Italian Stuffed Turkey Peppers
I’ve lightened up traditional stuffed peppers for a healthier dinner that you will love just as much! In this simple recipe I use ground turkey in place of beef and potatoes in place of rice for a protein packed dinner. If you want to add cheese, sprinkle the top with Organic Valley Shredded Mozzarella during the last 5 minutes of baking!
Italian Stuffed Turkey Peppers
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Category
Dinner
Cuisine
Mediterranean
Servings
4
Prep Time
45 minutes
Cook Time
15 minutes
I've lightened up traditional stuffed peppers for a healthier dinner that you will love just as much! In this simple recipe I use ground turkey in place of beef and potatoes in place of rice for a protein packed dinner. If you want to add cheese, sprinkle the top with Organic Valley® Shredded Mozzarella during the last 5 minutes of baking!
Ingredients
-
1/2-pound baby red potatoes
-
8 ounces mushrooms
-
1/2 yellow onion
-
4 large bell peppers (any color you like)
-
12 ounces Organic Prairie® Ground Turkey
- 1 teaspoon fine sea salt
-
1/2 teaspoon black pepper
-
1/2 teaspoon dried oregano
-
1/4 teaspoon dried thyme
-
1/4 teaspoon dried rosemary
-
1/4 teaspoon dried sage
-
1/4 teaspoon marjoram
-
¼ cup extra virgin olive oil
- Fresh basil, for topping
Directions
- In a medium pot, add water and the potatoes. Boil until the potatoes are soft when poked with a fork, about 15 to 20 minutes. Once potatoes are cooked, remove from heat and cut potatoes into ¼-inch cubes.
- Slice the mushrooms and dice the onion. Cut the peppers in half and remove the seeds from the center. Place on a baking sheet cut side up. Preheat the oven to 400°F.
- In large bowl, add the ground turkey, sea salt, pepper, oregano, thyme, rosemary, sage, and marjoram and mix together.
- In a large skillet over medium/high heat, add 2 tablespoons olive oil to coat the pan. Add the turkey and break up with a spatula and continue to cook until fully cooked, about 10 minutes.
- In a separate skillet, add the remaining 2 tablespoons olive oil and put over medium/high heat. Add the mushrooms and onions and cook until onions are translucent, and mushrooms are cooked, about 5 to 10 minutes.
- In a large bowl, add the cooked turkey, mushrooms, onions, and potatoes and mix together.
- Fill each pepper half with the turkey mixture.
- Bake for 25 to 35 minutes, depending on if you like a more crunchy pepper or more cooked.
- Top with fresh basil, serve immediately.
Recipe Note
High Altitude - Bake at 400°F for 20 to 30 minutes, depending on if you like a crunchier pepper or more cooked.
