The meat is actually roasted over the sauce in this recipe for rack of lamb. And not just any sauce either; fresh blueberries were added to this beurre rouge (red wine butter sauce), and the little, dark fruit performed splendidly.
| Prep Time: | 20 mins |
| Cook Time: | 35 mins |
| Total Time: | 55 mins |
| Servings: | 4 |
| Yield: | 4 stuffed pepper halves |
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
- ¼ teaspoon ground black pepper
- 1 cup milk
- 1 teaspoon half-and-half, or to taste
- 1 cup chopped tomatoes
- ½ cup shredded Cheddar cheese, divided
- ½ cup shredded Parmesan cheese
- ½ cup panko (Japanese bread crumbs)
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 1-quart baking dish.
- Bring a large saucepan of water to a boil. Cook peppers in boiling water until slightly tender, about 3 minutes; drain and rinse with cold water until cooled.
- Heat oil in a skillet over medium heat. Cook ground turkey, onions, mushrooms, and garlic in the hot oil until turkey is completely browned; drain grease from the turkey mixture. Transfer drained turkey mixture to a bowl and return skillet to medium heat.
- Melt butter in the skillet; add flour, salt, and black pepper. Stir until smooth. Stream milk and half-and-half into the flour mixture while stirring; bring to a boil. Cook and stir the milk mixture until thickened, 1 to 2 minutes. Return turkey mixture to the skillet; add tomatoes and 2 tablespoons Cheddar cheese. Cook and stir the turkey mixture until hot and the cheese is melted, about 3 minutes; spoon into the bell pepper halves. Arrange stuffed pepper halves into the prepared baking dish; top with remaining Cheddar cheese, Parmesan cheese, and panko. Cover dish with aluminum foil.
- Bake in preheated oven until the peppers are tender and the filling is hot, 25 to 30 minutes.
- Switch oven to broil, remove foil, and cook peppers under the broiler until the panko is browned, about 5 minutes.
Nutrition Facts
| Calories | 520 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 128 mg |
| Dietary Fiber | 3 g |
| Protein | 37 g |
| Saturated Fat | 13 g |
| Sodium | 1028 mg |
| Sugars | 10 g |
| Fat | 31 g |
| Unsaturated Fat | 0 g |
Reviews
I made a few adjustments. I skipped the cooking of the peppers because I like them crunchy, added chopped pepper tops, and replaced tomatoes with fire roasted diced tomatoes. I also doubled the recipe to make 4 peppers and wound up with enough for 6! My husband raved they were the best peppers he’s ever had. Great recipe.
This is one of our favorite meals. I change very little. I am able to fill 3 peppers with this. I use a little less onion and garlic as a personal preference. I don’t always have half and half so I have used milk and it’s fine. It’s only a teaspoon anyway. I may go a little lighter on the cheese. I don’t really measure. I have made it several times and never had it come out anything but delicious! Thanks for this recipe!!!
I have made this recipe several times and it always gets lots of compliments! The filling makes enough to stuff at least 6, if not 8 pepper halves! My family likes our peppers slightly crunchy so I skip the step for cooking them before stuffing. Yummy!
Wonderful recipe. You can easily use 3 peppers instead of 2. WHEN I make it again, I would try and use some of the grease/drippings from the turkey mixture in the roux.
Loved it and will make it again.
I omitted the Panko breadcrumbs and milk and the half-and-half. I also added chicken chicken to the turkey. My husband loves it! It’s a great recipe!?
Well, I pretty much followed everything to a tee and was disappointed in this
I made almost exact and it was delicious. The changes I made were based on what I had on hand (and didn’t). I used 1 lb Italian Seasoned Ground Turkey and canned chopped tomatoes. I also substituted seasoned bread crumbs for the Panko. I added some of the canned tomatoes to the turkey mixture as well as the Roux before blending. I had 4 bells and was able to stuff all with the turkey. This dish was very delicious. Hubby said liked it better than ground beef/sausage stuffed bells.
I prepared as directed. I love how a simple roux jazzes up a dish like this. One thinks it we be the simple thing you grew up with … come to discover, it has fewer fat calories and better flavors. Wow. Thanks for another good one, Chef John.
I liked this healthy alternative to hamburger. I had a lot left over, you could have used three peppers instead of two. I used the leftovers the next night and put it over spaghetti and it was delicious! I saved it and will cook it again but as a nice alternative for spaghetti sauce as wekk
Made this as written and was a little “soupy”. Next time I may add a little cooked brown rice, but was delicious!
Nice recipe, enjoyed the mushrooms and ground turkey. I like rice in my stuffed peppers so added whole grain Spanish Rice (already cooked) that added flavor as well. Substituted a can of diced tomatoes for the chopped tomatoes and skipped the panko crumbs since using the rice. Had more filling than the 2 peppers, could have filled 3-4 peppers
I followed the basic recipe, though omitted the half and half, used half a can of condensed tomato bisque soup (only because I didn’t have tomatoes on hand, will use tomatoes next time), added a pinch of red pepper flakes as suggested, then added spinach I needed to use and it was a hit! I also made more filling than peppers to fill, so I had a separate dish where I mixed the filling with some Italian seasoned bread crumbs. that was my husband’s fave, I will make this again. thanks!
I can’t believe this recipe has not been reviewed yet. It is not your traditional stuffed pepper recipe, but this was just what I was looking for. I used smoked parmesan cheese and roasted tomatoes in this, otherwise I followed the recipe. I like the idea of parboiling the halved red peppers. This recipe got rave reviews at my house and I will be certainly making it again! Thanks for sharing!