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My review
Turkey-Stuffed Peppers
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Pam Smith
"A cheesy roux sauce defines this otherwise bland recipe. This recipe is kid- and diabetic-friendly. Spice it up with red pepper flakes."
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Ingredients
55 m servings 519Original recipe yields 4 servings (4 stuffed pepper halves)
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- US
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Directions
{{model.addEditText}} Print- 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.
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Reviews
Read all reviews 910 Ratings
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Most helpful positive review
4/22/2016
I can't believe this recipe has not been reviewed yet. It is not your traditional stuffed pepper recipe, but this was just what I was looking for. I used smoked parmesan cheese and roasted to...
Most helpful critical review
8/22/2019
Well, I pretty much followed everything to a tee and was disappointed in this
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Newest
4/22/2016
I can't believe this recipe has not been reviewed yet. It is not your traditional stuffed pepper recipe, but this was just what I was looking for. I used smoked parmesan cheese and roasted to...
10/28/2017
I liked this healthy alternative to hamburger. I had a lot left over, you could have used three peppers instead of two. I used the leftovers the next night and put it over spaghetti and it was...
5/23/2017
Made this as written and was a little "soupy". Next time I may add a little cooked brown rice, but was delicious!
1/21/2019
I somewhat omitted step 4/ I didn't use the cream or milk our alot of other cheese in the mix. Just a few bunches/ pinches of cheddar cheese. They were delicious!
4/22/2017
Nice recipe, enjoyed the mushrooms and ground turkey. I like rice in my stuffed peppers so added whole grain Spanish Rice (already cooked) that added flavor as well. Substituted a can of diced...
8/22/2019
Well, I pretty much followed everything to a tee and was disappointed in this
1/15/2019
I made almost exact and it was delicious. The changes I made were based on what I had on hand (and didn't). I used 1 lb Italian Seasoned Ground Turkey and canned chopped tomatoes. I also substi...
6/25/2018
I prepared as directed. I love how a simple roux jazzes up a dish like this. One thinks it we be the simple thing you grew up with ... come to discover, it has fewer fat calories and better f...
12/16/2016
I followed the basic recipe, though omitted the half and half, used half a can of condensed tomato bisque soup (only because I didn't have tomatoes on hand, will use tomatoes next time), added a...