Ingredients55 m servings 519 cals
- 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.
Per Serving: 519 calories; 30.9 g fat; 28.3 g carbohydrates; 36.5 g protein; 128 mg cholesterol; 1028 mg sodium. Full nutrition
ReviewsRead all reviews 5
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...
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...
Made this as written and was a little "soupy". Next time I may add a little cooked brown rice, but was delicious!
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...