Stuffed peppers are fun to make and the traditional beef stuffed peppers have been a staple in my culinary rotation for a while. In fact, I posted my Stuffed Green Pepper recipe last fall and it quickly became a popular post. Now that the weather is warmed, I still want to make stuffed peppers, but a lighter version. I had some Costco turkey burgers in the freezer so I thawed two out and created this colorful and delicious turkey stuffed pepper dish. It’s not very difficult and the best part is you probably have most of the ingredients in your pantry now. Plus, it’s versatile and you can easily put your own spin on it.
4 yellow or gold peppers
1 cup cooked rice pilaf
2 Tablespoons olive oil
2 cloves of garlic, chopped
2 Costco turkey patties
1/2 yellow onion, chopped
1/2 red pepper, chopped
1/2 cup mushrooms, chopped
2 Tablespoons barbecue sauce
1 Tablespoon ketchup
1 teaspoon Mrs. Dash Garlic & Herb Seasoning
salt & pepper to taste
1/4 cup white cooking wine
2 ounces Parmesan cheese, 1 ounce sliced, 1 ounce chopped
First step is to preheat the oven to 350 degrees.
Slice the tops off the peppers and scoop out the seeds. Rinse thoroughly. In a large pot of boiling water, boil the peppers for 5 minutes to soften. Drain, set aside.
In a large deep skillet, heat olive oil and add the chopped garlic. Add the turkey and crumble it as you cook. Add the onion, mushrooms and red peppers. Continue cooking until turkey is cooked through. Add the rice and mix with the turkey. Add the barbecue sauce, ketchup and Mrs. Dash. Season with salt and pepper if desired. Stir until coated.
Pour the cooking wine into a 10″ circular baking dish. Place the peppers, open side up into the dish. Fill each 1/2 full with the turkey mix then add the chopped Parmesan cheese. Fill the rest of the pepper with the remaining turkey mix. Place the sliced Parmesan cheese on top of the pepper to cover the turkey.
Bake uncovered for 20 minutes until cheese is melted and most of the cooking wine has evaporated.
The turkey stuffed pepper makes a meal in itself and with a slice of fresh garlic bread, it’s even better. These peppers were not at all dried out. They were moist and full of flavor. The turkey flavor came through and the sweetness of the gold pepper complimented it well. Stuffed turkey yellow peppers will become part of the culinary rotation in our house. Hubby loved them as well even though he has only had the beef stuffed green variety before. It’s always good to use other ingredients, shake it up a bit and find that adventure in the kitchen.
Check out this recipe and other’s on The Law Student’s Cookbook Pantry Party. This month’s theme “STUFFED”
Featured in the May Pantry Party
Stuffed Veggie and Fruit Grill Rack (Google Affiliate Ad)
Charcoal Companion Stainless Steel Pepper Roasting Rack, 36 hole – One (Google Affiliate Ad)
CHEFS Jalapeno Pepper Roasting Rack – set of 1 (Google Affiliate Ad)