Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's offerings include a little of this, a little of that, and a lot of yum. Check out the Southwest Meatloaf, the Sweet Potato Casserole, and the rest of the recipes in today's post. Enjoy!
PERFECT ROAST CHICKEN
This is from Ina Garten on the Food Network. Prep Time: 20 minutes; Inactive Time: 20 minutes; Cook Time: 1 hour 30 minutes; Total Time: 2 hours 10 minutes; Makes 8 servings; Level: Intermediate
To view this online, click here.
Ingredients
1 (5 to 6 pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons (1/4 stick) butter, melted
1 large yellow onion, thickly sliced
4 carrots cut into 2-inch chunks
1 bulb of fennel, tops removed, and cut into wedges
Olive oil
Directions
Preheat the oven to 425 degrees F.
Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.
SOUTHWEST MEATLOAF
Recipe Yield: Makes 6 to 8 servings
Source: TBC
Recipe and photo appears courtesy of Cattlemen's Beef Promotion Board.
View this online at https://diabeticgourmet.com/diabetic-recipes/southwest-meatloaf.
Ingredients
2 pounds ground beef (95% lean)
1 cup soft bread crumbs
3/4 cup finely chopped onion
1/2 cup finely chopped red bell pepper
1/2 cup frozen corn, thawed
1/2 cup milk
1 egg
1 large clove garlic, minced
2 teaspoons salt
1-1/2 teaspoons chili powder
1 teaspoon ground cumin
1/4 teaspoon pepper
1/2 cup thick and chunky salsa
Directions
Heat oven to 350F. Combine all ingredients in large bowl except salsa, mixing lightly but thoroughly.
Shape beef mixture into 10 x 4-inch loaf on rack in broiler pan. Bake in 350F oven 1 hour 15 minutes to 1 hour 20 minutes, until internal temperature reaches 160F.
Let stand 10 minutes. Top with salsa; cut into slices.
Nutritional Information Per Serving: Calories: 280; Fat: 9 g; Saturated Fat: 4 g; Fiber: 1.8 g; Sodium: 313 mg; Cholesterol: 120 mg; Protein: 34 g; Carbohydrates: 12 g
SWEET POTATO CASSEROLE
This is from the infamous long-since-forgotten emailing list.
Ingredients
4 medium Sweet potatoes or yams (about 2 lb)
1/4 cup Packed brown sugar
1/4 cup Butter
1/2 teaspoon Salt
1 Can (8 oz) crushed pineapple
1 tablespoon Packed brown sugar
1 tablespoon Butter
1 teaspoon Water
1/2 teaspoon Ground cinnamon
1/4 teaspoon Ground nutmeg
1-1/2 cups Miniature marshmallows
1/4 cup Chopped pecans
Directions
Wash sweet potatoes. Prick each 2 or 3 times with fork to allow steam to escape. Arrange in oven at least 1 inch apart. Microwave at HIGH (100%) until fork-tender, 8 to 10 mins. Cover & let stand 5 minutes.
Peel and slice potatoes. Place in 2-quart casserole. Add 1/4 cup butter and the salt. Mash until no lumps remain. Mix in pineapple. Microwave at HIGH (100%) 2 minutes. Stir and set aside.
Place 1 tablespoon brown sugar, 1 tablespoon butter, the water, cinnamon, and nutmeg in medium bowl. Microwave at HIGH (100%) until butter is melted, 1 to 1 1/2 minutes, stirring after half the time. Add marshmallows; toss to coat. Top sweet potato mixture with marshmallows. Microwave at HIGH (100 % until the marshmallows are melted and potatoes are heated through, 2 to 4 minutes. Sprinkle with pecans.
CREAMY CHICKEN NOODLE SOUP
This yummy soup is from Chungah, on her wonderful site, Damn Delicious. I've mentioned her site once or twice. But if you haven't visited it yet, I highly recommend it. Go ahead, I'll wait. (Tap, tap, tap...)
Okay, hopefully you checked it out. Now, this recipe begins, "So warm, so cozy, so soothing. A must for those busy cold weeknights, using up that leftover rotisserie chicken!"
Yield: 8 servings; Prep Time: 20 minutes; Cook Time: 30 minutes; Total Time: 50 minutes
You can view this online at https://damndelicious.net/2022/04/29/creamy-chicken-noodle-soup/.
Ingredients
1/4 cup unsalted butter
1 sweet onion, diced
3 carrots, peeled and sliced
2 celery ribs, diced
3 cloves garlic, minced
2 teaspoons finely chopped fresh thyme leaves
1/4 cup all-purpose flour
1/4 cup dry white wine
6 cups chicken stock
1 bay leaf
Kosher salt and freshly ground black pepper, to taste
3 cups leftover shredded rotisserie chicken
2 cups wide egg noodles
1/2 cup heavy cream
1/2 cup frozen green peas
2 tablespoons chopped fresh parsley leaves
Directions
Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in garlic and thyme until fragrant, about 1 minute.
Whisk in flour until lightly browned, about 1 minute.
Stir in wine, scraping any browned bits from the bottom of the pot. Stir in chicken stock and bay leaf; season with salt and pepper, to taste.
Bring to boil; reduce heat and simmer, covered, until flavors have blended, about 10 minutes.
Stir in chicken and pasta and cook until tender, about 10-12 minutes.
Stir in heavy cream, peas and parsley until heated through, about 1-2 minutes; season with salt and pepper, to taste.
Serve immediately.
COLORFUL TURKEY STUFFED PEPPERS
Yield: 4 servings
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1321
View recipe with photo: http://diabeticgourmet.com/recipes/html/1321.shtml
Source: Jennie-O
Ingredients
2 bell peppers, preferably a mix of yellow, green or red
1/2 (16-ounce) package Jennie-O Extra Lean Ground Turkey Breast
1/4 cup chopped onion
2 cloves garlic, minced
1 tablespoon fresh basil or 1 teaspoon dried basil leaves
1/4 teaspoon salt, if desired
1/4 teaspoon freshly ground black pepper
1 (14-1/2-ounce) can low-sodium diced tomatoes or seasoned diced tomatoes, drained
1/2 cup cooked white or brown rice
3/4 cup shredded low-fat Cheddar cheese, divided
paprika, if desired
fresh parsley, if desired
Directions
Heat oven to 375F.
Cut bell peppers lengthwise through stems keeping stem halves intact to hold stuffing. Discard seeds and veins.
Cook peppers in boiling salted water 5 to 6 minutes or until crisp-tender. Drain and immediately place peppers in ice water to stop cooking process. Drain peppers well and place cut side up in 8 x 8-inch baking dish.
Cook ground turkey as specified on the package. Always cook to well-done, 165F as measured by a meat thermometer.
Add onion, garlic, basil, salt, if desired, ground pepper, tomatoes, and rice; continue to cook 5 to 6 minutes or until heated through and most of the juices have reduced.
Remove meat mixture from heat and stir in 1/2 cup cheese.
Mound heaping 1/2 cup of mixture into each pepper half.
Bake 20 minutes or until filling is hot and peppers are tender.
Remove peppers from oven and sprinkle remaining 1/4 cup cheese on top of peppers. Sprinkle with paprika and parsley, if desired.
Always cook to an internal temperature of 165F. Learn how to safely handle turkey.
Nutritional Information Per Serving: Calories: 160; Protein: 20 g; Fat: 2.5 g; Sodium: 210 mg; Cholesterol: 30 mg; Saturated Fat: 1 g; Dietary Fiber: 3 g; Sugars: 5 g; Carbohydrates: 14 g
STUFFED PEPPERS
This is from Lidey Heuck in The New York Times cooking enewsletter. The recipe begins, "These classic stuffed peppers are as flexible as they are delicious: The filling combines lean ground beef with sautéed vegetables and cooked white rice (the perfect use for leftover takeout rice!), but ground turkey, chicken or pork can be substituted in its place. Topped with melty mozzarella, these peppers will feed a hungry crowd. For a speedy weeknight dinner, make the filling, stuff the peppers and refrigerate for up to 24 hours before baking."
Time: 1-1/4 hours; Makes 6 to 8 servings
To view this online, go to https://cooking.nytimes.com/recipes/1021007-stuffed-peppers.
Ingredients
4 large red, orange or yellow bell peppers
2 tablespoons olive oil
1 cup finely chopped fennel bulb (about 1/2 a small bulb) or celery
1 cup finely chopped yellow onion (about 1 small)
3 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon red-pepper flakes
1 pound ground beef (at least 15 percent fat), turkey, chicken or pork
3/4 cup dry white wine, chicken broth or vegetable broth
1 (14-ounce) can diced fire-roasted tomatoes
1-1/2 teaspoons kosher salt, plus more to taste
1/2 teaspoon black pepper, plus more to taste
1 cup cooked white or brown rice
1/4 cup grated Parmesan
2 tablespoons minced fresh parsley, plus more for serving (optional)
1 cup shredded mozzarella, provolone or other semifirm cheese
Preparation
Heat the oven to 400 degrees. Cut the peppers in half lengthwise and carefully remove core, seeds and ribs using a paring knife. Arrange the peppers, cut-sides up, in a 9-by-13-inch pan or other baking dish in which they fit snugly.
In a large (12-inch) skillet, heat the olive oil over medium. Add the fennel and onions and cook, stirring occasionally, until tender, 6 to 8 minutes. Stir in the garlic, oregano and red-pepper flakes, and cook until the garlic is fragrant, about 1 minute. Add the beef and cook, breaking up the meat with a wooden spoon, for 3 to 5 minutes, until no longer pink.
Add 1/2 cup wine, increase the heat to medium-high and cook, scraping the bottom of the pan, until the liquid in the pan is reduced by about half.
Add the tomatoes and their juices, salt and pepper, and bring to a boil. Remove from the heat and stir in the rice, Parmesan and parsley, if using. Taste and adjust seasonings.
Divide the mixture among the peppers. Pour the remaining 1/4 cup wine into the bottom of the dish, wrap tightly with foil and bake for 35 to 40 minutes, until a paring knife easily pierces the peppers. Remove the foil and spoon any juices that have accumulated in the bottom of the pan onto the peppers. Sprinkle the mozzarella evenly onto the peppers and bake another 10 to 15 minutes, until the mozzarella is melted and beginning to brown.
Allow the peppers to cool for 5 minutes, sprinkle with parsley, if using, and serve hot.
Showing posts with label Colorful Turkey Stuffed Peppers. Show all posts
Showing posts with label Colorful Turkey Stuffed Peppers. Show all posts
Tuesday, September 1, 2026
Thursday, July 16, 2026
Turkey Recipes
Turkey is frequently thought of as a holiday meal, at least here in the U.S. But really, it can be fixed any time of year. Check out today's offerings, including Quick Turkey Chili and Colorful Turkey Stuffed Peppers. Enjoy!
BEST TURKEY MEATLOAF
This is from the Food Network Kitchen, and begins, "A slightly lighter version of the all-American classic, this satisfying meatloaf uses chicken broth and soaked panko to stay moist, and a mix of fresh herbs for flavor. It’s the best turkey meatloaf you’ll find!"
