipes     Turkey     Breasts

Time 20m

Yield 4

Number Of Ingredients 7

2 red bell peppers
4 slices cooked turkey breast
⅓ cup finely chopped onion
4 teaspoons pesto
1 small head broccoli, separated into florets
1 ½ cups shredded Colby-Monterey Jack cheese
4 teaspoons grated Parmesan cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Halve peppers lengthwise and remove stem, pulp, and seeds; place cut-side up on a baking sheet. Lay 1 slice turkey inside each pepper. Sprinkle chopped onion evenly over turkey. Drizzle 1 teaspoon pesto inside each pepper half. Place a few florets of broccoli into each pepper; cover with shredded Colby-Monterey Jack cheese.
  • Bake in the preheated oven until peppers are heated through and cheese is melted, about 10 minutes. Remove from oven and sprinkle each pepper with 1 teaspoon grated Parmesan cheese.

Nutrition Facts : Calories 315.9 calories, Carbohydrate 11.4 g, Cholesterol 76 mg, Fat 19.9 g, Fiber 3.3 g, Protein 24.3 g, SaturatedFat 12.5 g, Sodium 503.7 mg, Sugar 4.1 g

TURKEY STUFFED PEPPERS



Turkey Stuffed Peppers image

Provided by Food Network Kitchen

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 7

4 red, green or yellow bell peppers, tops sliced off and chopped up
2 cups leftover rice or couscous
1 cup leftover chopped turkey
1 teaspoon dried basil
1 tablespoon fresh chopped parsley
1/2 cup chicken stock
2 scallions, chopped

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.

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

QUICK PICKLED PEPPERS



Quick Pickled Peppers image

The original recipe calls for shishito peppers. They have a little more bite than bell peppers, but are not as hot as chilis. If you can find them, go ahead and use them.

Provided by threeovens

Categories     Low Protein

Time 20m

Yield 4 cups

Number Of Ingredients 10

3/4 lb bell pepper (mix of red green orange or yellow)
2 1/2 cups rice vinegar
water
3 garlic cloves, peeled and lightly smashed
2 teaspoons kosher salt
1 tablespoon sugar
2 teaspoons dried oregano
1/2 teaspoon whole black peppercorn
1 small onion, cut into 1/4 inch slices
2 small red chilies (optional)

Steps:

  • Cut peppers into 1/2 inch strips, lengthwise.
  • In a medium saucepan, simmer the vinegar, 2 cups of water, garlic, salt, sugar, oregano, peppercorns, onion, and dried chilies, if using, until fragrant, about 3 or 4 minutes.
  • Blanch peppers in a pot of boiling water until they begin to soften and lose a little color, about 2 to 3 minutes; drain peppers and pat dry.
  • Place peppers, in a nonreactive container or canning jars, pour vinegar mixture over them to cover; seal tightly and refrigerate for at least 8 hours.

Nutrition Facts : Calories 40.9, Fat 0.2, SaturatedFat 0.1, Sodium 1166.5, Carbohydrate 9.8, Fiber 2, Sugar 6, Protein 1.1

QUICK & EASY TURKEY SLOPPY JOES



Quick & Easy Turkey Sloppy Joes image

When we were first married and poor college students, I found this sloppy joe recipe and tweaked it. The fresh bell peppers give it a wonderful flavor. -Kallee Twiner, Maryville, Tennessee

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 10

1 pound lean ground turkey
1 large red onion, chopped
1 large green pepper, chopped
1 can (8 ounces) tomato sauce
1/2 cup barbecue sauce
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon chili powder
1/4 teaspoon salt
8 hamburger buns, split

Steps:

  • In a large skillet, cook turkey, onion and pepper over medium heat 6-8 minutes or until turkey is no longer pink and vegetables are tender, breaking up turkey into crumbles., Stir in tomato sauce, barbecue sauce and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes to allow flavors to blend, stirring occasionally. Serve on buns.

Nutrition Facts : Calories 251 calories, Fat 6g fat (2g saturated fat), Cholesterol 39mg cholesterol, Sodium 629mg sodium, Carbohydrate 32g carbohydrate (10g sugars, Fiber 2g fiber), Protein 16g protein. Diabetic Exchanges

QUICK TURKEY SPAGHETTI



Quick Turkey Spaghetti image

"My family never tires of this versatile entree. We can have it once a week, and it's different each time! I sometimes omit the turkey for a meatless meal, change up the veggies or use my own tomato sauce." Mary Lou Moeller - Wooster, Ohio

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 9

1 pound lean ground turkey
1 small green pepper, chopped
1/2 cup sliced fresh mushrooms
1/4 cup chopped onion
1 can (15 ounces) tomato sauce
6 ounces uncooked multigrain spaghetti, broken into 2-inch pieces
3/4 cup water
1/4 teaspoon garlic salt
Grated Parmesan cheese, optional

Steps:

  • In a large nonstick skillet coated with cooking spray, cook the turkey, pepper, mushrooms and onion over medium heat until meat is no longer pink and vegetables are crisp-tender., Stir in the tomato sauce, spaghetti, water and garlic salt. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until spaghetti and vegetables are tender. Garnish with cheese if desired.

Nutrition Facts : Calories 357 calories, Fat 10g fat (3g saturated fat), Cholesterol 90mg cholesterol, Sodium 728mg sodium, Carbohydrate 36g carbohydrate (3g sugars, Fiber 4g fiber), Protein 30g protein. Diabetic Exchanges

MEDITERRANEAN TURKEY-STUFFED PEPPERS



Mediterranean turkey-stuffed peppers image

This low-calorie dinner from Joe Wicks is 3 of your 5-a-day, rich in vit C and folate too. Filling the peppers with low-fat turkey breast mince keeps it lean

Provided by Joe Wicks

Categories     Dinner, Main course, Supper

Time 50m

Number Of Ingredients 13

2 red peppers (about 220g)
1 ½ tbsp olive oil, plus an extra drizzle
240g lean turkey breast mince (under 8% fat)
½ small onion, chopped
1 garlic clove, grated
1 tsp ground cumin
3-4 mushrooms, sliced
400g can chopped tomatoes
1 tbsp tomato purée
1 chicken stock cube
handful fresh oregano leaves
60g mozzarella, grated
150g green vegetables (spinach, kale, broccoli, mangetout or green beans), to serve

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.

Nutrition Facts : Calories 403 calories, Fat 19 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 14 grams sugar, Fiber 5 grams fiber, Protein 40 grams protein, Sodium 1.9 milligram of sodium

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egg, tomatoes, ricotta cheese, bell pepper, pepper, Shady Brook Farms® Fresh Ground Turkey Tray and 11 more Ground Turkey Meatballs with Pasta and Parmesan Pepper Sauce Honeysuckle White cashews, minced garlic, …
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QUICK TURKEY PEPPERS TASTY RECIPES - RECIPES FOOD
Preheat oven to 400 degrees F (200 degrees C). Halve peppers lengthwise and remove stem, pulp, and seeds; place cut-side up on a baking sheet. Lay 1 …
From recipes4allfood.blogspot.com


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