So this is day three of my turkey recipes. Today I stuffed peppers with cheese and turkey – how can you go wrong. I halved the ground turkey I cooked yesterday and put it in the fridge for this recipe. I always try to ensure a smooth transition into cooking when I get home from work.
So my favorite thing about stuffed peppers is when I bite into a super crispy bell pepper. In order to get them crispy you have to go the extra mile and blanch. It takes a bit more time but it is so worth it.
This is a super easy recipe that everyone should enjoy. If the kids don’t like it, I just add a ton of cheese until they can’t see any veggies. They almost forget that they are eating healthy stuff.
1 tbsp. extra-virgin olive oil
1 lb ground turkey
1 tsp. Italian seasoning
salt and pepper to taste
1/2 cup diced tomatoes
2 1/2 c. shredded mozzarella, divided
3/4 c. ricotta
1/3 c. shredded fresh basil, plus more for garnish
2 cloves garlic, minced
4 bell peppers, halved
Balsamic glaze, for drizzling
1. In large pot, fill peppers with water (to prevent floating), and fill pot around peppers with water until peppers are fully covered.
2. Cover pot and bring to a rolling boil on high heat. Bring the temperature down to medium-low and let peppers hard simmer for three minutes, or until tender.
3. Using slotted spoon, transfer peppers to ice water to cool. Place in baking dish for stuffing later.
4. Preheat oven to 350º. In a large skillet over medium heat, heat oil. Add turkey and season with Italian seasoning, salt and pepper. Cook until turkey is no longer pink. Set aside.
5. In a large bowl, stir together tomatoes, cooked turkey, 1 1/2 cups mozzarella, ricotta, basil, and garlic and season with more salt and pepper.
6. Stuff tomato mixture into peppers and sprinkle tops with remaining 1 cup mozzarella. Pour water into baking dish (to help the peppers steam) and cover with foil.
7. Bake until peppers are tender and cheese is melty, about 25 minutes.
8. Garnish with more basil, drizzle with balsamic glaze, and serve.