Mushroom-Turkey Stuffed Peppers

  0.0 – 0 reviews  • Mushroom
This recipe is sponsored by Mushroom Council. Mushrooms are perfect in a stuffed pepper: They add umami, like meat, and they also enhance the flavor of the dish. It’s a win-win!
Level: Easy
Total: 1 hr 20 min
Active: 50 min
Yield: 6 servings

Ingredients

  1. 6 bell peppers (any color)
  2. 5 tablespoons plus 1/2 teaspoon extra-virgin olive oil
  3. Kosher salt
  4. 1 pound king oyster mushrooms, trimmed and finely chopped
  5. Freshly ground pepper
  6. 8 ounces ground turkey
  7. 2 carrots, diced
  8. 1 large stalk celery, diced
  9. 1 shallot, diced
  10. 3 cloves garlic, minced
  11. 1 tablespoon Italian seasoning
  12. 2 tablespoons tomato paste
  13. 1 15-ounce can diced tomatoes
  14. 1/2 cup chopped fresh parsley
  15. 2 cups cooked white rice
  16. 3/4 cup panko
  17. 1/2 cup grated Parmesan cheese

Instructions

  1. Preheat the oven to 400˚F. Cut off the tops of the peppers; pull out the seeds. Drizzle the insides with 1/2 teaspoon olive oil and season with salt. Arrange cut-side down in a 9-by-13-inch baking dish. Bake until softened but not collapsed, about 20 minutes.
  2. Meanwhile, heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring, until browned, about 15 minutes; season with salt and pepper. Transfer the mushrooms to a bowl. Add 1 more tablespoon olive oil to the skillet. Add the turkey and cook, breaking it up with a wooden spoon, until browned and cooked through, about 6 minutes; season with salt and pepper. Remove to the bowl with the mushrooms and wipe out the skillet.
  3. Heat 1 tablespoon olive oil in the same skillet over medium heat. Add the carrots, celery and shallot; cook until softened, 4 to 5 minutes. Add the garlic, Italian seasoning and 1 teaspoon each salt and pepper; cook 1 minute. Add the tomato paste and cook, stirring, 1 minute. Stir in the tomatoes and scrape up any browned bits with a wooden spoon. Add the parsley and cook until the sauce has thickened, 5 to 6 minutes.
  4. Add the rice and mushroom-turkey mixture to the skillet and stir to combine. Season with salt and pepper. Stuff the filling into the peppers, being sure to pack it in. Stand the stuffed peppers upright in the baking dish. Cover with foil, return to the oven and bake until heated through, about 20 minutes.
  5. Stir together the panko, Parmesan and remaining 1 tablespoon olive oil in a small bowl. Uncover the peppers and sprinkle evenly with the panko mixture. Return to the oven and bake until starting to brown, about 10 more minutes.

Nutrition Facts

Serving Size 1 of 6 servings
Calories 417
Total Fat 19 g
Saturated Fat 5 g
Carbohydrates 45 g
Dietary Fiber 8 g
Sugar 11 g
Protein 19 g
Cholesterol 35 mg
Sodium 1049 mg

 

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