Stuffed Peppers with Turkey and Vegetables Recipe

Awesome! I didn't add the extra pepper to the mix - only used the tops. Instead of the diced tomatoes and tomato paste, I used tomato sauce (Ragu's Super Vegetable Primavera - added extra veggies). I also didn't precook the peppers, just stuffed them and baked them for 40 minutes. My husband ate his in what seemed like two minutes! Here is the exact recipe I used: DIRECTIONS 1. Preheat oven to 350 degrees F (175 degrees C). 2. In a skillet over medium heat, add the turkey, Italian seasoning, garlic powder, salt and pepper. Cook the turkey or beef until no longer pink. Set aside. In same skillet, heat oil. Add onion, mushrooms, zucchini, and chopped pepper tops and cook until tender. Add spinach and stir until wilted. Return turkey to the skillet. Mix in the tomato sauce. 3. Place the red peppers into a square glass baking dish. Stuff the peppers with the skillet mixture. Add any remaining mixture to baking dish around peppers. 4. Bake peppers for 40 minutes. 5. While peppers are baking, cook pasta according to directions on box. After draining pasta, add a bit of olive oil to keep it from sticking. 6. To plate, place pasta on plate and top with pepper. Sprinkle with parmesan cheese, if desired. Hope this helps - these came out perfect!

As written, four stars.. but.. using the same ingredients in a different order, it turned out amazing! I used 97%fat free turkey and onions, green pepper, zucchini, and spinach as the vegetables. I heavily seasoned the turkey while browning it with crushed garlic, italian seasoning salt and pepper. Let that sit. In another skillet, cook all the veggies in a little olive oil with more garlic and salt and pepper. After 5 min, added fresh diced tomato. Added the turkey in. Cooked it all together for another 10 min. while the green peppers were finishing cooking in the oven. I had large peppers and pre-cooked them wrapped in foil for 30 min. which was the perfect amount of time to chop and cook the filling! I took the peppers out, stuffed them with the filling and threw them back in the oven for 30 min. I halved them and sprinkled white cheddar cheese on each one and microwaved for 30 seconds. They were insanely perfect! It was juicy and flavorful! I will definitely make these again!

These turned out delicious. I browned the turkey with salt, pepper and italian seasoning, put it to the side. Then in the same skillet, sauteed the veggies with olive oil, garlic, salt, pepper, garlic powder and italian seasoning. Added the tomatoes in once the onions were becoming translucent and the veggies were a little more sauteed. Then added some cooked wild rice as well. Stuffed the peppers after pulling them from the oven and topped them with a triple cheddar cheese blend. Cooked for 15 min more and turned out delicious!

I sprayed the pan with cooking spray and pre-baked the peppers covered with foil for 40 min. I used two pounds ground beef and was generous with the Italian seasoning and garlic powder. I tossed in a couple teaspoons of dried parsley as this helps blend the flavors. I used two skillets, one for beef and onions, one for other veggies. After stuffing peppers, I poured a can of tomato sauce in the pan before baking for 45-60 minutes. I baked longer because we don’t like crunchy bell pepper. It takes about this long to soften the pepper. Another reviewer suggested using a crock pot, 2 hours on high, then 2 hours on low. I’ll definitely try that next time as I wouldn’t have to precook the peppers or watch the oven! Everyone who eats these absolutely loves them. I also read that you can freeze these and have a ready meal from the oven on a busy night (haven’t tried it yet).

I made a veggie version using this recipe as the base...turned out great! Stuffing mix: Cook 3 large green onion stalks (save a little for garnish), 2 garlic cloves, half yellow bell pepper, 1/3 zucchini, handful baby spinach, 1 small tomato, 1/2 can blk beans, 1/8th cup cooked quinoa, salt, pepper, Italian seasoning, oregano, dried basil, 2-3 large spoons tomato sauce, and 1/2 cup veggie broth added at the end. Tomato sauce: Mix garlic powder, black pepper, Italian seasoning, 1/2 can tomato sauce. Use 2 whole green bell peppers (cut in halves). Brush olive oil, salt, pepper on bell pepper halves. Pour tomato sauce on bottom of tray. Arrange bell peppers in tray, bake at 400F for 15 min. Then fill mix into bell pepper halves and top each with spoonful of tomato sauce, bake additional 30 min. Optional garnish with cheese and green onions.

