Turkey Stuffed Peppers Food

TURKEY-AND-RICE STUFFED PEPPERS

Steps:

• Make the peppers: Combine 2 1/2 cups water, the rice, currants and 1/4 teaspoon salt in a medium saucepan. Bring to a boil, then reduce the heat to low; cover and simmer until the water is absorbed, about 45 minutes. Let stand, covered, 10 minutes. Fluff with a fork, then transfer to a large bowl to cool, about 20 minutes.
• Meanwhile, preheat the oven to 350 degrees F. Spread the walnuts on a baking sheet and roast until lightly golden, 6 to 8 minutes; let cool, then finely chop. Pile the dill, parsley and scallions on a cutting board and finely chop.
• Cut off the top of each bell pepper and reserve the tops; discard the seeds and white membranes. Put the turkey in a large bowl; add 1 cup mozzarella, 1/4 cup feta, the rice mixture, walnuts, all but 2 tablespoons of the chopped herbs, the garlic, lemon juice, lemon zest, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Gently mix with your hands. Stuff each bell pepper evenly with the turkey-rice mixture; cover with the pepper tops.
• Make the sauce: Whisk 3 cups water, the tomato puree, brown sugar, olive oil and cinnamon stick in a wide, deep saucepan. Arrange the stuffed peppers upright in the sauce. Bring the sauce to a simmer over medium-high heat. Cover and reduce the heat to medium low; simmer until the peppers are soft and the filling is cooked through, 50 to 60 minutes.
• Preheat the broiler. Carefully remove the peppers from the sauce and transfer to a flameproof baking dish; remove the tops and set them aside in the baking dish. Toss the reserved 2 tablespoons chopped herbs with the remaining 1 cup mozzarella and 1/4 cup feta in a small bowl and sprinkle over the filling. Broil until melted, about 2 minutes. Replace the pepper tops. Season the sauce with salt and pepper. Serve the peppers in shallow bowls with the sauce.

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.

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.

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 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:

• Heat oven to 400°F.
• Lightly spray olive oil spray in a medium nonstick skillet and heat on a medium heat.
• Add onion, garlic and cilantro and saute about 2 minutes, add ground turkey, salt, garlic powder, cumin and cook meat for 4 to 5 minutes until meat is completely cooked through.
• Add 1/4 cup of tomato sauce and 1/2 cup of chicken broth, mix well and simmer on low for about 5 minutes.
• Combine cooked rice and meat together.
• Cut the bell peppers in half lengthwise, and remove all seeds. Spoon 2/3 cup meat mixture into each pepper half and place in a 9 x 13-inch baking dish. Top each with 1 tbsp cheese.
• Pour the remainder of the chicken broth on the bottom of the pan. Cover tightly with aluminum foil and bake for about 45 minutes.
• Carefully remove the foil and serve right away.

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.

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 QUINOA STUFFED BELL PEPPERS

Steps:

• Heat a large sauté pan over medium high heat. Add olive oil. Sauté onions and garlic, stirring occasionally until fragrant (a couple minutes). Add ground turkey, cumin, garlic powder, salt, and pepper. Break up the turkey using a wooden spoon/spatula, allowing it to brown (4-5 minutes). Once turkey is almost completely browned, add uncooked quinoa, tomato sauce, 1 cup of chicken broth, and chopped cilantro. Stir well to combine then cover. Let simmer over medium heat for 15 minutes. While the mixture simmers, preheat the oven to 400 degrees F and slice the bell peppers in half. Remove the seeds and white membranes inside. Put bell peppers halves into an oven proof dish. Fill each half with as much turkey-quinoa filling as you can. Pour remaining ¼ cup of chicken broth into the baking dish and cover tightly with foil. Bake for 20 minutes. Remove the foil, sprinkle each bell pepper with shredded cheese and bake another 10 minutes. Serve immediately.

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.