Stuffed Peppers

Instead of making burgers, meatballs, taco filling, or pasta with ground turkey, try out these stuffed peppers for a change!  Overall, these stuffed peppers are pretty light with the use of ground turkey over beef, no heavy rice filling, use of fresh vegetables, and just a little (or big) sprinkle of cheese of top. They are a beauty right out of the oven with the golden bubbly cheese on top and will get your family or guests excited to dive right into. If you have leftover filling, you can just fill more peppers if you have them, or safe the filling for another use!

Serves 6


6 large peppers

1 lb. ground turkey

Extra virgin olive oil

1 large shallot, minced

2 garlic cloves, minced

1/2 tsp red pepper flakes

8 oz. portobello mushrooms, sliced

1 cup peas, frozen and thawed

1 cup homemade tomato sauce (or jarred)

Handful of basil, chopped

Salt and pepper, to taste

Quattro Formaggio cheese blend from Trader Joes (Parmesan, Asiago, Fontina, and Milk Provolone cheese blend. Or just use your favorite cheese)


Preheat oven to 375 degrees. Prepare peppers by slicing the tops off, reserving them to the side, and cleaning the inside. Place upright in an oven proof dish.

In a large pan, heat olive oil to coat pan over med-high heat. Add shallots, garlic, and red pepper flakes and sautee until sweated. Add mushrooms and continue to sautee until caramelized. Add ground turkey, salt and pepper to taste, and cook for about 5-8 minutes. Add tomato sauce, peas, and basil, reduce heat to low, pop a lid on, and allow mixture to cook for 10 minutes until cooked through and flavors have developed. Check again for seasoning before filling peppers.

Fill peppers with filling mixture, then generously sprinkle with cheese blend. Place the tops of the peppers inside the dish to roast, but not on top of peppers. Cover dish with foil and cook for 20-30 minutes or until peppers have softened. Remove foil, increase temperature to 400 degrees, and cook for an additional 5-10 minutes or until cheese is bubbly and golden. To plate, place the top of the pepper on top of each pepper and enjoy!

















Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s