A cheesy roux sauce defines this otherwise bland recipe. This recipe is kid- and diabetic-friendly. Spice it up with red pepper flakes.
Preparation Time
20 mins
Cooking Time
35 mins
Total Time
55 mins
Calories
520 Calories
Recipe Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease a 1-quart baking dish.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Bake in preheated oven until the peppers are tender and the filling is hot, 25 to 30 minutes.
Step 6
Switch oven to broil, remove foil, and cook peppers under the broiler until the panko is browned, about 5 minutes.
Ingredients
1 cup milk
1 teaspoon salt
2 tablespoons all-purpose flour
2 tablespoons butter
2 tablespoons olive oil
¼ teaspoon ground black pepper
1 pound ground turkey
6 cloves garlic, minced
1 cup chopped tomatoes
2 small onions, chopped
½ cup shredded Parmesan cheese
½ cup shredded Cheddar cheese, divided
1 (4 ounce) package sliced fresh mushrooms
2 large red bell peppers, tops and seeds removed and halved lengthwise
