If you’re craving stuffed peppers, this Colorful Turkey Stuffed Peppers recipe is for you. Extra lean ground turkey and cheese make this dish irresistible. You can also make it using our lean mild turkey breakfast sausage roll for another delicious option.
bell peppers, preferably a mix of yellow, green or red
(16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
cup chopped onion
cloves garlic, minced
tablespoon fresh basil or 1 teaspoon dried basil leaves
teaspoon salt, if desired
teaspoon freshly ground black pepper
(140.5-ounce) can low-sodium diced tomatoes or seasoned diced tomatoes, drained
cup cooked white or brown rice
cup shredded low-fat Cheddar cheese, divided
paprika, if desired
fresh parsley, if desired
Heat oven to 375°F.
Cut bell peppers lengthwise through stems keeping stem halves intact to hold stuffing.
Discard seeds and veins.
Cook peppers in boiling salted water 5 to 6 minutes or until crisp-tender.
Drain and immediately place peppers in ice water to stop cooking process.
Drain peppers well and place cut side up in 8 x 8-inch baking dish.
Spray skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Add ground turkey to hot skillet. Stir to crumble, approximately 14 to 16 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer.
Add onion, garlic, basil, salt, if desired, ground pepper, tomatoes, and rice; continue to cook 5 to 6 minutes or until heated through and most of the juices have reduced.
Remove meat mixture from heat and stir in ½ cup cheese.
Mound heaping ½ cup of mixture into each pepper half.
Bake 20 minutes or until filling is hot and peppers are tender.
Remove peppers from oven and sprinkle remaining ¼ cup cheese on top of peppers.
Sprinkle with paprika and parsley, if desired.