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Turkey Stuffed Bell Peppers

Yields1 Serving

 4 Bell Peppers, variety of colors
 1 pt Red Grape Tomatoes
 2 lbs lean ground turkey
 2 red onion
 20 g fresh thyme ,stripped and chopped
 45 garlic cloves, peeled and thinly sliced
 20 g fresh chives ,chopped
 20 g fresh basil leaves
 2 cups mushrooms
 5 tbsp extra virgin olive oil
 1 red onion
 2 tbsp white balsamic vinegar
 2 tsp smoked paprika
 1 cup of water
 ¼ cup grated parmesan cheese (optional)
 ¼ tbsp coarse sea salt
 1 tbsp cracked black pepper

Rinse all produce under cold water. Cut the tops off of the Bell Peppers just enough to remove the stems, and empty the seeds. Pre-heat oven to 400 degrees F.


In a separate mixing bowl, combine ground turkey, thyme, smoked paprika, salt, pepper, 10g chives, and parmesan cheese. Mix well by hand.


Preheat a large non-stick pan, add olive oil, sliced mushrooms and 1 diced red onion. Continue cooking for 2 minutes. Add turkey and begin browning for 4-5 minutes. Once mixture is fully cooked drain any excess liquid. Set mixture aside to cool for approximately 3 minutes.


When ready evenly divide the mixture between the 4 Bell Peppers. Cover the tops of the Bell Peppers with parchment and gently wrap with foil. In an oven proof baking dish bake Bell Peppers in upright position for 25-30 minutes.


In the meantime preheat another large skillet, add olive oil and diced red onion. Sauté for 1-2 minutes. Add Grape Tomatoes and garlic, cooking for an additional minute. Splash water and vinegar into the pan and add salt and pepper to taste. Bring to a low simmer in pan for approximately 10 minutes.


When Bell Peppers are finished, remove the foil and place the Bell Peppers on a plate. Add fresh basil leaves directly to the tomato mixture and serve aside the stuffed Bell Peppers. Top with remaining chives.