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:
covered percent of daily need
