Stuffed peppers are a fun way to combine meat and vegetables into a one-skillet dinner.

Enjoy this family dinner must-try with a starchy side likemashed potatoesand roasted veggies such asroasted broccoliorroasted asparagus.

Do I Need To Blanch my Peppers for Ground Turkey Stuffed Peppers?

Ground Turkey Stuffed Peppers

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You may want to sprinkle some fresh herbs at the end for a final presentation, too.

How To Store Ground Turkey Stuffed Peppers

Ground turkey stuffed peppers make delicious next-day leftovers.

These will be good in the refrigerator for a few days, but can be frozen for much longer.

empty bell peppers ready to be filled with ground turkey stuffing

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Ingredients

6small(7 oz.

each)multicolored bell peppers

1/4cupextra-virgin olive oil

1small(5 1/2 oz.

4Tbsp.hot cherry pepper hoagie spread(such as Cento), divided

1(15-oz.

cooking stuffed pepper filling in skillet

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)cantomato sauce

1lb.85/15lean ground turkey

1(8 1/2-oz.

Remove 1/2-inch from tops of peppers, and reserve.

Remove and discard stems, membranes, and seeds.

tomato sauce in a skillet with spatula running through it to show that it’s thickened

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If necessary, cut a thin slice from bottom of each pepper so they sit flat.

Roughly chop reserved pepper tops (about 1 3/4 cup), and set aside.

Remove from heat, and set aside.

empty bell peppers beside bowl with ground turkey and ingredients for pepper stuffing

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Divide turkey mixture evenly among peppers (2/3 cup per pepper).

Place filled peppers, cut sides up, on top of remaining tomato mixture in skillet.

Cover tightly with aluminum foil.

uncooked stuffed peppers in a skillet with tomato sauce

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Bake, top with sauce, and serve:

Bake in preheated oven for 1 hour.

Remove and discard foil; spoon about 1 tablespoon tomato mixture over top of each pepper.

Let cool, uncovered, 10 minutes before serving with tomato sauce in skillet.

spooning tomato mixture over stuffed bell peppers

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checking temperature of stuffed peppers with meat thermometer

Credit:Antonis Achilleos; Prop Stylist: Caleb Clarke; Food Stylist: Emily Nabors Hall