
Turkey-Stuffed Peppers
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Prep
20 m
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Cook
35 m
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Ready In
55 m
Recipe By:Pam Smith
“A cheesy roux sauce defines this otherwise bland recipe. This recipe is kid- and diabetic-friendly. Spice it up with red pepper flakes.”
Ingredients
- 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
- 1/4 teaspoon ground black pepper
- 1 cup milk
- 1 teaspoon half-and-half, or to taste
- 1 cup chopped tomatoes
- 1/2 cup shredded Cheddar cheese, divided
- 1/2 cup shredded Parmesan cheese
- 1/2 cup panko (Japanese bread crumbs)
Directions
- 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.
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Printed From Allrecipes.com 2/28/2017
Printed From Allrecipes.com 2/28/2017