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Turkey-Stuffed Peppers

 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.
2 ServingsPrep: 30 min. Bake: 25 min.


  • 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 of 2

Turkey-Stuffed Peppers (continued)

Directions (continued)

  • 2 servings.
Nutritional Facts: 1 serving (1 each) equals 499 calories, 35 g fat (17 g saturated fat), 131 mg cholesterol, 946 mg sodium, 24 g carbohydrate, 4 g fiber, 26 g protein.