Active Time: 20 minutes; Total Time: 1 hour 30 minutes; Yield: 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/best-turkey-meatloaf-recipe-7217376.
Ingredients
1/4 cup olive oil
1 large onion, chopped
2 teaspoons fresh thyme leaves
1 teaspoon minced fresh sage
Kosher salt and freshly ground black pepper
2 cloves garlic, grated
1 tablespoon tomato paste
3 tablespoons Worcestershire sauce
3/4 cup panko breadcrumbs
1/2 cup chicken broth
3 pounds ground turkey
2 large eggs
1/2 cup ketchup
Directions
Preheat the oven to 425 degrees F. Line a baking sheet with foil.
Heat the olive oil in a large skillet over medium heat. Add the onions, thyme, sage, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring often, until the onions are softened, about 10 minutes. Add the garlic and cook 1 minute more. Add the tomato paste and cook for 1 minute, stirring to incorporate. Stir in the Worcestershire. Remove from the heat and allow to cool.
Add the panko to a large mixing bowl and pour over the chicken broth so the breadcrumbs soak up the liquid. Add the turkey, eggs, 2 teaspoons salt, 1/2 teaspoon pepper and the cooled onion mixture and mix well with your hands until well combined. Form the mixture into a 10-by-5-inch loaf on the foil-lined baking sheet. Coat the top and sides with the ketchup.
Put the meatloaf in the oven and reduce the oven temperature to 350 degrees F. Bake until a thermometer inserted in the center of the loaf reads 165 degrees F, 45 minutes to 1 hour. Let cool slightly before slicing and serving.
CAMPBELL'S® EASY TURKEY POT PIE
I’m not sure where this recipe came from (other than from Campbell’s). I suspect I found it on the long-since-forgotten emailing list. Prep. time: 10 min. Cooking time: 30 min.
Serves: 4
Ingredients
1 can (10 3/4 oz.) Campbell's® Cream of Chicken Soup OR 98% Fat Free Cream of Chicken Soup
1 pkg. (about 9 oz.) frozen mixed vegetables, thawed
1 cup cubed cooked turkey OR chicken
1/2 cup milk
1 egg
1 cup all-purpose baking mix
Directions
Preheat oven to 400°F.
Mix soup, vegetables and turkey in 9" pie plate.
Mix milk, egg and baking mix. Pour over turkey mixture. Bake 30 min. or until golden.
Tips
*Or use Campbell's® Cream of Chicken with Herbs Soup.
Serve with a tossed green salad. For dessert serve pineapple tidbits.
TORRISI TURKEY
This is from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “The roast turkey breast that Rich Torrisi and Mario Carbone serve for lunch at their restaurant Parm in New York City is about the moistest, most luxuriously flavorful turkey available on the planet: rich and buttery, deep with rich turkey taste. They wrap a brined breast in plastic wrap and aluminum foil and place it in an intensely humid low-temperature oven that leaves the meat dense with moisture, heavy with flavor. Then they paint a glaze of honey and roasted garlic on the meat and place it in a hot, dry oven to create a crust. The result is turkey that tastes emphatically of turkey. And you can do it at home.”
Time: 4 hours, plus marinating; Yield: 12 servings
This was featured in “Chefs’ Tips for the Thanksgiving Meal”, and can be viewed online at https://cooking.nytimes.com/recipes/1014108-torrisi-turkey.
Ingredients
For Brining the Turkey:
1 cup kosher salt
1 cup sugar
2 boneless turkey breasts, 3 to 4 1/2 pounds each
For the Glaze:
8 heads garlic, lightly smashed but intact
4 teaspoons extra virgin olive oil
1/2 cup honey
1 tablespoon kosher salt
1 tablespoon pepper
1 tablespoon thyme leaves
Preparation
To brine the turkey: In a medium saucepan, bring 2 quarts water to a boil with the salt and sugar. Pour into a large pot, and add 2 quarts cold water. Once the brine is cool, submerge the turkey breasts and refrigerate overnight, or up to 24 hours.
To make the glaze: Heat oven to 375 degrees. Toss the garlic heads with the olive oil in a small casserole dish, cover and roast until the garlic is soft, about 1 hour and 10 minutes. Leave covered until cool enough to handle, then squeeze the garlic cloves from their skins into a food processor and purée. Add the honey, salt and pepper. Cover until ready to use.
To cook the turkey: Heat oven to 250 degrees. Remove the breasts from the brine and wrap each one four times in plastic wrap and once in aluminum foil. Insert an oven-safe thermometer into the center of one breast and place both on a wire rack in a roasting pan. Add water to reach to just below the rack. Cook until the internal temperature reaches 135 degrees, 2 to 3 hours. Near the end of cooking time, fill a large bowl halfway with ice water.
Remove the turkey from oven and raise temperature to 425 degrees. Without removing thermometer or wrapping, submerge the turkey in the ice bath for 5 minutes. Remove foil, plastic wrap and turkey skin. Pat dry and brush glaze liberally on all sides of the breasts. Roast until glaze is golden, 15 to 20 minutes. Sprinkle with fresh thyme and serve thinly sliced, hot or cold.
Enjoy!
ROAST TURKEY PAV
This is from Tejal Rao on The New York Times cooking e-newsletter. Tejal wrote, “This dish was inspired in equal measures by a cluttered refrigerator on the day after the Thanksgiving, and the pav bhaji of western India — a gloriously spiced mash of vegetables served with buttery, toasted buns. It works beautifully with roast turkey meat, cut into small pieces, though it's ideal for scraps of meat pulled off the turkey carcass after making stock, giving them a second life and infusing them with flavor. Serve the dish with garnishes of cilantro and red onion on the side, allowing people to determine their own ratios, or take control and garnish the whole pan yourself. Either way, don't skip buttering and toasting those rolls.”
Time: 35 minutes; Yield: 4 servings
This was featured in “Here Comes the Best Part of Thanksgiving: Leftovers, and can be viewed online at https://cooking.nytimes.com/recipes/1019055-roast-turkey-pav.
Ingredients
3 tablespoons grapeseed oil
1/2 pound roast turkey meat, chopped finely, or pulled from carcass after making stock
Kosher salt
1 white onion, chopped
2 cloves garlic, finely chopped
1 1/2-inch piece ginger, finely chopped
1 serrano chile, seeded and finely chopped
1 beefsteak tomato, chopped
1/3 cup frozen peas (optional)
1/4 teaspoon turmeric
1 1/2 teaspoons garam masala
1 lime, cut into 4 wedges
To Assemble:
4 potato rolls
1 tablespoon unsalted butter, room temperature
Handful of cilantro, chopped
1/4 red onion, finely chopped (about 2 tablespoons)
Preparation
Heat 2 tablespoons oil in a cast-iron skillet over medium-high heat, then add pulled turkey and let cook until it becomes light brown and crisp in places, stirring occasionally. Season lightly with salt, then scrape meat, and as much of the browned pieces at the bottom of the pan as you can, into a small bowl.
In the same pan, without washing it, add the chopped onion and 1 tablespoon oil, and turn the heat down to medium, scraping up any remaining turkey meat and mixing it into the onions. Sauté until the onion is very soft and translucent, about 5 minutes, then add the garlic, ginger, serrano chile and turmeric and sauté for another 2 minutes. Add turkey, tomatoes, peas and 1/3 cup water, and stir well. When almost all of the liquid has evaporated, and the peas, if using, are tender (about 8 minutes), add garam masala and a generous squeeze of lime juice. Mix well and loosen with a splash of water if the pan is starting to get dry. Simmer for 2 minutes. Taste and adjust with salt and more lime, if needed, then turn off the heat.
Open the rolls and lightly butter them. In a separate pan, over medium heat, place the rolls cut-side down and let them sit untouched until they’re evenly golden brown; flip to lightly brown the other side. Transfer rolls to a plate. Garnish the turkey mixture with chopped cilantro and onion, and serve warm with toasted rolls and remaining lime on the side. (Alternately, transfer the turkey into a serving bowl and serve with onion, cilantro and lime in separate bowls on the side.)
COLORFUL TURKEY STUFFED PEPPERS
Yield: 4 servings
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1321
View recipe with photo: http://diabeticgourmet.com/recipes/html/1321.shtml
Source: Jennie-O
Ingredients
2 bell peppers, preferably a mix of yellow, green or red
1/2 (16-ounce) package Jennie-O Extra Lean Ground Turkey Breast
1/4 cup chopped onion
2 cloves garlic, minced
1 tablespoon fresh basil or 1 teaspoon dried basil leaves
1/4 teaspoon salt, if desired
1/4 teaspoon freshly ground black pepper
1 (14-1/2-ounce) can low-sodium diced tomatoes or seasoned diced tomatoes, drained
1/2 cup cooked white or brown rice
3/4 cup shredded low-fat Cheddar cheese, divided
paprika, if desired
fresh parsley, if desired
Directions
Heat oven to 375F.
Cut bell peppers lengthwise through stems keeping stem halves intact to hold stuffing. Discard seeds and veins.
Cook peppers in boiling salted water 5 to 6 minutes or until crisp-tender. Drain and immediately place peppers in ice water to stop cooking process. Drain peppers well and place cut side up in 8 x 8-inch baking dish.
Cook ground turkey as specified on the package. Always cook to well-done, 165F as measured by a meat thermometer.
Add onion, garlic, basil, salt, if desired, ground pepper, tomatoes, and rice; continue to cook 5 to 6 minutes or until heated through and most of the juices have reduced.
Remove meat mixture from heat and stir in 1/2 cup cheese.
Mound heaping 1/2 cup of mixture into each pepper half.
Bake 20 minutes or until filling is hot and peppers are tender.
Remove peppers from oven and sprinkle remaining 1/4 cup cheese on top of peppers. Sprinkle with paprika and parsley, if desired.
Always cook to an internal temperature of 165F. Learn how to safely handle turkey.
Nutritional Information Per Serving: Calories: 160; Protein: 20 g; Fat: 2.5 g; Sodium: 210 mg; Cholesterol: 30 mg; Saturated Fat: 1 g; Dietary Fiber: 3 g; Sugars: 5 g; Carbohydrates: 14 g
QUICK TURKEY CHILI
This is from Southern Living, and begins, "Finish this turkey chili with your preferred toppings, like corn chips, cheese, and sour cream."
Active Time: 20 minutes; Total Time: 20 minutes; Servings: 4
To view this online, go to https://www.southernliving.com/quick-turkey-chili-8704058.
Ingredients
2 Tbsp. canola oil
1-1/2 cups chopped yellow onion (from 1 medium onion)
3/4 cup chopped red bell pepper (from 1 bell pepper)
3 Tbsp. taco seasoning mix (from 1 [1-oz.] envelope)
1 Tbsp. tomato paste
1 (14 1/2-oz.) can fire-roasted crushed tomatoes
1-1/2 cups water
1 lb. ground turkey (white and dark meat)
1 (15-oz.) can light red kidney beans, drained and rinsed
1-1/2 Tbsp. finely chopped chipotle chiles in adobo sauce (about 2 canned chiles)
1 tsp. kosher salt
Toppings: shredded Cheddar cheese, sour cream, sliced avocado, chopped fresh cilantro, and tortilla chips
Directions
Heat oil in a medium Dutch oven over medium-high. Add onion and bell pepper; cook, stirring occasionally, until lightly browned and softened, 5 to 7 minutes.
