Looking for a recipe for stuffed peppers using ground turkey or ground chicken?

Stuffed Green Peppers Recipe (Stuffed Bell Peppers Recipe)








Preheat the oven to 375掳F.


Ground Turkey - I used ground turkey breast for the stuffed peppers recipe example. It's more expensive but less fat and calories. I actually think the less expensive regular ground turkey tastes better. 2.5 lbs.


Worcestershire Sauce 1 tbsp.


Adobe Seasoning (Scroll down for picture) 1陆 tbsp.


Coriander 2 tbsp.


Vidalia Onion - Diced 10 ozs.


Olive Oil 3 tbsp.


Quinoa (I use Ancient Harvest) 1 Cup


Ketchup


Seasoned Bread Crumbs


Shredded Cheddar Cheese


Water (I always use bottled spring water) 2 Cups





Put the Quinoa and 2 Cups Water in a saucepan. Cook for about ten minutes. See the picture on the right. When you seed the little tail that looks like a bean sprout appear the quinoa is cooked.





Thoroughly wash the green peppers. Cut off the tops and clean out the seeds using a spoon. Place the green peppers in a large baking dish as shown below.








Put the diced onions and olive oil in a large deep frying pan. Fry the onions using medium heat until they start to soften.





Add the ground turkey, Worcestershire Sauce, Adobo, and coriander. Keep mixing and chopping the ground turkey until it is cooked and in fine pieces.





Place the Quinoa in the frying pan and mix it in thoroughly. When you're done it should look like the stuffing in the picture below. If you use regular ground turkey instead of ground turkey breast it will look a little darker








Stuff the peppers with the mixture. Pack it good and tight to about 录 from the top.





Sprinkle some cheddar cheese on the top each stuffed pepper.


Put some ketchup on the top of each pepper





Sprinkle seasoned bread crumbs on the top of each stuffed green pepper. Your almost ready to pop them in the oven. The stuffed peppers should look like the picture below at this point:








Add I cup of water to the bottom of the baking dish and cover with aluminum foil. This is how you get around parboiling the green peppers. The mixture was hot when you stuffed the peppers because it was right out of the frying pan. The steam generated by the water added to the bottom of the baking dish is trapped by the aluminum foil and steams the peppers while they bake.








Bake at 375掳 for 45 minutes. Add another 5 or 10 minutes if you want the peppers to be a little softer








Looking for a recipe for stuffed peppers using ground turkey or ground chicken?
Stuffed Peppers- Substitute the ground beef for either ground chicken or turkey.


Ingredients


1/2 cup rice


1 1/2 cups water


1/4 cup olive oil


1 large onion, peeled and finely chopped


6 ounces ground beef


1 clove garlic, finely chopped


2 cups crushed tomatoes


Salt and pepper


1 teaspoon thyme


1 teaspoon oregano


4 red or green bell peppers


Directions


In a 2 cup measuring cup combine rice and water and cover tightly with plastic wrap. Cook at 100 percent power for 4 minutes. Heat oil in 2 quart casserole dish uncovered for 2 minutes. Stir in onions and crumbled beef and cook uncovered for 5 minutes stirring once. Drain off most of fat, leaving 2 to 3 tablespoons in dish. Add 1 1/2 cups tomatoes, garlic, thyme and oregano and drained rice and stir to combine. Slice off tops of 4 green or red bell peppers and remove seeds. Divide stuffing among the peppers and replace tops of peppers. Place peppers in baking dish. Combine 1/2 cup crushed tomatoes, 1/4 cup white wine and 1/4 cup water and pour into bottom of dish. Cover tightly with heavy duty plastic wrap and cook for 20 minutes. Poke through wrap with knife after 10 minutes of cooking to let steam escape. Let stuffed peppers stand for about 5 minutes after cooking


Looking for a recipe for stuffed peppers using ground turkey or ground chicken?
Peppers Stuffed with Ground Chicken (4 servings)





Ingredients


1 package PERDUE庐 Fresh Ground Chicken (alternate: PERDUE庐 Fresh Ground Turkey)


2 cloves garlic


1/2 cup chopped onion


1 tablespoon ginger


1 can (6 ounces) tomato puree or paste


1/2 cup water


1/4 cup soy sauce


4 medium sized red, green or yellow peppers


1 cup Parmesan cheese


Pepper to taste





Instructions


Heat the oil in a pan; add garlic, onion, ginger and ground chicken; cook until chicken is cooked through and white in color; add tomato paste, water and soy sauce.





Cook for 10 minutes over medium heat.





Cut the tops off of the peppers; remove the seeds and the white inner fleshy parts (veins).





Stuff each pepper with the cooked chicken mixture, sprinkle stuffed peppers with Parmesan cheese and bake at 325掳F, until they are brown or the cheese melts.
Cook 1/2 lb ground turkey, until pinkness is gone.


Add 1/2 cup chopped onion, 1/2 cup chopped celery,


1 minced garlic clove, cook 5-10 minutes until softened.


Beat 1 egg with 2 tbsp chili sauce with fork in medium bowl.


Add turkey/onion mixture, 1 can of black beans,


1 cup cooked rice, a medium diced tomato,


salt %26amp; pepper to taste.


Remove core, ribs, %26amp; seeds from 4 large red or green bell peppers.


Quarter shells length-wise, spoon bean mixture into each piece.


Arrange in baking dish, pour 1/3 cup of chicken broth around pieces.


Cover with foil, bake at 350F for 30-40 minutes, until tender.


Mix 1 cup crushed tortilla chips %26amp; 1 cup of grated cheddar cheese.


Remove peppers from oven, discard foil, sprinkle with chips/cheese.


Return to oven, uncovered, for 10 minutes until cheese is melted.
1 green bell pepper


1 red bell pepper


1 yellow bell pepper


1/2 pound ground beef


1/2 pound ground


2 slices white bread, cut into cubes


1 (28-ounce) can crushed tomatoes with basil


2 cloves garlic, minced


1 egg


1 small onion, chopped


1 tablespoon chopped sage leaves, plus 6 to 8 whole leaves, for frying


A few dashes Worcestershire sauce


A few dashes hot sauce


Salt and freshly ground black pepper


1 tablespoon oil


Vegetable oil, for frying








Directions


Preheat oven to 400 degrees F





Remove core and seeds from peppers. Slice into 1 inch rings and place on nonstick baking sheet. You should get about 3 rings per pepper. In a large bowl mix together beef, turkey, bread, 1/2 cup of the tomatoes, garlic, egg, onion, chopped sage, Worcestershire sauce, hot sauce, and season with salt and pepper. Press meatloaf mixture evenly into pepper rings. In a skillet over medium-high heat, add oil. Saute meatloaf rings on both sides until golden brown, about 5 minutes per side. Add remaining tomatoes to skillet and bake until cooked through, 20 to 25 minutes. Meanwhile, in a small saucepan, heat 1-inch vegetable oil until a deep-fry thermometer reaches 325 degrees F. Drop sage leaves into oil and fry until golden, 1 to 2 minutes. Garnish meatloaf rings with fried sage leaves.



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