Description
These Stuffed Bell Peppers with Turkey are a flavorful and healthy meal option featuring roasted bell peppers filled with a savory mixture of sautéed vegetables, tender turkey, and melted mozzarella cheese. This dish combines fresh ingredients and Italian seasoning for a comforting, protein-packed dinner that’s easy to prepare and bake in the oven.
Ingredients
Scale
Bell Peppers
- 8 large bell peppers, sliced in half lengthwise
- 2 teaspoons salt (divided)
- 1 teaspoon ground black pepper (divided)
- 4 tablespoons olive oil (divided)
Stuffing
- 4 cups mushrooms, finely chopped
- 2 cups onion, finely chopped
- 2 tablespoons garlic, minced
- 2 cups cauliflower, finely chopped
- 4 cups cooked turkey breast, cubed (½-inch pieces)
- 1 cup tomato sauce
- 2 tablespoons soy sauce
- 2 teaspoons Italian seasoning
- 3 cups mozzarella cheese, grated and divided
- Salt to taste
Garnish
- 2 teaspoons fresh parsley, finely chopped
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) to prepare for roasting the bell peppers.
- Roast Bell Peppers: Arrange the pepper halves cut side up on a baking tray. Drizzle with 1 tablespoon of olive oil and sprinkle with 1 teaspoon salt and ½ teaspoon black pepper. Roast them in the oven for 15 minutes to soften.
- Sauté Onions and Garlic: In a large skillet, heat the remaining 3 tablespoons of olive oil over medium heat. Add the chopped onions and minced garlic, and sauté for 2 to 3 minutes until fragrant and translucent.
- Add Mushrooms and Cauliflower: Stir in the chopped mushrooms and cauliflower into the skillet. Cook until tender, about 6 to 7 minutes, stirring occasionally to ensure even cooking.
- Incorporate Turkey and Seasonings: Add the cubed cooked turkey breast, tomato sauce, soy sauce, and Italian seasoning to the skillet. Cook the mixture for an additional 5 minutes to blend the flavors and heat through.
- Add Cheese and Adjust Seasoning: Mix in 2 cups of the grated mozzarella cheese, stirring well to combine. Taste and adjust the salt as needed for balanced seasoning.
- Fill Peppers: Spoon the turkey and vegetable filling evenly into the pre-roasted pepper halves placed on the baking tray.
- Top with Cheese and Bake: Sprinkle the remaining 1 cup of mozzarella cheese over the stuffed peppers. Bake them in the oven for another 15 to 20 minutes, or until the cheese is bubbly and golden brown.
- Garnish and Serve: Remove the peppers from the oven, garnish with finely chopped fresh parsley, and serve warm for a delicious meal.
Notes
- You can substitute ground turkey if cooked turkey breast is unavailable.
- For a spicier version, add crushed red pepper flakes to the filling mixture.
- Use low-sodium soy sauce to reduce salt content if desired.
- These stuffed peppers can be prepared ahead and refrigerated before baking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
