Mushroom Turkey Stuffed Peppers
Succulent roasted bell peppers filled with a flavorful blend of ground turkey, earthy shiitake mushrooms, aromatic onions, and fluffy rice embrace the taste buds in every bite. A tantalizing combination that satisfies both meat lovers and mushroom enthusiasts.
ingredients
- 4 large bell peppers (any color)
- 1 lb ground turkey
- 8 shiitake mushrooms, finely chopped
- 1 small onion, finely diced
- 1 cup cooked rice
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- ½ cup shredded mozzarella cheese
- Fresh parsley, for garnish
steps
- 1.
Preheat the oven to 375°F (190°C). Cut off the tops of the bell peppers, remove the seeds and white membranes. Place them in a baking dish and lightly brush with olive oil.
- 2.
In a large skillet over medium heat, heat the olive oil. Add the onions and garlic, sauté until translucent, about 3 minutes. Add the ground turkey, breaking it up with a spoon, and cook until browned.
- 3.
Add the chopped mushrooms, dried thyme, smoked paprika, salt, and black pepper to the skillet. Cook for an additional 5 minutes, stirring occasionally.
- 4.
Remove the skillet from heat and stir in the cooked rice.
- 5.
Divide the turkey and mushroom mixture among the bell peppers. Place the stuffed peppers in the preheated oven and bake for 25-30 minutes, or until the peppers are tender.
- 6.
Sprinkle the mozzarella cheese over the stuffed peppers and return them to the oven until the cheese is melted and lightly golden.
- 7.
Serve the turkey and mushroom stuffed peppers hot, garnished with fresh parsley.
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