I blanched the peppers for 10 minutes first and used tri-color peppers instead of green. I added 2 cloves of fresh garlic. I added a 1/2 cup Italian grated cheese in the meat mixture and sprinkled cheese on top before baking. Also added 1/2 can fire roasted tomatoes to the meat mixture and mixed 8 oz. of canned tomato sauce to the rest of the fire roasted tomatoes and spread on the bottom of the casserole before placing the filled peppers on top. It was excellent. Everyone wants me to make this again.

Very tasty. Made with 1/2 turkey sausage & 1/2 ground turkey. Cut the peppers in half and microwaved them for a short time to precook before filling them. Added some cayenne pepper to veg/meat filling. And surrounded the filled 1/2 peppers with herb enhanced tomato sauce and topped with grated Parmesan cheese. Covered them when baking to hold moisture in.

This was delicious but only because I added grated parmesan, the kind from a canister off the store shelf. I probably used about a half cup mixed in and more on top. The zucchini I used was huge, picked from a local farm, so I skipped the spinach and I used all red peppers...our favorite. I was liberal with the seasonings. I cut 2 very large red peppers in half lengthwise instead of stuffing 4 whole (I always do that) and tucked the extra filling all around. Also, I did not drain the diced tomatoes, the juice reduces and adds to the flavor. This dish turned out so colorful, just beautiful and my brother taster loved it. All very healthy so I'm adding it to the meal rotation!

This was a great recipe! I was surprised just how much of a punch of flavor this packed overall. I was liberal in my use of the garlic powder and Italian seasoning but didn’t make any additions in terms of spices. I opted to use a variety of cherry tomatoes that I had on hand instead of the recommended can of diced tomatoes. I also added 3 diced jalapeños (seeds and all) to give it a kick. I topped the peppers with manchego cheese for the last 15 minutes of baking since I enjoy a cheese element to stuff peppers. They turned out great! My wife who wasn’t especially excited about the meal was fully converted after tasting, requesting that this be put on the list of regular meal options. This is a keeper. It is healthy, economical, and easy to prepare.

Made it and loved it. Did a few things different. Sauteed the onion, garlic (3 cloves) and finely chopped celery. Then I added the meat to brown. Added about 3 teaspoons of the tomato paste, it could've used more. Also, added some cooked rice and topped with sharp shredded cheddar. Overall the design of the original recipe is great and I loved it. I followed everything else to the T. I will make again and add more seasoning.

I called mine unstuffed peppers. I think the process of stuffing the peppers is tiresome. I just dice all the peppers and cook it all as a casserole. And I add a cup of wild rice to the mix just for some extra points. So delicious! I love this!

I modified the recipe to enhance flavor by adding 1 teaspoon each of salt, paprika, oregano, garlic powder, onion powder and 1/2 teaspoon pepper. I also added the entire 8oz pack of mushrooms and kept the whole mixture juicy before stuffing the peppers. The result was amazing!

I only changed a couple herbs adding cumin and Hungarian paprika and substituting spinach for a yellow squash👍🏻

Made it on a whim — huge success.

I didn't change anything, great flavors

I have made this recipe a dozen times. The first four times I followed exactly and really enjoyed it. However, it is a great base as well to be tweaked to your specific tastes. I like to add a jalapeño. Occasionally I add cheese once cooked. Love the other reviews, wonderful ideas to try.

I stuffed Poblano peppers instead of bell peppers.

We found this really bland and we didn't like the texture. Would not make again

It was ok. Good and hearty for a cold winter night but it really lacked seasoning or flavor.

Loved this recipe!! Will definitely be a keeper