Turkey And Vegetable Stuffed Bell Peppers Recipe 465

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.

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray 2 heavy baking sheets with vegetable oil cooking spray.
• In a small bowl, combine the bread and milk. Set aside to allow the bread to absorb the milk, about 15 minutes.
• For the vegetables: Using a melon baller, remove the flesh from the zucchini, leaving a 1/2-inch border around the edges. Reserve the flesh. Place the zucchini and peppers, hollowed-out sides up, on the prepared baking sheets. Season with the salt and pepper.
• For the filling: Place the zucchini flesh in a food processor. Add the garlic, carrot, celery, shallot, oregano, salt and pepper. Blend until all the vegetables are finely chopped.
• In a medium nonstick skillet, heat the oil over high heat. Add the blended vegetable mixture and cook, stirring occasionally, for 5 minutes. Add the wine and cook until all the liquid has evaporated, about 5 minutes. Set aside to cool.
• In a medium bowl, combine the cooked vegetables, turkey, egg, 1 cup Parmesan and the bread mixture. Using a wooden spoon, mix the ingredients until well combined. Spoon the filling into the hollowed-out vegetables. Sprinkle the remaining 1/2 cup Parmesan on top of the filling. Drizzle with olive oil and bake until the vegetables are tender and the tops are golden brown, 45 to 50 minutes. Transfer the vegetables to a platter and serve.

Steps:

• Preheat the oven to 400°F (200°C).
• Using a sharp knife, cut off the tops of each bell pepper. Use the knife to help cut out and remove the seeds and ribs from inside the peppers.
• Place the peppers in a lightly greased roasting pan and set aside.
• Heat the oil in a large skillet over medium-high heat. Toss in the onion, cumin, oregano, paprika, salt, and black pepper, and sauté until the onions have softened, about 2-3 minutes.
• Toss in the garlic and sauté until fragrant, about 30 seconds.
• Move the onions away from the center of the pan to create an open surface in the skillet. Place the ground turkey in the center of the pan and break up the meat.
• Move the meat and onions to the sides of the pan to create an open surface again. Pour in the black beans, corn, and salsa and stir the mixture until evenly combined.
• Spoon the mixture evenly into the hallowed bell peppers and replace the bell pepper tops.
• Bake for 30-35 minutes, until the bell peppers have softened and wilted slightly.
• Remove the tops of the bell peppers, spoon on a large dollop of guacamole, and replace the tops.
• Enjoy!

Steps:

• Preheat oven to 350 degrees.
• Cut tops off green peppers as evenly possible, clean and deseed.
• Dunk green peppers into boiling and leave for 5 minutes or until the peppers begin to get tender.
• Remove peppers and tip upside down on a towel so the excess water runs out but the inside stays moist.
• Place peppers in baking dish.
• Lightly coat the inside of the pepper with salt (optional).
• Cover dish.
• Brown and drain the ground turkey and onions.
• Mix turkey, cheddar cheese, breadcrumbs, tomatoes, and Worcestershire sauce.
• Place even amounts of the turkey mixture into peppers.
• Top peppers with remaining cheese.
• Cover dish and cook for 25 minutes.
• Remove cover and cook for 5-10 minutes or until the cheese begins to brown (which ever comes first) and serve.