Description
Hearty bell peppers filled with a flavorful turkey filling, inspired by classic sloppy Joes, making it a nutritious and comforting meal.
Ingredients
Scale
- 3 large bell peppers (red, yellow, orange, or green)
- 4 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 pound ground turkey
- 1 medium carrot, shredded or chopped
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 3/4 cup ketchup
- 1 tablespoon Dijon mustard
- 1 tablespoon brown sugar
- 2 teaspoons Worcestershire sauce
- 2 tablespoons fresh parsley, chopped (plus extra for garnish)
- 1 cup sharp cheddar cheese, shredded
Instructions
- Preheat the oven to 425 degrees F (220 degrees C).
- Prepare the peppers: Cut the bell peppers in half lengthwise, removing the seeds, stems, and membranes. In a 9×13 inch baking dish, toss the halved peppers with 1 tablespoon of olive oil and 1/2 teaspoon of salt. Place them cut side up and set aside.
- Cook the filling: In a large skillet, heat the remaining olive oil over medium-high heat. Add the ground turkey and break it up with a spoon. Cook until it’s no longer pink, about 4 minutes.
- Add vegetables: Add the chopped onions and carrots to the skillet, cooking for an additional 4-5 minutes until softened. Stir in the garlic and cook for 1 more minute.
- Season the mixture: Add the salt, pepper, chili powder, paprika, ketchup, Dijon mustard, brown sugar, Worcestershire sauce, and parsley. Mix well. Stir in 1/2 cup of water, bringing the mixture to a simmer. Let it cook until thickened, about 10 minutes.
- Stuff the peppers: Spoon the Sloppy Joe filling into each pepper half, ensuring they are generously filled. Top each with shredded cheddar cheese.
- Bake: Pour 1/4 cup of water into the bottom of the baking dish and cover with foil. Bake for about 30 minutes, or until the peppers are tender. Remove the foil and bake for an additional 15 minutes or until the cheese is bubbly and golden brown.
- Garnish and serve: Sprinkle some fresh parsley on top before serving. Enjoy your delicious creation!
Notes
You can prepare the stuffing and stuff the peppers a day in advance. If you have leftovers, store in an airtight container for up to three days or freeze for up to three months.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pepper half
- Calories: 350
- Sugar: 10g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg