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Turkey-Stuffed Peppers
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Cheesy roux sauce enhances turkey stuffed peppers with panko.
Ingredients:
  • 2 large red bell peppers, tops and seeds removed and halved lengthwise
  • 2 tablespoons olive oil
  • 1 pound ground turkey
  • 2 small onions, chopped
  • 1 (4 ounce) package sliced fresh mushrooms
  • 6 cloves garlic, minced
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 0.25 teaspoon ground black pepper
  • 1 teaspoon half-and-half, or to taste
  • 1 cup chopped tomatoes
  • 0.5 cup shredded Cheddar cheese, divided
  • 0.5 cup shredded Parmesan cheese
  • 0.5 cup panko (Japanese bread crumbs)
Instructions:
  • Preheat your oven to a toasty 350 degrees F (175 degrees C) and grease a charming 1-quart baking dish.
  • Bring a large saucepan of water to a boil. Boil peppers for 3 minutes until slightly tender, then drain and rinse with cold water until cooled.
  • In a skillet over medium heat, sauté ground turkey, onions, mushrooms, and garlic until turkey is fully cooked. Drain any excess grease from the mixture and transfer it to a bowl.
  • Heat butter in a skillet, then mix in flour, salt, and black pepper until smooth. Gradually pour in milk and half-and-half, stirring constantly until it comes to a boil. Cook until the mixture thickens, about 1 to 2 minutes. Add back the turkey along with tomatoes and 2 tablespoons Cheddar cheese. Cook until the cheese melts and the mixture is heated through, roughly 3 minutes. Spoon the mixture into bell pepper halves, then top with remaining Cheddar cheese, Parmesan cheese, and panko. Cover with foil and bake.
  • Roast in the oven until the peppers are tender and the filling is heated through, about 25-30 minutes.
  • Preheat broiler, uncover peppers, and broil until panko is golden brown, around 5 minutes.

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