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.
- 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
- 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. Yield: 2 servings.
Originally published as Turkey-Stuffed Peppers in Taste of Home August/September 2000, p10
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