Add taco seasoning and tomato paste; cook, stirring constantly, until spices are fragrant and tomato paste has darkened, about 1 minute.
Stir in crushed tomatoes and water, scraping bottom of Dutch oven to release any browned bits.
Add turkey, and stir to break into smaller pieces.
Stir in beans, chiles, and salt. Bring to a simmer, undisturbed, over medium-high. Reduce heat to medium; simmer, uncovered, stirring occasionally, until turkey is no longer pink, about 8 minutes.
Ladle evenly into 4 bowls, and serve with desired toppings.
Frequently Asked Questions
How do you fix bland turkey chili?
If you find your turkey chili is bland after cooking, add extra seasonings as desired to bump up the flavor. Adding a splash of vinegar can also help wake up the flavors.
How do you thicken turkey chili?
To thicken up the chili, you can continue to simmer, add a cornstarch slurry, or lightly smash some of the beans for a thickened texture.
BEST TURKEY MEATLOAF
This is from the Food Network Kitchen, and begins, "A slightly lighter version of the all-American classic, this satisfying meatloaf uses chicken broth and soaked panko to stay moist, and a mix of fresh herbs for flavor. It’s the best turkey meatloaf you’ll find!"
Active Time: 20 minutes; Total Time: 1 hour 30 minutes; Yield: 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/best-turkey-meatloaf-recipe-7217376.
Ingredients
1/4 cup olive oil
1 large onion, chopped
2 teaspoons fresh thyme leaves
1 teaspoon minced fresh sage
Kosher salt and freshly ground black pepper
2 cloves garlic, grated
1 tablespoon tomato paste
3 tablespoons Worcestershire sauce
3/4 cup panko breadcrumbs
1/2 cup chicken broth
3 pounds ground turkey
2 large eggs
1/2 cup ketchup
Directions
Preheat the oven to 425 degrees F. Line a baking sheet with foil.
Heat the olive oil in a large skillet over medium heat. Add the onions, thyme, sage, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring often, until the onions are softened, about 10 minutes. Add the garlic and cook 1 minute more. Add the tomato paste and cook for 1 minute, stirring to incorporate. Stir in the Worcestershire. Remove from the heat and allow to cool.
Add the panko to a large mixing bowl and pour over the chicken broth so the breadcrumbs soak up the liquid. Add the turkey, eggs, 2 teaspoons salt, 1/2 teaspoon pepper and the cooled onion mixture and mix well with your hands until well combined. Form the mixture into a 10-by-5-inch loaf on the foil-lined baking sheet. Coat the top and sides with the ketchup.
Put the meatloaf in the oven and reduce the oven temperature to 350 degrees F. Bake until a thermometer inserted in the center of the loaf reads 165 degrees F, 45 minutes to 1 hour. Let cool slightly before slicing and serving.
CAMPBELL'S® EASY TURKEY POT PIE
I’m not sure where this recipe came from (other than from Campbell’s). I suspect I found it on the long-since-forgotten emailing list. Prep. time: 10 min. Cooking time: 30 min.
Serves: 4
Ingredients
1 can (10 3/4 oz.) Campbell's® Cream of Chicken Soup OR 98% Fat Free Cream of Chicken Soup
1 pkg. (about 9 oz.) frozen mixed vegetables, thawed
1 cup cubed cooked turkey OR chicken
1/2 cup milk
1 egg
1 cup all-purpose baking mix
Directions
Preheat oven to 400°F.
Mix soup, vegetables and turkey in 9" pie plate.
Mix milk, egg and baking mix. Pour over turkey mixture. Bake 30 min. or until golden.
Tips
*Or use Campbell's® Cream of Chicken with Herbs Soup.
Serve with a tossed green salad. For dessert serve pineapple tidbits.
TORRISI TURKEY
This is from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “The roast turkey breast that Rich Torrisi and Mario Carbone serve for lunch at their restaurant Parm in New York City is about the moistest, most luxuriously flavorful turkey available on the planet: rich and buttery, deep with rich turkey taste. They wrap a brined breast in plastic wrap and aluminum foil and place it in an intensely humid low-temperature oven that leaves the meat dense with moisture, heavy with flavor. Then they paint a glaze of honey and roasted garlic on the meat and place it in a hot, dry oven to create a crust. The result is turkey that tastes emphatically of turkey. And you can do it at home.”
Time: 4 hours, plus marinating; Yield: 12 servings
This was featured in “Chefs’ Tips for the Thanksgiving Meal”, and can be viewed online at https://cooking.nytimes.com/recipes/1014108-torrisi-turkey.
Ingredients
For Brining the Turkey:
1 cup kosher salt
1 cup sugar
2 boneless turkey breasts, 3 to 4 1/2 pounds each
For the Glaze:
8 heads garlic, lightly smashed but intact
4 teaspoons extra virgin olive oil
1/2 cup honey
1 tablespoon kosher salt
1 tablespoon pepper
1 tablespoon thyme leaves
Preparation
To brine the turkey: In a medium saucepan, bring 2 quarts water to a boil with the salt and sugar. Pour into a large pot, and add 2 quarts cold water. Once the brine is cool, submerge the turkey breasts and refrigerate overnight, or up to 24 hours.
To make the glaze: Heat oven to 375 degrees. Toss the garlic heads with the olive oil in a small casserole dish, cover and roast until the garlic is soft, about 1 hour and 10 minutes. Leave covered until cool enough to handle, then squeeze the garlic cloves from their skins into a food processor and purée. Add the honey, salt and pepper. Cover until ready to use.
To cook the turkey: Heat oven to 250 degrees. Remove the breasts from the brine and wrap each one four times in plastic wrap and once in aluminum foil. Insert an oven-safe thermometer into the center of one breast and place both on a wire rack in a roasting pan. Add water to reach to just below the rack. Cook until the internal temperature reaches 135 degrees, 2 to 3 hours. Near the end of cooking time, fill a large bowl halfway with ice water.
Remove the turkey from oven and raise temperature to 425 degrees. Without removing thermometer or wrapping, submerge the turkey in the ice bath for 5 minutes. Remove foil, plastic wrap and turkey skin. Pat dry and brush glaze liberally on all sides of the breasts. Roast until glaze is golden, 15 to 20 minutes. Sprinkle with fresh thyme and serve thinly sliced, hot or cold.
Enjoy!
ROAST TURKEY PAV
This is from Tejal Rao on The New York Times cooking e-newsletter. Tejal wrote, “This dish was inspired in equal measures by a cluttered refrigerator on the day after the Thanksgiving, and the pav bhaji of western India — a gloriously spiced mash of vegetables served with buttery, toasted buns. It works beautifully with roast turkey meat, cut into small pieces, though it's ideal for scraps of meat pulled off the turkey carcass after making stock, giving them a second life and infusing them with flavor. Serve the dish with garnishes of cilantro and red onion on the side, allowing people to determine their own ratios, or take control and garnish the whole pan yourself. Either way, don't skip buttering and toasting those rolls.”
Time: 35 minutes; Yield: 4 servings
This was featured in “Here Comes the Best Part of Thanksgiving: Leftovers, and can be viewed online at https://cooking.nytimes.com/recipes/1019055-roast-turkey-pav.
Ingredients
3 tablespoons grapeseed oil
1/2 pound roast turkey meat, chopped finely, or pulled from carcass after making stock
Kosher salt
1 white onion, chopped
2 cloves garlic, finely chopped
1 1/2-inch piece ginger, finely chopped
1 serrano chile, seeded and finely chopped
1 beefsteak tomato, chopped
1/3 cup frozen peas (optional)
1/4 teaspoon turmeric
1 1/2 teaspoons garam masala
1 lime, cut into 4 wedges
To Assemble:
4 potato rolls
1 tablespoon unsalted butter, room temperature
Handful of cilantro, chopped
1/4 red onion, finely chopped (about 2 tablespoons)
Preparation
Heat 2 tablespoons oil in a cast-iron skillet over medium-high heat, then add pulled turkey and let cook until it becomes light brown and crisp in places, stirring occasionally. Season lightly with salt, then scrape meat, and as much of the browned pieces at the bottom of the pan as you can, into a small bowl.
In the same pan, without washing it, add the chopped onion and 1 tablespoon oil, and turn the heat down to medium, scraping up any remaining turkey meat and mixing it into the onions. Sauté until the onion is very soft and translucent, about 5 minutes, then add the garlic, ginger, serrano chile and turmeric and sauté for another 2 minutes. Add turkey, tomatoes, peas and 1/3 cup water, and stir well. When almost all of the liquid has evaporated, and the peas, if using, are tender (about 8 minutes), add garam masala and a generous squeeze of lime juice. Mix well and loosen with a splash of water if the pan is starting to get dry. Simmer for 2 minutes. Taste and adjust with salt and more lime, if needed, then turn off the heat.
Open the rolls and lightly butter them. In a separate pan, over medium heat, place the rolls cut-side down and let them sit untouched until they’re evenly golden brown; flip to lightly brown the other side. Transfer rolls to a plate. Garnish the turkey mixture with chopped cilantro and onion, and serve warm with toasted rolls and remaining lime on the side. (Alternately, transfer the turkey into a serving bowl and serve with onion, cilantro and lime in separate bowls on the side.)
COLORFUL TURKEY STUFFED PEPPERS
Yield: 4 servings
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1321
View recipe with photo: http://diabeticgourmet.com/recipes/html/1321.shtml
Source: Jennie-O
Ingredients
2 bell peppers, preferably a mix of yellow, green or red
1/2 (16-ounce) package Jennie-O Extra Lean Ground Turkey Breast
1/4 cup chopped onion
2 cloves garlic, minced
1 tablespoon fresh basil or 1 teaspoon dried basil leaves
1/4 teaspoon salt, if desired
1/4 teaspoon freshly ground black pepper
1 (14-1/2-ounce) can low-sodium diced tomatoes or seasoned diced tomatoes, drained
1/2 cup cooked white or brown rice
3/4 cup shredded low-fat Cheddar cheese, divided
paprika, if desired
fresh parsley, if desired
Directions
Heat oven to 375F.
Cut bell peppers lengthwise through stems keeping stem halves intact to hold stuffing. Discard seeds and veins.
Cook peppers in boiling salted water 5 to 6 minutes or until crisp-tender. Drain and immediately place peppers in ice water to stop cooking process. Drain peppers well and place cut side up in 8 x 8-inch baking dish.
Cook ground turkey as specified on the package. Always cook to well-done, 165F as measured by a meat thermometer.
Add onion, garlic, basil, salt, if desired, ground pepper, tomatoes, and rice; continue to cook 5 to 6 minutes or until heated through and most of the juices have reduced.
Remove meat mixture from heat and stir in 1/2 cup cheese.
Mound heaping 1/2 cup of mixture into each pepper half.
Bake 20 minutes or until filling is hot and peppers are tender.
