Turkey-Stuffed Bell Peppers
Here's a great dish that you can make ahead and refrigerate until ready to bake. Colorful bell peppers stuffed with a savory turkey filling are great for lunch or dinner, or whenever you're in the mood for delicious!
Ingredients
4 red bell pepper2 tablespoons vegetable oil1 medium onion, diced (about 3/4 cup)1 tablespoon minced garlic1 5% lean ground turkey1 cup Prego® Marinara Italian Sauce0.75 cup shredded Cheddar cheese, Monterey Jack or Swiss cheese0.25 teaspoon ground black pepper
Instructions
Heat the oven to 375ºF. Cut the tops off the peppers and reserve. Remove and discard the core and seeds. Place the peppers, cut-side up, into a 3-quart shallow baking dish.Heat the oil in a 10-inch skillet over medium-high heat. Add the turkey and cook until browned, stirring often to separate meat. Add the onion and garlic and cook until tender. Stir in the sauce, cheese and black pepper. Spoon the turkey mixture into the peppers. Top with the reserved pepper tops, if desired.Bake for 40 minutes or until the peppers are tender.
Turkey-Stuffed Bell Peppers
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Here's a great dish that you can make ahead and refrigerate until ready to bake. Colorful bell peppers stuffed with a savory turkey filling are great for lunch or dinner, or whenever you're in the mood for delicious!
Instructions
Heat the oven to 375ºF. Cut the tops off the peppers and reserve. Remove and discard the core and seeds. Place the peppers, cut-side up, into a 3-quart shallow baking dish.Heat the oil in a 10-inch skillet over medium-high heat. Add the turkey and cook until browned, stirring often to separate meat. Add the onion and garlic and cook until tender. Stir in the sauce, cheese and black pepper. Spoon the turkey mixture into the peppers. Top with the reserved pepper tops, if desired.Bake for 40 minutes or until the peppers are tender.
Ingredients
4 red bell pepper2 tablespoons vegetable oil1 medium onion, diced (about 3/4 cup)1 tablespoon minced garlic1 5% lean ground turkey1 cup Prego® Marinara Italian Sauce0.75 cup shredded Cheddar cheese, Monterey Jack or Swiss cheese0.25 teaspoon ground black pepper
