Turkey-Stuffed Peppers Recipe

4 1 4
Turkey-Stuffed Peppers Recipe
Turkey-Stuffed Peppers Recipe photo by Taste of Home
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Turkey-Stuffed Peppers Recipe

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4 1 4
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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.
MAKES:
2 servings
TOTAL TIME:
Prep: 30 min. Bake: 25 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 30 min. Bake: 25 min.

Ingredients

  • 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

Directions

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

Nutritional Facts

1 each: 499 calories, 35g fat (17g saturated fat), 131mg cholesterol, 946mg sodium, 24g carbohydrate (10g sugars, 4g fiber), 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
  1. In a large saucepan, cook peppers in boiling water for 3 minutes. Drain and rinse with cold water; set aside.
  2. 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.
  3. 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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mrockhill User ID: 5623646 203705
Reviewed Sep. 30, 2012

"Prep of 30 min is with 2 people or someone really good at multi-tasking in the kitchen. However with 2 people you can get it done in 30 and almost all the dishes done too."

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