A cheesy roux sauce defines this otherwise bland recipe. This recipe is kid- and diabetic-friendly. Spice it up with red pepper flakes.
Ingredients
- red bell peppers, tops and seeds removed and: 2 piece (halved lengthwise)
- olive oil: 2 Tbsp
- ground turkey: 1 pound
- onions: 2 piece (chopped)
- fresh mushrooms: 1 pack (4 ounce pack, sliced)
- garlic: 6 clove (minced)
- butter: 2 Tbsp
- all-purpose flour: 2 Tbsp
- salt: 1 tsp
- ground black pepper: 0.25 tsp
- milk: 1 cup
- half-and-half: 1 tsp (to taste)
- tomatoes: 1 cup (chopped)
- cheddar cheese: 0.5 cup (divided, shredded)
- Parmesan cheese: 0.5 cup (shredded)
- panko (Japanese bread crumbs): 0.5 cup
Metric Conversion
Stages of cooking
-
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.