Remove peppers from oven and sprinkle remaining 1/4 cup cheese on top of peppers. Sprinkle with paprika and parsley, if desired.
Always cook to an internal temperature of 165F. Learn how to safely handle turkey.
Nutritional Information Per Serving: Calories: 160; Protein: 20 g; Fat: 2.5 g; Sodium: 210 mg; Cholesterol: 30 mg; Saturated Fat: 1 g; Dietary Fiber: 3 g; Sugars: 5 g; Carbohydrates: 14 g
QUICK TURKEY CHILI
This is from Southern Living, and begins, "Finish this turkey chili with your preferred toppings, like corn chips, cheese, and sour cream."
Active Time: 20 minutes; Total Time: 20 minutes; Servings: 4
To view this online, go to https://www.southernliving.com/quick-turkey-chili-8704058.
Ingredients
2 Tbsp. canola oil
1-1/2 cups chopped yellow onion (from 1 medium onion)
3/4 cup chopped red bell pepper (from 1 bell pepper)
3 Tbsp. taco seasoning mix (from 1 [1-oz.] envelope)
1 Tbsp. tomato paste
1 (14 1/2-oz.) can fire-roasted crushed tomatoes
1-1/2 cups water
1 lb. ground turkey (white and dark meat)
1 (15-oz.) can light red kidney beans, drained and rinsed
1-1/2 Tbsp. finely chopped chipotle chiles in adobo sauce (about 2 canned chiles)
1 tsp. kosher salt
Toppings: shredded Cheddar cheese, sour cream, sliced avocado, chopped fresh cilantro, and tortilla chips
Directions
Heat oil in a medium Dutch oven over medium-high. Add onion and bell pepper; cook, stirring occasionally, until lightly browned and softened, 5 to 7 minutes.
Add taco seasoning and tomato paste; cook, stirring constantly, until spices are fragrant and tomato paste has darkened, about 1 minute.
Stir in crushed tomatoes and water, scraping bottom of Dutch oven to release any browned bits.
Add turkey, and stir to break into smaller pieces.
Stir in beans, chiles, and salt. Bring to a simmer, undisturbed, over medium-high. Reduce heat to medium; simmer, uncovered, stirring occasionally, until turkey is no longer pink, about 8 minutes.
Ladle evenly into 4 bowls, and serve with desired toppings.
Frequently Asked Questions
How do you fix bland turkey chili?
If you find your turkey chili is bland after cooking, add extra seasonings as desired to bump up the flavor. Adding a splash of vinegar can also help wake up the flavors.
How do you thicken turkey chili?
To thicken up the chili, you can continue to simmer, add a cornstarch slurry, or lightly smash some of the beans for a thickened texture.
Wednesday, July 1, 2026
Stuffed Peppers
Years ago, I worked at a local call center. Some days, we were totally slammed, having only seconds between one call ending and the next one coming in. Other days, the calls lasted maybe two or three minutes a piece, with a 15-minute lull between calls.
It was during these slow days when many of us would talk with the co-workers around us. A frequent topic was food, as in "What are you fixing for dinner?"
One co-worker loved stuffed peppers, which reminded me that I hadn't had them in ages, even though I love them.
To that end, here are six stuffed pepper recipes to help you through the day, including Cheeseburger Stuffed Peppers and Colorful Turkey Stuffed Peppers. Enjoy!
SLOW-COOKER STUFFED PEPPERS
This recipe is from Betty Crocker, and begins, "There’s a whole lot to love about stuffed peppers. They’re hearty, made with inexpensive ingredients and they taste great—even to veggie skeptics. And now, they’re slow-cooker friendly! Spend 20 minutes prepping and you can walk away for the rest of the day, as this slow-cooker stuffed pepper recipe cooks for around five hours."
Prep Time: 20 minutes; Total Time: 5 hours 15 minutes; Servings: 6
To view this online, click here.
Ingredients
6 large bell peppers
1 lb ground beef (at least 80% lean)
1 cup finely chopped onions
1 teaspoon salt
1 teaspoon black pepper
6 cloves garlic, finely chopped
1-1/2 cups cooked white rice
1 can (15 oz) Muir Glen™ organic tomato sauce
2 cups shredded cheddar cheese (8 oz)
Instructions
Spray 6-quart oval slow cooker with cooking spray. Trim tops off bell peppers; remove ribs and seeds. Set aside.
In 12-inch nonstick skillet over medium-high heat, cook beef, onions, salt and pepper 8 to 10 minutes, stirring frequently, until beef is cooked through and onion softens. Add garlic; cook 15 seconds. Drain.
Stir rice and 1/2 cup of the tomato sauce into beef mixture in skillet; mix to combine. Stir in 1 cup of the cheese. Stuff peppers with beef mixture; arrange in slow cooker. Pour remaining tomato sauce over peppers.
Cover; cook on Low heat setting 4 1/2 to 5 1/2 hours or until peppers are soft. Top peppers with remaining 1 cup cheese. Cover; cook 3 to 8 minutes longer or until cheese is melted.
Use slotted spoon to lift peppers from slow cooker.
COLORFUL TURKEY STUFFED PEPPERS
Yield: 4 servings
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1321
View recipe with photo: http://diabeticgourmet.com/recipes/html/1321.shtml
Source: Jennie-O
Ingredients
2 bell peppers, preferably a mix of yellow, green or red
1/2 (16-ounce) package Jennie-O Extra Lean Ground Turkey Breast
1/4 cup chopped onion
2 cloves garlic, minced
1 tablespoon fresh basil or 1 teaspoon dried basil leaves
1/4 teaspoon salt, if desired
1/4 teaspoon freshly ground black pepper
1 (14-1/2-ounce) can low-sodium diced tomatoes or seasoned diced tomatoes, drained
1/2 cup cooked white or brown rice
3/4 cup shredded low-fat Cheddar cheese, divided
paprika, if desired
fresh parsley, if desired
Directions
Heat oven to 375F.
Cut bell peppers lengthwise through stems keeping stem halves intact to hold stuffing. Discard seeds and veins.
Cook peppers in boiling salted water 5 to 6 minutes or until crisp-tender. Drain and immediately place peppers in ice water to stop cooking process. Drain peppers well and place cut side up in 8 x 8-inch baking dish.
Cook ground turkey as specified on the package. Always cook to well-done, 165F as measured by a meat thermometer.
Add onion, garlic, basil, salt, if desired, ground pepper, tomatoes, and rice; continue to cook 5 to 6 minutes or until heated through and most of the juices have reduced.
Remove meat mixture from heat and stir in 1/2 cup cheese.
Mound heaping 1/2 cup of mixture into each pepper half.
Bake 20 minutes or until filling is hot and peppers are tender.
Remove peppers from oven and sprinkle remaining 1/4 cup cheese on top of peppers. Sprinkle with paprika and parsley, if desired.
Always cook to an internal temperature of 165F. Learn how to safely handle turkey.
Nutritional Information Per Serving: Calories: 160; Protein: 20 g; Fat: 2.5 g; Sodium: 210 mg; Cholesterol: 30 mg; Saturated Fat: 1 g; Dietary Fiber: 3 g; Sugars: 5 g; Carbohydrates: 14 g
CHEESEBURGER STUFFED PEPPERS
This is from Anna Painter at the Today Show. Cheeseburgers? Stuffed peppers? What's not to love!
Prep Time: 15 minutes; Cook Time: 55 minutes; Servings: 4
To view this online, go to https://www.today.com/recipes/cheeseburger-stuffed-peppers-t288924.
Ingredients
4 bell peppers, halved lengthwise, ribs and seeds removed
1 tablespoon neutral oil, divided
kosher salt, to taste
ground black pepper, to taste
1 cup finely chopped red onion, divided
1 cup ground beef
1 teaspoon smoked paprika
1/3 cup dill pickles, finely chopped, plus more for serving
5 tablespoons ketchup, divided, plus more for serving
2 tablespoons Worcestershire sauce
1 tablespoon yellow mustard, plus more for serving
1-1/2 cups cooked jasmine rice
3 cups shredded sharp cheddar cheese, divided
chopped tomatoes, for serving
Preparation
Preheat the oven to 425 F with a rack in the center position. Transfer the peppers to a 9-by-13-inch baking dish, cut side up. Drizzle with 1 teaspoon oil and season with salt and pepper. Flip the peppers cut side down and roast until just tender, about 15 minutes.
Meanwhile, place a large skillet over high heat and add the remaining 2 teaspoons oil. Add the onions, ground beef, 1 teaspoon salt, black pepper and paprika to the skillet. Cook, stirring occasionally, until the onions are tender and the beef is browned and cooked through, 8 minutes. Using a slotted spoon, transfer the mixture to a large bowl. Add the pickles, 2 tablespoons ketchup, Worcestershire sauce and mustard, stirring to combine.
Add the rice and 2-1/2 cups cheddar cheese to the beef mixture and stir to combine. Season mixture to taste with salt and pepper.
Flip the peppers cut side up. Divide the beef filling among the peppers (about 3/4 cup per pepper). Spread remaining ketchup over the filling in each pepper half. Cover with foil and bake until the filling is warm, about 20 minutes. Uncover, top each pepper with 1 tablespoon of the remaining cheddar cheese and bake until the cheese has melted, 5 to 7 minutes. Remove from the oven and let stand for 5 minutes.
Serve with ketchup, mustard, chopped tomatoes and chopped pickles.
TACO STUFFED PEPPERS
This comes from Lauren Miyahira on Delish, and begins, “Taco 'bout a healthy dinner!”
Total Time: 35 minutes; Prep Time: 15 minutes; Level: Easy; Yield: 6
To view this online, click here.
Ingredients
extra-virgin olive oil
1/2 Onion, chopped (about 1 cup)
1 clove garlic, minced
1 lb. ground beef
kosher salt
Freshly ground black pepper
2 tbsp. Chopped cilantro
1 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. smoked paprika
3 bell peppers, halved (seeds removed)
1 c. shredded Cheddar
1 c. Shredded Monterey Jack
1 c. Shredded lettuce
Pico de gallo, for serving
Hot sauce, for serving
Lime wedges, for serving
Directions
Preheat oven to 375° and spray a large baking dish with cooking spray.
In a large skillet over medium heat, heat about 1 tablespoon olive oil.
Add onion and cook until the onion is tender, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Add ground beef and cook until no longer pink, about 5 minutes. Drain fat.
Add chili powder, ground cumin, and paprika to beef mixture, then season with salt and pepper.
Drizzle bell peppers with olive oil and season with salt and pepper. Place the peppers, cut side up, in the baking dish and spoon meat mixture into each pepper. Top with cheese and bake until the cheese is melted and the peppers are crisp-tender, about 20 minutes.
Top each pepper with lettuce and serve with pico de gallo, hot sauce, and lime wedges.
MEDITERRANEAN QUINOA STUFFED PEPPERS
This is from Kaleigh McMordie, MCN, RN, LD on VeryWell.com. Kaleigh wrote, "When your blood pressure is high, it’s important to include plenty of vegetables, whole grains, and fiber in your diet. Stuffed bell peppers incorporate all of these into one convenient meal. This Mediterranean version includes whole grain quinoa, chickpeas, and plenty of vegetables, which all provide filling fiber. The bright red peppers and tomatoes also provide vitamins A and C and the antioxidant lycopene for a nutritious punch.
