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Ground Turkey Stuffed Peppers

Katie Workman
Stuffed peppers have been popular for decades, and understandably so. And this version made with ground turkey and turkey sausage is super satisfying but lighter than a beefy edition, perfect for spring….but really, perfect year round.

PROTEIN:

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CATEGORY:

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COOK TIME:

SEASONALITY:

Ingredients

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1/2 lb. Ground Turkey, preferably 85%/15%
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6 large Bell Peppers (any color)
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1/2 lb. Mild or Hot Turkey Sausage, casings removed
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1 Onion, finely chopped
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1 c. small Zucchini, diced
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1 1/2 c. Rice, cooked and cooled (white or brown or any rice blend)
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1 c. Tomato Sauce, divided
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¼ c. Fresh Parsley, chopped
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1 T. chopped Fresh Basil or 1 tsp. dried
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1 tsp. Sugar
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1 tsp. Kosher Salt
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½ tsp. Freshly Ground Black Pepper
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1 c. Shredded Monterey Jack Cheese (or any other shredding cheese)

Cooking Directions

1.
Cut the tops off the peppers and remove and seeds and membranes from inside.
2.
Preheat the oven to 350°F.
3.
Spray a 13 x 9 baking dish with nonstick spray, or lightly oil the dish.
4.
Heat a large skillet over medium high heat.
5.
Add the turkey, turkey sausage and onion, and stir occasionally for about 8 minutes, until the meat is browned and crumbly (break it up with a spoon as you go).
6.
Drain the turkey mixture in a colander and return the meat to the skillet over medium high heat.
7.
Add the zucchini and rice and cook, stirring occasionally, for another 3 minutes, until everything is very well combined.
8.
Stir in ½ cup of the tomato sauce, parsley, basil, sugar, salt and pepper.
9.
Stuff the mixture into the 6 peppers, dividing it evenly and packing them full but not too tightly.
10.
Place the stuffed peppers upright into the prepared baking pan.
11.
Spoon the remaining ½ cup tomato sauce evenly over the filling, and sprinkle the tops evenly with the shredded cheese.
12.
Cover the peppers loosely with aluminum foil. Bake, covered, for 45 minutes.
13.
Uncover and bake for 15 minutes longer, or until the peppers are tender and the cheese is golden brown.
14.
Let stand for 10 minutes before serving, on a platter or individual plates.

PREP

How to infuse your turkey with flavor from the start.

COOK

Methods for making sure your meat is properly cooked.

STORE

Ways to keep your turkey fresh for even longer.

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