Turkey Stuffed Bell Peppers
Turkey-Stuffed Peppers inspired by tacos, packed with ground turkey and brown rice, flavored with cumin and spices, and finished with cheese are my favorite!
Turkey-Stuffed Bell Peppers
Stuffed bell peppers are my favorite! This nutritious Ground Turkey-Stuffed Bell Pepper recipe is a classic that I have always adored. They are inspired by tacos, similar to a burrito but with the filling packed inside a pepper instead of a tortilla and garnished with cheese. You might enjoy trying some additional stuffed pepper recipes such as my Santa Fe Turkey-Stuffed Peppers, Chicken Taco Chili Stuffed Peppers, or my well-loved Stuffed Pepper Soup.
Components
Bell peppers: You can use bell peppers of any color; I prefer multi-colored or red bell peppers.
Ground Turkey: Opt for 93% lean ground turkey, as 99% may become overly dry. Ground chicken may also be utilized.
Cheese: I enjoy adding cheddar cheese on top.
Spices: I utilized garlic powder, cumin, and salt. You can also substitute taco seasoning for it.
Fresh Herbs: Minced fresh cilantro or fresh parsley, along with extra for decoration.
Rice: whole grain rice or long-grain rice
Tomato: I utilize 1 can of tomato puree.
Broth: alternatively, you may add water to the bottom of the pan.
How To Prepare the Finest Turkey-Stuffed Peppers
These are my preferred turkey stuffed peppers, the recipe I prepare most at home because it’s delicious!
Begin by browning ground turkey and sauté it with onions, garlic, and cilantro in a spacious skillet.
Incorporate cumin and spices, stir in the tomato sauce, and let it simmer with chicken broth until the flavors combine.
Combine it with brown rice and fill the peppers. Sprinkle cheese on top and bake at 400F covered with foil until the peppers are soft, approximately 45 minutes.
How to Present Stuffed Peppers
One half of a bell pepper and a large green salad alongside makes for a satisfying lunch for me, but my husband requires two to feel content.
For selective children: When my younger daughter Madison was small, she wasn’t fond of bell peppers, so I provided her with a filling covered in cheese, and she enjoyed it. She enjoyed having the turkey mixture wrapped in a small tortilla with cheese, similar to a mini burrito.
Ways to Prepare and Freeze Stuffed Peppers
These simple turkey-filled peppers are perfect for meal prep and can be enjoyed as leftovers, staying good in the fridge for as long as four days. There are several methods to prepare the peppers for meals:
Fill the peppers and place them in the refrigerator overnight until you're prepared to cook.
Prepare the stuffing and then freeze it. When it's time to eat, defrost it overnight in the refrigerator and fill the peppers before baking.
Roast the bell peppers and put any leftovers in the freezer. To heat again, use the microwave or oven.
Variations of Stuffed Peppers with Turkey:
Meat: Replace ground turkey with lean ground chicken or beef.
Italian seasoning: Replace the cumin with Italian seasoning, the tomato sauce with marinara, and the cheddar with mozzarella cheese.
Grains: Replace quinoa or white rice with brown rice or cauliflower rice for a lower-carb choice.
Bell Peppers: If red bell peppers are unavailable, any color pepper can be used.
Vegetables: Incorporate diced zucchini, riced cauliflower, or squash into the filling for added vegetables.
Sauce: To achieve a more saucy filling, use the entire can of tomato sauce.
Spice: Incorporate chopped jalapeños into the turkey blend and pair with hot sauce for a fiery flavor.
Additional Ground Turkey Recipes:
- Avocados Stuffed with Turkey Tacos
- Turkey Sausage
- Cheesy Turkey Meatballs in a Skillet
- Turkey Burger Sliders
- Jalapeño Popper Nachos
I love these stuffed peppers filled with ground turkey and brown rice, seasoned with spices and cumin, and finished with cheese!
Fixings
- olive oil splash
- ½ cup minced onion
- 1 teaspoon minced garlic
- 1 (16-ounce) bundle JENNIE-O Extra Lean Ground Turkey Breast
- 1 teaspoon ground cumin
- ¼ cup pureed tomatoes
- ½ cup low sodium chicken stock, separated
- 1 tablespoon hacked new cilantro
- 3 huge sweet red chime peppers
- ¼ cup destroyed decreased fat cheddar
Bearings
Heat stove to 400°F. Delicately cover non-leave skillet with splash; heat over medium hotness. Add onion and garlic; sauté 2 minutes or until mellowed. Add ground turkey and cumin. Split meat up and cook over medium hotness 14 to 16 minutes, or until all around good, 165°F as estimated by a meat thermometer.
Add pureed tomatoes and ¼ cup stock. Diminish hotness to low and stew 5 minutes. Add cilantro. Slice peppers down the middle longwise and eliminate seeds and stem.
Place in baking dish. Spoon ⅓ cup turkey blend into each pepper half. Pour remaining ¼ cup chicken stock in baking dish. Cover with foil. Prepare 35 minutes. Sprinkle with cheddar. Appreciate it!
Turkey Stuffed Bell Peppers VIDEO
No comments:
Post a Comment