"Stuffed peppers are easy to prepare and hold up well in the refrigerator for lunches during the week. You can customize what you add to them. Switch up the grains with brown rice or farro if you have it, or add different beans and vegetables that need to be used up. You can also add cooked chicken or steak if you want to add a little more protein if you plan to eat the peppers by themselves."
Total Time: 35 min; Prep 10 min, Cook 25 min; Yield 2 peppers (346 calories)
To view this online, click here. To check out Kaleigh's website, go to Lively Table.
Ingredients
2 large red bell peppers
1 cup cooked quinoa
1 cup low sodium cooked chickpeas
1 cup cherry tomatoes, quartered
2 tablespoons pine nuts
2 tablespoons sliced black olives
1 clove garlic
1 teaspoon red wine vinegar
1 teaspoon dried oregano
Chopped parsley, for serving (optional)
Preparation
Heat oven to 350F.
Cut bell peppers vertically down the center in half and remove stems and seeds. Place peppers on a baking sheet lined with parchment or a silicone baking mat.
In a mixing bowl, combine remaining ingredients. Scoop mixture into pepper halves.
Bake for 20 to 25 minutes, or until peppers are soft but still hold their shape. Remove from oven and sprinkle with parsley before serving (optional).
Ingredient Variations and Substitutions
You may use cooked brown rice or other grain, such as farro, in place of the quinoa.
Include any vegetables that you have in your refrigerator that need to be used.
Cooking and Serving Tips
Serve these stuffed peppers hot as a vegetarian dinner or cold as lunch.
Serve one pepper half as a side dish with grilled chicken or fish for a higher protein meal.
MEDITERRANEAN STUFFED PEPPERS
This came from Betty Crocker Kitchens, and begins, “For this light and flavorful take on stuffed peppers, we made a filling of seasoned ground turkey, chick peas, artichoke hearts, mozzarella cheese and feta cheese that comes in at just 260 calories. Simply stuff your peppers, bake and finish the dish with a fresh tomato-basil topping.”
Prep Time: 40 minutes; Total Time: 1 hour 20 minutes; Servings: 8 To view this online, click here.
Ingredients
4 large red or yellow bell peppers (about 1/2 lb each)
1 lb lean (at least 93%) ground turkey
1 tablespoon finely chopped garlic
1 teaspoon Italian seasoning
3/4 teaspoon salt
1/4 teaspoon pepper
1 cup Muir GlenTM organic roasted garlic pasta sauce (from 25.5-oz jar)
3/4 cup ProgressoTM chick peas, drained, rinsed (from 15-oz can)
1 jar (6 oz) ProgressoTM artichoke hearts, marinated, drained, chopped (about 2/3 cup)
3/4 cup reduced-fat shredded mozzarella cheese (3 oz)
1 package (4 oz) feta cheese crumbles (3/4 cup)
2 cups chopped plum (Roma) tomatoes (4 medium)
3 cup chopped fresh basil leaves
Directions
Heat oven to 425°F. Line 15x10x1-inch pan with cooking parchment paper. Cut each bell pepper in half vertically, leaving stem intact; remove seeds and membranes. In 5- to 6-quart Dutch oven, heat 3 quarts water to boiling.
Add bell peppers to boiling water, making sure water covers peppers. Cook 2 minutes; drain. Place peppers cut side up in pan.
In 10-inch nonstick skillet, cook turkey, garlic, Italian seasoning, 1/2 teaspoon of the salt and the pepper. Cook over medium-high heat 5 to 7 minutes, breaking up turkey, until turkey is no longer pink; drain.
Transfer turkey mixture to medium bowl; stir in pasta sauce, chick peas and artichoke hearts. Stir in mozzarella cheese and 1/2 cup of the feta cheese.
Divide turkey mixture evenly among bell peppers in pan (peppers will be full). Spray one side of foil with cooking spray; cover with foil, sprayed side down. Bake 32 to 37 minutes or until bell peppers are tender and filling is hot.
In small bowl, mix tomatoes, basil and remaining 1/4 teaspoon salt. Top cooked bell peppers with tomato mixture and remaining 1/4 cup feta cheese before serving.
It was during these slow days when many of us would talk with the co-workers around us. A frequent topic was food, as in "What are you fixing for dinner?"
One co-worker loved stuffed peppers, which reminded me that I hadn't had them in ages, even though I love them.
To that end, here are six stuffed pepper recipes to help you through the day, including Cheeseburger Stuffed Peppers and Colorful Turkey Stuffed Peppers. Enjoy!
SLOW-COOKER STUFFED PEPPERS
This recipe is from Betty Crocker, and begins, "There’s a whole lot to love about stuffed peppers. They’re hearty, made with inexpensive ingredients and they taste great—even to veggie skeptics. And now, they’re slow-cooker friendly! Spend 20 minutes prepping and you can walk away for the rest of the day, as this slow-cooker stuffed pepper recipe cooks for around five hours."
Prep Time: 20 minutes; Total Time: 5 hours 15 minutes; Servings: 6
To view this online, click here.
Ingredients
6 large bell peppers
1 lb ground beef (at least 80% lean)
1 cup finely chopped onions
1 teaspoon salt
1 teaspoon black pepper
6 cloves garlic, finely chopped
1-1/2 cups cooked white rice
1 can (15 oz) Muir Glen™ organic tomato sauce
2 cups shredded cheddar cheese (8 oz)
Instructions
Spray 6-quart oval slow cooker with cooking spray. Trim tops off bell peppers; remove ribs and seeds. Set aside.
In 12-inch nonstick skillet over medium-high heat, cook beef, onions, salt and pepper 8 to 10 minutes, stirring frequently, until beef is cooked through and onion softens. Add garlic; cook 15 seconds. Drain.
Stir rice and 1/2 cup of the tomato sauce into beef mixture in skillet; mix to combine. Stir in 1 cup of the cheese. Stuff peppers with beef mixture; arrange in slow cooker. Pour remaining tomato sauce over peppers.
Cover; cook on Low heat setting 4 1/2 to 5 1/2 hours or until peppers are soft. Top peppers with remaining 1 cup cheese. Cover; cook 3 to 8 minutes longer or until cheese is melted.
Use slotted spoon to lift peppers from slow cooker.
COLORFUL TURKEY STUFFED PEPPERS
Yield: 4 servings
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1321
View recipe with photo: http://diabeticgourmet.com/recipes/html/1321.shtml
Source: Jennie-O
Ingredients
2 bell peppers, preferably a mix of yellow, green or red
1/2 (16-ounce) package Jennie-O Extra Lean Ground Turkey Breast
1/4 cup chopped onion
2 cloves garlic, minced
1 tablespoon fresh basil or 1 teaspoon dried basil leaves
1/4 teaspoon salt, if desired
1/4 teaspoon freshly ground black pepper
1 (14-1/2-ounce) can low-sodium diced tomatoes or seasoned diced tomatoes, drained
1/2 cup cooked white or brown rice
3/4 cup shredded low-fat Cheddar cheese, divided
paprika, if desired
fresh parsley, if desired
Directions
Heat oven to 375F.
Cut bell peppers lengthwise through stems keeping stem halves intact to hold stuffing. Discard seeds and veins.
Cook peppers in boiling salted water 5 to 6 minutes or until crisp-tender. Drain and immediately place peppers in ice water to stop cooking process. Drain peppers well and place cut side up in 8 x 8-inch baking dish.
Cook ground turkey as specified on the package. Always cook to well-done, 165F as measured by a meat thermometer.
Add onion, garlic, basil, salt, if desired, ground pepper, tomatoes, and rice; continue to cook 5 to 6 minutes or until heated through and most of the juices have reduced.
Remove meat mixture from heat and stir in 1/2 cup cheese.
Mound heaping 1/2 cup of mixture into each pepper half.
Bake 20 minutes or until filling is hot and peppers are tender.
Remove peppers from oven and sprinkle remaining 1/4 cup cheese on top of peppers. Sprinkle with paprika and parsley, if desired.
Always cook to an internal temperature of 165F. Learn how to safely handle turkey.
Nutritional Information Per Serving: Calories: 160; Protein: 20 g; Fat: 2.5 g; Sodium: 210 mg; Cholesterol: 30 mg; Saturated Fat: 1 g; Dietary Fiber: 3 g; Sugars: 5 g; Carbohydrates: 14 g
CHEESEBURGER STUFFED PEPPERS
This is from Anna Painter at the Today Show. Cheeseburgers? Stuffed peppers? What's not to love!
Prep Time: 15 minutes; Cook Time: 55 minutes; Servings: 4
To view this online, go to https://www.today.com/recipes/cheeseburger-stuffed-peppers-t288924.
Ingredients
4 bell peppers, halved lengthwise, ribs and seeds removed
1 tablespoon neutral oil, divided
kosher salt, to taste
ground black pepper, to taste
1 cup finely chopped red onion, divided
1 cup ground beef
1 teaspoon smoked paprika
1/3 cup dill pickles, finely chopped, plus more for serving
5 tablespoons ketchup, divided, plus more for serving
2 tablespoons Worcestershire sauce
1 tablespoon yellow mustard, plus more for serving
1-1/2 cups cooked jasmine rice
3 cups shredded sharp cheddar cheese, divided
chopped tomatoes, for serving
Preparation
Preheat the oven to 425 F with a rack in the center position. Transfer the peppers to a 9-by-13-inch baking dish, cut side up. Drizzle with 1 teaspoon oil and season with salt and pepper. Flip the peppers cut side down and roast until just tender, about 15 minutes.
Meanwhile, place a large skillet over high heat and add the remaining 2 teaspoons oil. Add the onions, ground beef, 1 teaspoon salt, black pepper and paprika to the skillet. Cook, stirring occasionally, until the onions are tender and the beef is browned and cooked through, 8 minutes. Using a slotted spoon, transfer the mixture to a large bowl. Add the pickles, 2 tablespoons ketchup, Worcestershire sauce and mustard, stirring to combine.
Add the rice and 2-1/2 cups cheddar cheese to the beef mixture and stir to combine. Season mixture to taste with salt and pepper.
Flip the peppers cut side up. Divide the beef filling among the peppers (about 3/4 cup per pepper). Spread remaining ketchup over the filling in each pepper half. Cover with foil and bake until the filling is warm, about 20 minutes. Uncover, top each pepper with 1 tablespoon of the remaining cheddar cheese and bake until the cheese has melted, 5 to 7 minutes. Remove from the oven and let stand for 5 minutes.
Serve with ketchup, mustard, chopped tomatoes and chopped pickles.
TACO STUFFED PEPPERS
This comes from Lauren Miyahira on Delish, and begins, “Taco 'bout a healthy dinner!”
Total Time: 35 minutes; Prep Time: 15 minutes; Level: Easy; Yield: 6
To view this online, click here.
