Turkey and Mushroom Stuffed Bell Peppers
Equipment
- Large skillet
- Baking dish
- Oven
Ingredients
- 4 large bell peppers
- 1 pound ground turkey
- 8 ounces mushrooms, finely chopped
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded mozzarella cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 375 degrees. Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers upright in a baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3 minutes until it softens.
- Add the minced garlic and chopped mushrooms to the skillet. Cook for 5 minutes, stirring often, until the mushrooms release their liquid and start to brown.
- Add the ground turkey to the skillet along with the Italian seasoning, salt, and black pepper. Break up the turkey with a spoon and cook for 8 minutes until it is no longer pink.
- Spoon the turkey and mushroom mixture evenly into the prepared bell peppers. Top each pepper with the shredded mozzarella cheese.
- Bake the peppers for 25 minutes until the cheese melts and the peppers are tender. Remove from the oven and sprinkle with the chopped parsley before serving.
Notes
Choose firm bell peppers that can stand upright in the baking dish so the filling stays contained during baking. Leftovers reheat well in a covered dish at 350 degrees for 15 minutes, which keeps the peppers from drying out. You can swap the mozzarella for cheddar if you prefer a sharper flavor on top.
Course: Main Course
Cuisine: American
Equipment: Large skillet, Baking dish, Oven
Cuisine: American
Equipment: Large skillet, Baking dish, Oven