TURKEY-STUFFED PEPPERS
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
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
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
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
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
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
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 7
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
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
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
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
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
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
"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
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
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
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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