Ingredients
extra-virgin olive oil
1/2 Onion, chopped (about 1 cup)
1 clove garlic, minced
1 lb. ground beef
kosher salt
Freshly ground black pepper
2 tbsp. Chopped cilantro
1 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. smoked paprika
3 bell peppers, halved (seeds removed)
1 c. shredded Cheddar
1 c. Shredded Monterey Jack
1 c. Shredded lettuce
Pico de gallo, for serving
Hot sauce, for serving
Lime wedges, for serving
Directions
Preheat oven to 375° and spray a large baking dish with cooking spray.
In a large skillet over medium heat, heat about 1 tablespoon olive oil.
Add onion and cook until the onion is tender, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Add ground beef and cook until no longer pink, about 5 minutes. Drain fat.
Add chili powder, ground cumin, and paprika to beef mixture, then season with salt and pepper.
Drizzle bell peppers with olive oil and season with salt and pepper. Place the peppers, cut side up, in the baking dish and spoon meat mixture into each pepper. Top with cheese and bake until the cheese is melted and the peppers are crisp-tender, about 20 minutes.
Top each pepper with lettuce and serve with pico de gallo, hot sauce, and lime wedges.
MEDITERRANEAN QUINOA STUFFED PEPPERS
This is from Kaleigh McMordie, MCN, RN, LD on VeryWell.com. Kaleigh wrote, "When your blood pressure is high, it’s important to include plenty of vegetables, whole grains, and fiber in your diet. Stuffed bell peppers incorporate all of these into one convenient meal. This Mediterranean version includes whole grain quinoa, chickpeas, and plenty of vegetables, which all provide filling fiber. The bright red peppers and tomatoes also provide vitamins A and C and the antioxidant lycopene for a nutritious punch.
"Stuffed peppers are easy to prepare and hold up well in the refrigerator for lunches during the week. You can customize what you add to them. Switch up the grains with brown rice or farro if you have it, or add different beans and vegetables that need to be used up. You can also add cooked chicken or steak if you want to add a little more protein if you plan to eat the peppers by themselves."
Total Time: 35 min; Prep 10 min, Cook 25 min; Yield 2 peppers (346 calories)
To view this online, click here. To check out Kaleigh's website, go to Lively Table.
Ingredients
2 large red bell peppers
1 cup cooked quinoa
1 cup low sodium cooked chickpeas
1 cup cherry tomatoes, quartered
2 tablespoons pine nuts
2 tablespoons sliced black olives
1 clove garlic
1 teaspoon red wine vinegar
1 teaspoon dried oregano
Chopped parsley, for serving (optional)
Preparation
Heat oven to 350F.
Cut bell peppers vertically down the center in half and remove stems and seeds. Place peppers on a baking sheet lined with parchment or a silicone baking mat.
In a mixing bowl, combine remaining ingredients. Scoop mixture into pepper halves.
Bake for 20 to 25 minutes, or until peppers are soft but still hold their shape. Remove from oven and sprinkle with parsley before serving (optional).
Ingredient Variations and Substitutions
You may use cooked brown rice or other grain, such as farro, in place of the quinoa.
Include any vegetables that you have in your refrigerator that need to be used.
Cooking and Serving Tips
Serve these stuffed peppers hot as a vegetarian dinner or cold as lunch.
Serve one pepper half as a side dish with grilled chicken or fish for a higher protein meal.
MEDITERRANEAN STUFFED PEPPERS
This came from Betty Crocker Kitchens, and begins, “For this light and flavorful take on stuffed peppers, we made a filling of seasoned ground turkey, chick peas, artichoke hearts, mozzarella cheese and feta cheese that comes in at just 260 calories. Simply stuff your peppers, bake and finish the dish with a fresh tomato-basil topping.”
Prep Time: 40 minutes; Total Time: 1 hour 20 minutes; Servings: 8 To view this online, click here.
Ingredients
4 large red or yellow bell peppers (about 1/2 lb each)
1 lb lean (at least 93%) ground turkey
1 tablespoon finely chopped garlic
1 teaspoon Italian seasoning
3/4 teaspoon salt
1/4 teaspoon pepper
1 cup Muir GlenTM organic roasted garlic pasta sauce (from 25.5-oz jar)
3/4 cup ProgressoTM chick peas, drained, rinsed (from 15-oz can)
1 jar (6 oz) ProgressoTM artichoke hearts, marinated, drained, chopped (about 2/3 cup)
3/4 cup reduced-fat shredded mozzarella cheese (3 oz)
1 package (4 oz) feta cheese crumbles (3/4 cup)
2 cups chopped plum (Roma) tomatoes (4 medium)
3 cup chopped fresh basil leaves
Directions
Heat oven to 425°F. Line 15x10x1-inch pan with cooking parchment paper. Cut each bell pepper in half vertically, leaving stem intact; remove seeds and membranes. In 5- to 6-quart Dutch oven, heat 3 quarts water to boiling.
Add bell peppers to boiling water, making sure water covers peppers. Cook 2 minutes; drain. Place peppers cut side up in pan.
In 10-inch nonstick skillet, cook turkey, garlic, Italian seasoning, 1/2 teaspoon of the salt and the pepper. Cook over medium-high heat 5 to 7 minutes, breaking up turkey, until turkey is no longer pink; drain.
Transfer turkey mixture to medium bowl; stir in pasta sauce, chick peas and artichoke hearts. Stir in mozzarella cheese and 1/2 cup of the feta cheese.
Divide turkey mixture evenly among bell peppers in pan (peppers will be full). Spray one side of foil with cooking spray; cover with foil, sprayed side down. Bake 32 to 37 minutes or until bell peppers are tender and filling is hot.
In small bowl, mix tomatoes, basil and remaining 1/4 teaspoon salt. Top cooked bell peppers with tomato mixture and remaining 1/4 cup feta cheese before serving.
Tuesday, April 14, 2026
Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's offerings include a little of this, a little of that, and a lot of yum. Check out the Southwest Meatloaf, the Sweet Potato Casserole, or any of the other recipes in today's post. Enjoy!
PERFECT ROAST CHICKEN
This is from Ina Garten on the Food Network. Prep Time: 20 minutes; Inactive Time: 20 minutes; Cook Time: 1 hour 30 minutes; Total Time: 2 hours 10 minutes; Makes 8 servings; Level: Intermediate
To view this online, click here.
Ingredients
1 (5 to 6 pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons (1/4 stick) butter, melted
1 large yellow onion, thickly sliced
4 carrots cut into 2-inch chunks
1 bulb of fennel, tops removed, and cut into wedges
Olive oil
Directions
Preheat the oven to 425 degrees F.
Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
Roast the chicken for 1-1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.
SOUTHWEST MEATLOAF
Recipe Yield: Makes 6 to 8 servings
Source: TBC
Recipe and photo appears courtesy of Cattlemen's Beef Promotion Board.
View this online at https://diabeticgourmet.com/diabetic-recipes/southwest-meatloaf.
Ingredients
2 pounds ground beef (95% lean)
1 cup soft bread crumbs
3/4 cup finely chopped onion
1/2 cup finely chopped red bell pepper
1/2 cup frozen corn, thawed
1/2 cup milk
1 egg
1 large clove garlic, minced
2 teaspoons salt
1-1/2 teaspoons chili powder
1 teaspoon ground cumin
1/4 teaspoon pepper
1/2 cup thick and chunky salsa
Directions
Heat oven to 350F. Combine all ingredients in large bowl except salsa, mixing lightly but thoroughly.
Shape beef mixture into 10 x 4-inch loaf on rack in broiler pan. Bake in 350F oven 1 hour 15 minutes to 1 hour 20 minutes, until internal temperature reaches 160F.
Let stand 10 minutes. Top with salsa; cut into slices.
Nutritional Information Per Serving: Calories: 280; Fat: 9 g; Saturated Fat: 4 g; Fiber: 1.8 g; Sodium: 313 mg; Cholesterol: 120 mg; Protein: 34 g; Carbohydrates: 12 g
SWEET POTATO CASSEROLE
This is from the infamous long-since-forgotten emailing list.
Ingredients
4 medium Sweet potatoes or yams (about 2 lb)
1/4 cup Packed brown sugar
1/4 cup Butter
1/2 teaspoon Salt
1 Can (8 oz) crushed pineapple
1 tablespoon Packed brown sugar
1 tablespoon Butter
1 teaspoon Water
1/2 teaspoon Ground cinnamon
1/4 teaspoon Ground nutmeg
1 1/2 cups Miniature marshmallows
1/4 cup Chopped pecans
Directions
Wash sweet potatoes. Prick each 2 or 3 times with fork to allow steam to escape. Arrange in oven at least 1 inch apart. Microwave at HIGH (100%) until fork-tender, 8 to 10 mins. Cover & let stand 5 minutes.
Peel and slice potatoes. Place in 2-quart casserole. Add 1/4 cup butter and the salt. Mash until no lumps remain. Mix in pineapple. Microwave at HIGH (100%) 2 minutes. Stir and set aside.
Place 1 tablespoon brown sugar, 1 tablespoon butter, the water, cinnamon, and nutmeg in medium bowl. Microwave at HIGH (100%) until butter is melted, 1 to 1 1/2 minutes, stirring after half the time. Add marshmallows; toss to coat. Top sweet potato mixture with marshmallows. Microwave at HIGH (100 % until the marshmallows are melted and potatoes are heated through, 2 to 4 minutes. Sprinkle with pecans.
CREAMY CHICKEN NOODLE SOUP
This yummy soup is from Chungah, on her wonderful site, Damn Delicious. I've mentioned her site once or twice. But if you haven't visited it yet, I highly recommend it. Go ahead, I'll wait. (Tap, tap, tap...)
Okay, hopefully you checked it out. Now, this recipe begins, "So warm, so cozy, so soothing. A must for those busy cold weeknights, using up that leftover rotisserie chicken!"
Yield: 8 servings; Prep Time: 20 minutes; Cook Time: 30 minutes; Total Time: 50 minutes
You can view this online at https://damndelicious.net/2022/04/29/creamy-chicken-noodle-soup/.
Ingredients
1/4 cup unsalted butter
1 sweet onion, diced
3 carrots, peeled and sliced
2 celery ribs, diced
3 cloves garlic, minced
2 teaspoons finely chopped fresh thyme leaves
1/4 cup all-purpose flour
1/4 cup dry white wine
6 cups chicken stock
1 bay leaf
Kosher salt and freshly ground black pepper, to taste
3 cups leftover shredded rotisserie chicken
2 cups wide egg noodles
1/2 cup heavy cream
1/2 cup frozen green peas
2 tablespoons chopped fresh parsley leaves
Directions
Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in garlic and thyme until fragrant, about 1 minute.
Whisk in flour until lightly browned, about 1 minute.
Stir in wine, scraping any browned bits from the bottom of the pot. Stir in chicken stock and bay leaf; season with salt and pepper, to taste.
Bring to boil; reduce heat and simmer, covered, until flavors have blended, about 10 minutes.
Stir in chicken and pasta and cook until tender, about 10-12 minutes.
Stir in heavy cream, peas and parsley until heated through, about 1-2 minutes; season with salt and pepper, to taste.
