This recipe for turkey stuffed bell peppers was created one night when I was trying to come up with something different to do with ground turkey. There are only so many turkey burgers and turkey hash dishes one can make without going mad with boredom. The family liked this dish and have asked that I put it into regular rotation.
Turkey Stuffed Bell Peppers
6 yellow bell peppers, tops removed but left whole
1 lb. ground turkey
1 zucchini, chopped
1 cup chopped button mushroom
1 ½ medium yellow onion, chopped
3 garlic cloves, minced (I use a garlic press)
1 tsp. fresh basil, chopped
2 tsp. fresh rosemary, chopped
1 tbsp. no-salt table blend (like Mrs. Dash)
1 can diced tomato, slightly drained
Olive oil
Kosher salt & ground black pepper to taste
- Pre-heat oven to 375’F
- Saute onion and garlic in olive oil
- Add ground turkey, cook until done
- Mix in zucchini & mushroom, saute until soft
- Add fresh and dry herbs, stir to combine
- Mix in tomato and stir again
- Cut tops off peppers, remove seeds
- Fill each pepper with cooked turkey mixture
- Place stuffed peppers in a deep baking dish
- Cover with foil
- Bake at 375’F for 30 minutes or until peppers are soft
- Serve warm
Turkey Stuffed Bell Peppers
Ingredients
- 6 yellow bell peppers tops removed but left whole
- 1 lb. ground turkey
- 1 zucchini chopped
- 1 cup chopped button mushroom
- 1 ½ medium yellow onion chopped
- 3 garlic cloves minced (I use a garlic press)
- 1 tsp. fresh basil chopped
- 2 tsp. fresh rosemary chopped
- 1 tbsp. no-salt table blend like Mrs. Dash
- 1 can diced tomato slightly drained
- Olive oil
- Kosher salt & ground black pepper to taste
Instructions
- Pre-heat oven to 375’F
- Saute onion and garlic in olive oil
- Add ground turkey, cook until done
- Mix in zucchini & mushroom, saute until soft
- Add fresh and dry herbs, stir to combine
- Mix in tomato and stir again
- Cut tops off peppers, remove seeds
- Fill each pepper with cooked turkey mixture
- Place stuffed peppers in a deep baking dish
- Cover with foil
- Bake at 375’F for 30 minutes or until peppers are soft
- Serve warm
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