Turkey Thyme Stuffed Peppers Recipes

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TURKEY-STUFFED BELL PEPPERS

These well-seasoned ground-turkey-stuffed peppers are so tasty, you won't even miss having real cheddar cheese. Round out the meal with a salad or a side of rice. -Judy Hand-Truitt, Birmingham, Alabama

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 5 servings.

Number Of Ingredients 13



Turkey-Stuffed Bell Peppers image

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.

Nutrition Facts : Calories 323 calories, Fat 10g fat (0 saturated fat), Cholesterol 45mg cholesterol, Sodium 771mg sodium, Carbohydrate 20g carbohydrate (6g sugars, Fiber 4g fiber), Protein 40g protein. Diabetic Exchanges

5 medium green, red or yellow peppers
2 teaspoons olive oil
1-1/4 pounds extra-lean ground turkey (99% lean)
1 large onion, chopped
1 garlic clove, minced
2 teaspoons ground cumin
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
2 medium tomatoes, finely chopped
1-3/4 cups shredded cheddar-flavored lactose-free or other cheese
1-1/2 cups soft bread crumbs
1/4 teaspoon paprika

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



Turkey-Stuffed Peppers image

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

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)

STUFFED PEPPERS WITH TURKEY AND VEGETABLES

This is a great alternative to the beef and rice stuffed peppers.

Provided by LSMITHNY21

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

Time 50m

Yield 4

Number Of Ingredients 14



Stuffed Peppers with Turkey and Vegetables image

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.

Nutrition Facts : Calories 279.3 calories, Carbohydrate 10.2 g, Cholesterol 83.6 mg, Fat 15.6 g, Fiber 3.2 g, Protein 25.3 g, SaturatedFat 3.2 g, Sodium 471.9 mg, Sugar 5.6 g

4 green bell peppers, tops removed, seeded
1 pound ground turkey
2 tablespoons olive oil
½ onion, chopped
1 cup sliced mushrooms
1 zucchini, chopped
½ red bell pepper, chopped
½ yellow bell pepper, chopped
1 cup fresh spinach
1 (14.5 ounce) can diced tomatoes, drained
1 tablespoon tomato paste
Italian seasoning to taste
garlic powder to taste
salt and pepper to taste

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



Mediterranean turkey-stuffed peppers image

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

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

TURKEY STUFFED PEPPERS

Provided by Food Network Kitchen

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 7



Turkey Stuffed Peppers image

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.

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

MUSHROOM-TURKEY STUFFED PEPPERS

This recipe is sponsored by Mushroom Council. Mushrooms are perfect in a stuffed pepper: They add umami, like meat, and they also enhance the flavor of the dish. It's a win-win!

Provided by Food Network Kitchen

Categories     main-dish

Time 1h20m

Yield 6 servings

Number Of Ingredients 17



Mushroom-Turkey Stuffed Peppers image

Steps:

  • Preheat the oven to 400˚F. Cut off the tops of the peppers; pull out the seeds. Drizzle the insides with 1/2 teaspoon olive oil and season with salt. Arrange cut-side down in a 9-by-13-inch baking dish. Bake until softened but not collapsed, about 20 minutes.
  • Meanwhile, heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring, until browned, about 15 minutes; season with salt and pepper. Transfer the mushrooms to a bowl. Add 1 more tablespoon olive oil to the skillet. Add the turkey and cook, breaking it up with a wooden spoon, until browned and cooked through, about 6 minutes; season with salt and pepper. Remove to the bowl with the mushrooms and wipe out the skillet.
  • Heat 1 tablespoon olive oil in the same skillet over medium heat. Add the carrots, celery and shallot; cook until softened, 4 to 5 minutes. Add the garlic, Italian seasoning and 1 teaspoon each salt and pepper; cook 1 minute. Add the tomato paste and cook, stirring, 1 minute. Stir in the tomatoes and scrape up any browned bits with a wooden spoon. Add the parsley and cook until the sauce has thickened, 5 to 6 minutes.
  • Add the rice and mushroom-turkey mixture to the skillet and stir to combine. Season with salt and pepper. Stuff the filling into the peppers, being sure to pack it in. Stand the stuffed peppers upright in the baking dish. Cover with foil, return to the oven and bake until heated through, about 20 minutes.
  • Stir together the panko, Parmesan and remaining 1 tablespoon olive oil in a small bowl. Uncover the peppers and sprinkle evenly with the panko mixture. Return to the oven and bake until starting to brown, about 10 more minutes.

6 bell peppers (any color)
5 tablespoons plus 1/2 teaspoon extra-virgin olive oil
Kosher salt
1 pound king oyster mushrooms, trimmed and finely chopped
Freshly ground pepper
8 ounces ground turkey
2 carrots, diced
1 large stalk celery, diced
1 shallot, diced
3 cloves garlic, minced
1 tablespoon Italian seasoning
2 tablespoons tomato paste
1 15-ounce can diced tomatoes
1/2 cup chopped fresh parsley
2 cups cooked white rice
3/4 cup panko
1/2 cup grated Parmesan cheese

TURKEY-STUFFED PEPPERS

Not all stuffed peppers have ground beef and tomato sauce. Ground turkey and a white sauce give this variation wonderful down-home flavor and appeal. Julie Grose from Lompoc, California shares this recipe.

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 2 servings.

Number Of Ingredients 11



Turkey-Stuffed Peppers image

Steps:

  • In a large saucepan, cook peppers in boiling water for 3 minutes. Drain and rinse with cold water; set aside. , In a skillet, cook the turkey, onion and garlic over medium heat until meat is no longer pink; drain and set aside. In the same skillet, melt butter. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return turkey mixture to skillet. Stir in tomato and 2 tablespoons cheese; heat through. Spoon into peppers; sprinkle with the remaining cheese. , Place in a greased 1-qt. baking dish. Cover and bake at 350° for 25-30 minutes or until peppers are tender and filling is hot.

Nutrition Facts : Calories 499 calories, Fat 35g fat (17g saturated fat), Cholesterol 131mg cholesterol, Sodium 946mg sodium, Carbohydrate 24g carbohydrate (10g sugars, Fiber 4g fiber), Protein 26g protein.

2 large green peppers, tops and seeds removed
1/2 pound ground turkey
1 small onion, chopped
1 garlic clove, minced
2 tablespoons butter
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup milk
1/2 cup chopped tomato
4 tablespoons shredded cheddar cheese, divided

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