Serve immediately.
COLORFUL TURKEY STUFFED PEPPERS
Yield: 4 servings
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1321
View recipe with photo: http://diabeticgourmet.com/recipes/html/1321.shtml
Source: Jennie-O
Ingredients
2 bell peppers, preferably a mix of yellow, green or red
1/2 (16-ounce) package Jennie-O Extra Lean Ground Turkey Breast
1/4 cup chopped onion
2 cloves garlic, minced
1 tablespoon fresh basil or 1 teaspoon dried basil leaves
1/4 teaspoon salt, if desired
1/4 teaspoon freshly ground black pepper
1 (14-1/2-ounce) can low-sodium diced tomatoes or seasoned diced tomatoes, drained
1/2 cup cooked white or brown rice
3/4 cup shredded low-fat Cheddar cheese, divided
paprika, if desired
fresh parsley, if desired
Directions
Heat oven to 375F.
Cut bell peppers lengthwise through stems keeping stem halves intact to hold stuffing. Discard seeds and veins.
Cook peppers in boiling salted water 5 to 6 minutes or until crisp-tender. Drain and immediately place peppers in ice water to stop cooking process. Drain peppers well and place cut side up in 8 x 8-inch baking dish.
Cook ground turkey as specified on the package. Always cook to well-done, 165F as measured by a meat thermometer.
Add onion, garlic, basil, salt, if desired, ground pepper, tomatoes, and rice; continue to cook 5 to 6 minutes or until heated through and most of the juices have reduced.
Remove meat mixture from heat and stir in 1/2 cup cheese.
Mound heaping 1/2 cup of mixture into each pepper half.
Bake 20 minutes or until filling is hot and peppers are tender.
Remove peppers from oven and sprinkle remaining 1/4 cup cheese on top of peppers. Sprinkle with paprika and parsley, if desired.
Always cook to an internal temperature of 165F. Learn how to safely handle turkey.
Nutritional Information Per Serving: Calories: 160; Protein: 20 g; Fat: 2.5 g; Sodium: 210 mg; Cholesterol: 30 mg; Saturated Fat: 1 g; Dietary Fiber: 3 g; Sugars: 5 g; Carbohydrates: 14 g
STUFFED PEPPERS
This is from Lidey Heuck in The New York Times cooking enewsletter. The recipe begins, "These classic stuffed peppers are as flexible as they are delicious: The filling combines lean ground beef with sautéed vegetables and cooked white rice (the perfect use for leftover takeout rice!), but ground turkey, chicken or pork can be substituted in its place. Topped with melty mozzarella, these peppers will feed a hungry crowd. For a speedy weeknight dinner, make the filling, stuff the peppers and refrigerate for up to 24 hours before baking."
Time: 1-1/4 hours; Makes 6 to 8 servings
To view this online, go to https://cooking.nytimes.com/recipes/1021007-stuffed-peppers.
Ingredients
4 large red, orange or yellow bell peppers
2 tablespoons olive oil
1 cup finely chopped fennel bulb (about 1/2 a small bulb) or celery
1 cup finely chopped yellow onion (about 1 small)
3 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon red-pepper flakes
1 pound ground beef (at least 15 percent fat), turkey, chicken or pork
3/4 cup dry white wine, chicken broth or vegetable broth
1 (14-ounce) can diced fire-roasted tomatoes
1-1/2 teaspoons kosher salt, plus more to taste
1/2 teaspoon black pepper, plus more to taste
1 cup cooked white or brown rice
1/4 cup grated Parmesan
2 tablespoons minced fresh parsley, plus more for serving (optional)
1 cup shredded mozzarella, provolone or other semifirm cheese
Preparation
Heat the oven to 400 degrees. Cut the peppers in half lengthwise and carefully remove core, seeds and ribs using a paring knife. Arrange the peppers, cut-sides up, in a 9-by-13-inch pan or other baking dish in which they fit snugly.
In a large (12-inch) skillet, heat the olive oil over medium. Add the fennel and onions and cook, stirring occasionally, until tender, 6 to 8 minutes. Stir in the garlic, oregano and red-pepper flakes, and cook until the garlic is fragrant, about 1 minute. Add the beef and cook, breaking up the meat with a wooden spoon, for 3 to 5 minutes, until no longer pink.
Add 1/2 cup wine, increase the heat to medium-high and cook, scraping the bottom of the pan, until the liquid in the pan is reduced by about half.
Add the tomatoes and their juices, salt and pepper, and bring to a boil. Remove from the heat and stir in the rice, Parmesan and parsley, if using. Taste and adjust seasonings.
Divide the mixture among the peppers. Pour the remaining 1/4 cup wine into the bottom of the dish, wrap tightly with foil and bake for 35 to 40 minutes, until a paring knife easily pierces the peppers. Remove the foil and spoon any juices that have accumulated in the bottom of the pan onto the peppers. Sprinkle the mozzarella evenly onto the peppers and bake another 10 to 15 minutes, until the mozzarella is melted and beginning to brown.
Allow the peppers to cool for 5 minutes, sprinkle with parsley, if using, and serve hot.
PERFECT ROAST CHICKEN
This is from Ina Garten on the Food Network. Prep Time: 20 minutes; Inactive Time: 20 minutes; Cook Time: 1 hour 30 minutes; Total Time: 2 hours 10 minutes; Makes 8 servings; Level: Intermediate
To view this online, click here.
Ingredients
1 (5 to 6 pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons (1/4 stick) butter, melted
1 large yellow onion, thickly sliced
4 carrots cut into 2-inch chunks
1 bulb of fennel, tops removed, and cut into wedges
Olive oil
Directions
Preheat the oven to 425 degrees F.
Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
Roast the chicken for 1-1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.
SOUTHWEST MEATLOAF
Recipe Yield: Makes 6 to 8 servings
Source: TBC
Recipe and photo appears courtesy of Cattlemen's Beef Promotion Board.
View this online at https://diabeticgourmet.com/diabetic-recipes/southwest-meatloaf.
Ingredients
2 pounds ground beef (95% lean)
1 cup soft bread crumbs
3/4 cup finely chopped onion
1/2 cup finely chopped red bell pepper
1/2 cup frozen corn, thawed
1/2 cup milk
1 egg
1 large clove garlic, minced
2 teaspoons salt
1-1/2 teaspoons chili powder
1 teaspoon ground cumin
1/4 teaspoon pepper
1/2 cup thick and chunky salsa
Directions
Heat oven to 350F. Combine all ingredients in large bowl except salsa, mixing lightly but thoroughly.
Shape beef mixture into 10 x 4-inch loaf on rack in broiler pan. Bake in 350F oven 1 hour 15 minutes to 1 hour 20 minutes, until internal temperature reaches 160F.
Let stand 10 minutes. Top with salsa; cut into slices.
Nutritional Information Per Serving: Calories: 280; Fat: 9 g; Saturated Fat: 4 g; Fiber: 1.8 g; Sodium: 313 mg; Cholesterol: 120 mg; Protein: 34 g; Carbohydrates: 12 g
SWEET POTATO CASSEROLE
This is from the infamous long-since-forgotten emailing list.
Ingredients
4 medium Sweet potatoes or yams (about 2 lb)
1/4 cup Packed brown sugar
1/4 cup Butter
1/2 teaspoon Salt
1 Can (8 oz) crushed pineapple
1 tablespoon Packed brown sugar
1 tablespoon Butter
1 teaspoon Water
1/2 teaspoon Ground cinnamon
1/4 teaspoon Ground nutmeg
1 1/2 cups Miniature marshmallows
1/4 cup Chopped pecans
Directions
Wash sweet potatoes. Prick each 2 or 3 times with fork to allow steam to escape. Arrange in oven at least 1 inch apart. Microwave at HIGH (100%) until fork-tender, 8 to 10 mins. Cover & let stand 5 minutes.
Peel and slice potatoes. Place in 2-quart casserole. Add 1/4 cup butter and the salt. Mash until no lumps remain. Mix in pineapple. Microwave at HIGH (100%) 2 minutes. Stir and set aside.
Place 1 tablespoon brown sugar, 1 tablespoon butter, the water, cinnamon, and nutmeg in medium bowl. Microwave at HIGH (100%) until butter is melted, 1 to 1 1/2 minutes, stirring after half the time. Add marshmallows; toss to coat. Top sweet potato mixture with marshmallows. Microwave at HIGH (100 % until the marshmallows are melted and potatoes are heated through, 2 to 4 minutes. Sprinkle with pecans.
CREAMY CHICKEN NOODLE SOUP
This yummy soup is from Chungah, on her wonderful site, Damn Delicious. I've mentioned her site once or twice. But if you haven't visited it yet, I highly recommend it. Go ahead, I'll wait. (Tap, tap, tap...)
Okay, hopefully you checked it out. Now, this recipe begins, "So warm, so cozy, so soothing. A must for those busy cold weeknights, using up that leftover rotisserie chicken!"
Yield: 8 servings; Prep Time: 20 minutes; Cook Time: 30 minutes; Total Time: 50 minutes
You can view this online at https://damndelicious.net/2022/04/29/creamy-chicken-noodle-soup/.
Ingredients
1/4 cup unsalted butter
1 sweet onion, diced
3 carrots, peeled and sliced
2 celery ribs, diced
3 cloves garlic, minced
2 teaspoons finely chopped fresh thyme leaves
1/4 cup all-purpose flour
1/4 cup dry white wine
6 cups chicken stock
1 bay leaf
Kosher salt and freshly ground black pepper, to taste
3 cups leftover shredded rotisserie chicken
2 cups wide egg noodles
1/2 cup heavy cream
1/2 cup frozen green peas
2 tablespoons chopped fresh parsley leaves
Directions
Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in garlic and thyme until fragrant, about 1 minute.
Whisk in flour until lightly browned, about 1 minute.
Stir in wine, scraping any browned bits from the bottom of the pot. Stir in chicken stock and bay leaf; season with salt and pepper, to taste.
Bring to boil; reduce heat and simmer, covered, until flavors have blended, about 10 minutes.
Stir in chicken and pasta and cook until tender, about 10-12 minutes.
Stir in heavy cream, peas and parsley until heated through, about 1-2 minutes; season with salt and pepper, to taste.
Serve immediately.
COLORFUL TURKEY STUFFED PEPPERS
Yield: 4 servings
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1321
View recipe with photo: http://diabeticgourmet.com/recipes/html/1321.shtml
Source: Jennie-O
Ingredients
2 bell peppers, preferably a mix of yellow, green or red
1/2 (16-ounce) package Jennie-O Extra Lean Ground Turkey Breast
1/4 cup chopped onion
2 cloves garlic, minced
1 tablespoon fresh basil or 1 teaspoon dried basil leaves
1/4 teaspoon salt, if desired
1/4 teaspoon freshly ground black pepper
1 (14-1/2-ounce) can low-sodium diced tomatoes or seasoned diced tomatoes, drained
1/2 cup cooked white or brown rice
3/4 cup shredded low-fat Cheddar cheese, divided
paprika, if desired
fresh parsley, if desired
Directions
Heat oven to 375F.
