turkey-stuffed peppers

Ingredients

• Servings: 4
• 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
• 1/4 teaspoon ground black pepper
• 1 cup milk
• 1 teaspoon half-and-half, or to taste
• 1 cup chopped tomatoes
• 1/2 cup shredded cheddar cheese, divided
• 1/2 cup shredded parmesan cheese
• 1/2 cup panko (japanese bread crumbs)

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• 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.