Turkey-stuffed peppers


Dinner tonight, 7 september, 2017
Delicious and creamy , cheesy dish, serve with salad or rice
6 servings

  • 6 large green peppers, tops and seeds removed
  • 1 ½ lb. ground turkey
  • 3 small onion, chopped
  • 3 garlic clove, minced
  • cups butter or margarine
  • 3.0 tablespoons all-purpose flour
  • 1 ½ teaspoons salt
  • teaspoon pepper
  • 1 ½ cups milk
  • 1 ½ cups chopped tomato
  • ¾ cups shredded Cheddar cheese, divided

1) In a large saucepan, cook peppers in boiling water for 3 minutes. Drain and rinse with cold water; set aside.

In a skillet, cook the turkey, onion and garlic over medium heat until meat is no longer pink; drain and set aside. In the same skillet, melt butter. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return turkey mixture to skillet. Stir in tomato and 2 tablespoons cheese; heat through. Spoon into peppers; sprinkle with the remaining cheese. Place in a greased 1-qt. baking dish. Cover and bake at 350 degrees F for 25-30 minutes or until peppers are tender and filling is hot.

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