Turkey-Stuffed Peppers

The recipe Turkey-Stuffed Peppers can be made in approximately 55 minutes. This recipe makes 2 servings with 403 calories, 36g of protein, and 22g of fat each. For $2.99 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. Head to the store and pick up butter, salt, pepper, and a few other things to make it today. It is brought to you by Taste of Home. 22 people found this recipe to be tasty and satisfying. A few people really liked this main course. Overall, this recipe earns a solid spoonacular score of 75%. If you like this recipe, you might also like recipes such as Turkey Stuffed Peppers, Turkey Stuffed Peppers, and Turkey Stuffed Peppers.

Servings: 2

Preparation duration: 30 minutes

Cooking duration: 25 minutes

 

Ingredients:

2 tablespoons butter

1 tablespoon all-purpose flour

1 garlic clove, minced

2 large green peppers, tops and seeds removed

1/2 pound ground turkey

1/2 cup milk

1 small onion, chopped

1/8 teaspoon pepper

1/2 teaspoon salt

4 tablespoons shredded cheddar cheese, divided

1/2 cup chopped tomato

Equipment:

sauce pan

frying pan

baking pan

Cooking instruction summary:

Directions In a large saucepan, cook peppers in boiling water for 3 minutes. Drain and rinse with cold water; set aside. In a skillet, cook the turkey, onion and garlic over medium heat until meat is no longer pink; drain and set aside. In the same skillet, melt butter. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return turkey mixture to skillet. Stir in tomato and 2 tablespoons cheese; heat through. Spoon into peppers; sprinkle with the remaining cheese. Place in a greased 1-qt. baking dish. Cover and bake at 350° for 25-30 minutes or until peppers are tender and filling is hot. Yield: 2 servings. Originally published as Turkey-Stuffed Peppers in Taste of HomeAugust/September 2000, p10 Nutritional Facts 1 serving (1 each) equals 499 calories, 35 g fat (17 g saturated fat), 131 mg cholesterol, 946 mg sodium, 24 g carbohydrate, 4 g fiber, 26 g protein. Print Add to Recipe Box Email a Friend

 

Step by step:


1. In a large saucepan, cook peppers in boiling water for 3 minutes.

2. Drain and rinse with cold water; set aside.

3. In a skillet, cook the turkey, onion and garlic over medium heat until meat is no longer pink; drain and set aside. In the same skillet, melt butter. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return turkey mixture to skillet. Stir in tomato and 2 tablespoons cheese; heat through. Spoon into peppers; sprinkle with the remaining cheese.

4. Place in a greased 1-qt. baking dish. Cover and bake at 350° for 25-30 minutes or until peppers are tender and filling is hot.


Nutrition Information:

Quickview
402k Calories
35g Protein
21g Total Fat
18g Carbs
22% Health Score
Limit These
Calories
402k
20%

Fat
21g
33%

  Saturated Fat
12g
79%

Carbohydrates
18g
6%

  Sugar
9g
11%

Cholesterol
116mg
39%

Sodium
879mg
38%

Get Enough Of These
Protein
35g
71%

Vitamin C
140mg
170%

Vitamin B6
1mg
73%

Vitamin B3
12mg
62%

Phosphorus
457mg
46%

Selenium
31µg
45%

Vitamin A
1565IU
31%

Potassium
873mg
25%

Calcium
230mg
23%

Vitamin B2
0.37mg
22%

Zinc
3mg
21%

Manganese
0.37mg
18%

Magnesium
69mg
17%

Vitamin B1
0.26mg
17%

Vitamin B12
1µg
17%

Vitamin K
17µg
16%

Fiber
3g
16%

Vitamin B5
1mg
16%

Folate
51µg
13%

Copper
0.24mg
12%

Iron
1mg
11%

Vitamin D
1µg
10%

Vitamin E
1mg
9%

covered percent of daily need
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