Stuffed Peppers with Turkey and Vegetables

These turned out delicious. I browned the turkey with salt, pepper and italian seasoning, put it to the side. Then in the same skillet, sauteed the veggies with olive oil, garlic, salt, pepper, garlic powder and italian seasoning. Added the tomatoes in once the onions were becoming translucent and the veggies were a little more sauteed. Then added some cooked wild rice as well. Stuffed the peppers after pulling them from the oven and topped them with a triple cheddar cheese blend. Cooked for 15 min more and turned out delicious!

I stuffed Poblano peppers instead of bell peppers.

As written, four stars.. but.. using the same ingredients in a different order, it turned out amazing! I used 97%fat free turkey and onions, green pepper, zucchini, and spinach as the vegetables. I heavily seasoned the turkey while browning it with crushed garlic, italian seasoning salt and pepper. Let that sit. In another skillet, cook all the veggies in a little olive oil with more garlic and salt and pepper. After 5 min, added fresh diced tomato. Added the turkey in. Cooked it all together for another 10 min. while the green peppers were finishing cooking in the oven. I had large peppers and pre-cooked them wrapped in foil for 30 min. which was the perfect amount of time to chop and cook the filling! I took the peppers out, stuffed them with the filling and threw them back in the oven for 30 min. I halved them and sprinkled white cheddar cheese on each one and microwaved for 30 seconds. They were insanely perfect! It was juicy and flavorful! I will definitely make these again!

We found this really bland and we didn’t like the texture. Would not make again

It was ok. Good and hearty for a cold winter night but it really lacked seasoning or flavor.

Loved this recipe!! Will definitely be a keeper

I cooked everything step by step minus the spinach. My daughter and I enjoyed this stuffed pepper. I’ve made stuffed peppers by boiling peppers , personal choice. I like my peppers super soft. Anyway, the guts was a good stuffing. Actually, I had enough to stuff 5 or 6 peppers depending on pepper size. Thanks for sharing.

This was easy to make and came out tasty. I did chop up the mushrooms since I don’t really like them but didn’t want to change the recipe for the first time making it. I couldn’t tell they were in it and it was good!

Delicious and I added one cup of feta cheese!

This recipe is amazing but I always like to add my own spin and typically use whatever I have in my pantry. Seeing that I had 1/2 cup of medium salsa I added this to the recipe. Instead of canned tomatoes I had some garden tomatoes that I used to cook down so I used that. I also added some chilly pepper flakes and sale and pepper to taste I found this to be a bit bland for my taste.

These were really good; however, I had to add a lot of seasonings to it because a pinch will just not do!

Really good! My kids liked the filling without the peppers. I made it very plain, but could have added Italian spices. My husband added Frank’s Red Hot sauce, and said it was very good. Next time, making more stuffing!

Made it and loved it. Did a few things different. Sauteed the onion, garlic (3 cloves) and finely chopped celery. Then I added the meat to brown. Added about 3 teaspoons of the tomato paste, it could’ve used more. Also, added some cooked rice and topped with sharp shredded cheddar. Overall the design of the original recipe is great and I loved it. I followed everything else to the T. I will make again and add more seasoning.

I sprayed the pan with cooking spray and pre-baked the peppers covered with foil for 40 min. I used two pounds ground beef and was generous with the Italian seasoning and garlic powder. I tossed in a couple teaspoons of dried parsley as this helps blend the flavors. I used two skillets, one for beef and onions, one for other veggies. After stuffing peppers, I poured a can of tomato sauce in the pan before baking for 45-60 minutes. I baked longer because we don’t like crunchy bell pepper. It takes about this long to soften the pepper. Another reviewer suggested using a crock pot, 2 hours on high, then 2 hours on low. I’ll definitely try that next time as I wouldn’t have to precook the peppers or watch the oven! Everyone who eats these absolutely loves them. I also read that you can freeze these and have a ready meal from the oven on a busy night (haven’t tried it yet).

Used Tony Chachere’s Creole on it & garlic. Pan fried the insides til they were almost black on the outside. Amazing taste.

This recipe was good– will use again. Although I would add a few more minutes to the peppers before adding the meat. I also added some pasta sauce in a jar on top of the peppers after they came out the the oven and then broiled for 2-3 minutes. Turned out well– thank you!

Fantastic

This was absolutely amazing. I used a whole tomato and a can of finely diced tomatoes rather than the paste. I also added two cloves of garlic and cooked with the veggies. I ate it over a bed of rice. SO YUMMY

I called mine unstuffed peppers. I think the process of stuffing the peppers is tiresome. I just dice all the peppers and cook it all as a casserole. And I add a cup of wild rice to the mix just for some extra points. So delicious! I love this!

Great stuffing. Add any veggie you have on hand. You will only improve the taste of bland turkey.

First time making stuffed peppers and always look for healthy ingredients, especially now during virus had to use what I have in the house ! This came out great,but have a lot of stuffing left over for another meal