Cut bell peppers lengthwise through stems keeping stem halves intact to hold stuffing. Discard seeds and veins.
Cook peppers in boiling salted water 5 to 6 minutes or until crisp-tender. Drain and immediately place peppers in ice water to stop cooking process. Drain peppers well and place cut side up in 8 x 8-inch baking dish.
Cook ground turkey as specified on the package. Always cook to well-done, 165F as measured by a meat thermometer.
Add onion, garlic, basil, salt, if desired, ground pepper, tomatoes, and rice; continue to cook 5 to 6 minutes or until heated through and most of the juices have reduced.
Remove meat mixture from heat and stir in 1/2 cup cheese.
Mound heaping 1/2 cup of mixture into each pepper half.
Bake 20 minutes or until filling is hot and peppers are tender.
Remove peppers from oven and sprinkle remaining 1/4 cup cheese on top of peppers. Sprinkle with paprika and parsley, if desired.
Always cook to an internal temperature of 165F. Learn how to safely handle turkey.
Nutritional Information Per Serving: Calories: 160; Protein: 20 g; Fat: 2.5 g; Sodium: 210 mg; Cholesterol: 30 mg; Saturated Fat: 1 g; Dietary Fiber: 3 g; Sugars: 5 g; Carbohydrates: 14 g
STUFFED PEPPERS
This is from Lidey Heuck in The New York Times cooking enewsletter. The recipe begins, "These classic stuffed peppers are as flexible as they are delicious: The filling combines lean ground beef with sautéed vegetables and cooked white rice (the perfect use for leftover takeout rice!), but ground turkey, chicken or pork can be substituted in its place. Topped with melty mozzarella, these peppers will feed a hungry crowd. For a speedy weeknight dinner, make the filling, stuff the peppers and refrigerate for up to 24 hours before baking."
Time: 1-1/4 hours; Makes 6 to 8 servings
To view this online, go to https://cooking.nytimes.com/recipes/1021007-stuffed-peppers.
Ingredients
4 large red, orange or yellow bell peppers
2 tablespoons olive oil
1 cup finely chopped fennel bulb (about 1/2 a small bulb) or celery
1 cup finely chopped yellow onion (about 1 small)
3 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon red-pepper flakes
1 pound ground beef (at least 15 percent fat), turkey, chicken or pork
3/4 cup dry white wine, chicken broth or vegetable broth
1 (14-ounce) can diced fire-roasted tomatoes
1-1/2 teaspoons kosher salt, plus more to taste
1/2 teaspoon black pepper, plus more to taste
1 cup cooked white or brown rice
1/4 cup grated Parmesan
2 tablespoons minced fresh parsley, plus more for serving (optional)
1 cup shredded mozzarella, provolone or other semifirm cheese
Preparation
Heat the oven to 400 degrees. Cut the peppers in half lengthwise and carefully remove core, seeds and ribs using a paring knife. Arrange the peppers, cut-sides up, in a 9-by-13-inch pan or other baking dish in which they fit snugly.
In a large (12-inch) skillet, heat the olive oil over medium. Add the fennel and onions and cook, stirring occasionally, until tender, 6 to 8 minutes. Stir in the garlic, oregano and red-pepper flakes, and cook until the garlic is fragrant, about 1 minute. Add the beef and cook, breaking up the meat with a wooden spoon, for 3 to 5 minutes, until no longer pink.
Add 1/2 cup wine, increase the heat to medium-high and cook, scraping the bottom of the pan, until the liquid in the pan is reduced by about half.
Add the tomatoes and their juices, salt and pepper, and bring to a boil. Remove from the heat and stir in the rice, Parmesan and parsley, if using. Taste and adjust seasonings.
Divide the mixture among the peppers. Pour the remaining 1/4 cup wine into the bottom of the dish, wrap tightly with foil and bake for 35 to 40 minutes, until a paring knife easily pierces the peppers. Remove the foil and spoon any juices that have accumulated in the bottom of the pan onto the peppers. Sprinkle the mozzarella evenly onto the peppers and bake another 10 to 15 minutes, until the mozzarella is melted and beginning to brown.
Allow the peppers to cool for 5 minutes, sprinkle with parsley, if using, and serve hot.
Wednesday, March 18, 2026
Turkey Recipes
Turkey is frequently thought of as a holiday meal, at least here in the U.S. But really, it can be fixed any time of year. Check out today's offerings, including Quick Turkey Chili and Colorful Turkey Stuffed Peppers. Enjoy!
BEST TURKEY MEATLOAF
This is from the Food Network Kitchen, and begins, "A slightly lighter version of the all-American classic, this satisfying meatloaf uses chicken broth and soaked panko to stay moist, and a mix of fresh herbs for flavor. It’s the best turkey meatloaf you’ll find!"
Active Time: 20 minutes; Total Time: 1 hour 30 minutes; Yield: 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/best-turkey-meatloaf-recipe-7217376.
Ingredients
1/4 cup olive oil
1 large onion, chopped
2 teaspoons fresh thyme leaves
1 teaspoon minced fresh sage
Kosher salt and freshly ground black pepper
2 cloves garlic, grated
1 tablespoon tomato paste
3 tablespoons Worcestershire sauce
3/4 cup panko breadcrumbs
1/2 cup chicken broth
3 pounds ground turkey
2 large eggs
1/2 cup ketchup
Directions
Preheat the oven to 425 degrees F. Line a baking sheet with foil.
Heat the olive oil in a large skillet over medium heat. Add the onions, thyme, sage, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring often, until the onions are softened, about 10 minutes. Add the garlic and cook 1 minute more. Add the tomato paste and cook for 1 minute, stirring to incorporate. Stir in the Worcestershire. Remove from the heat and allow to cool.
Add the panko to a large mixing bowl and pour over the chicken broth so the breadcrumbs soak up the liquid. Add the turkey, eggs, 2 teaspoons salt, 1/2 teaspoon pepper and the cooled onion mixture and mix well with your hands until well combined. Form the mixture into a 10-by-5-inch loaf on the foil-lined baking sheet. Coat the top and sides with the ketchup.
Put the meatloaf in the oven and reduce the oven temperature to 350 degrees F. Bake until a thermometer inserted in the center of the loaf reads 165 degrees F, 45 minutes to 1 hour. Let cool slightly before slicing and serving.
CAMPBELL'S® EASY TURKEY POT PIE
I’m not sure where this recipe came from (other than from Campbell’s). I suspect I found it on the long-since-forgotten emailing list. Prep. time: 10 min. Cooking time: 30 min.
Serves: 4
Ingredients
1 can (10 3/4 oz.) Campbell's® Cream of Chicken Soup OR 98% Fat Free Cream of Chicken Soup
1 pkg. (about 9 oz.) frozen mixed vegetables, thawed
1 cup cubed cooked turkey OR chicken
1/2 cup milk
1 egg
1 cup all-purpose baking mix
Directions
Preheat oven to 400°F.
Mix soup, vegetables and turkey in 9" pie plate.
Mix milk, egg and baking mix. Pour over turkey mixture. Bake 30 min. or until golden.
Tips
*Or use Campbell's® Cream of Chicken with Herbs Soup.
Serve with a tossed green salad. For dessert serve pineapple tidbits.
TORRISI TURKEY
This is from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “The roast turkey breast that Rich Torrisi and Mario Carbone serve for lunch at their restaurant Parm in New York City is about the moistest, most luxuriously flavorful turkey available on the planet: rich and buttery, deep with rich turkey taste. They wrap a brined breast in plastic wrap and aluminum foil and place it in an intensely humid low-temperature oven that leaves the meat dense with moisture, heavy with flavor. Then they paint a glaze of honey and roasted garlic on the meat and place it in a hot, dry oven to create a crust. The result is turkey that tastes emphatically of turkey. And you can do it at home.”
Time: 4 hours, plus marinating; Yield: 12 servings
This was featured in “Chefs’ Tips for the Thanksgiving Meal”, and can be viewed online at https://cooking.nytimes.com/recipes/1014108-torrisi-turkey.
Ingredients
For Brining the Turkey:
1 cup kosher salt
1 cup sugar
2 boneless turkey breasts, 3 to 4 1/2 pounds each
For the Glaze:
8 heads garlic, lightly smashed but intact
4 teaspoons extra virgin olive oil
1/2 cup honey
1 tablespoon kosher salt
1 tablespoon pepper
1 tablespoon thyme leaves
Preparation
To brine the turkey: In a medium saucepan, bring 2 quarts water to a boil with the salt and sugar. Pour into a large pot, and add 2 quarts cold water. Once the brine is cool, submerge the turkey breasts and refrigerate overnight, or up to 24 hours.
To make the glaze: Heat oven to 375 degrees. Toss the garlic heads with the olive oil in a small casserole dish, cover and roast until the garlic is soft, about 1 hour and 10 minutes. Leave covered until cool enough to handle, then squeeze the garlic cloves from their skins into a food processor and purée. Add the honey, salt and pepper. Cover until ready to use.
To cook the turkey: Heat oven to 250 degrees. Remove the breasts from the brine and wrap each one four times in plastic wrap and once in aluminum foil. Insert an oven-safe thermometer into the center of one breast and place both on a wire rack in a roasting pan. Add water to reach to just below the rack. Cook until the internal temperature reaches 135 degrees, 2 to 3 hours. Near the end of cooking time, fill a large bowl halfway with ice water.
Remove the turkey from oven and raise temperature to 425 degrees. Without removing thermometer or wrapping, submerge the turkey in the ice bath for 5 minutes. Remove foil, plastic wrap and turkey skin. Pat dry and brush glaze liberally on all sides of the breasts. Roast until glaze is golden, 15 to 20 minutes. Sprinkle with fresh thyme and serve thinly sliced, hot or cold.
Enjoy!
ROAST TURKEY PAV
This is from Tejal Rao on The New York Times cooking e-newsletter. Tejal wrote, “This dish was inspired in equal measures by a cluttered refrigerator on the day after the Thanksgiving, and the pav bhaji of western India — a gloriously spiced mash of vegetables served with buttery, toasted buns. It works beautifully with roast turkey meat, cut into small pieces, though it's ideal for scraps of meat pulled off the turkey carcass after making stock, giving them a second life and infusing them with flavor. Serve the dish with garnishes of cilantro and red onion on the side, allowing people to determine their own ratios, or take control and garnish the whole pan yourself. Either way, don't skip buttering and toasting those rolls.”
Time: 35 minutes; Yield: 4 servings
This was featured in “Here Comes the Best Part of Thanksgiving: Leftovers, and can be viewed online at https://cooking.nytimes.com/recipes/1019055-roast-turkey-pav.
Ingredients
3 tablespoons grapeseed oil
1/2 pound roast turkey meat, chopped finely, or pulled from carcass after making stock
Kosher salt
1 white onion, chopped
2 cloves garlic, finely chopped
1 1/2-inch piece ginger, finely chopped
1 serrano chile, seeded and finely chopped
1 beefsteak tomato, chopped
1/3 cup frozen peas (optional)
1/4 teaspoon turmeric
1 1/2 teaspoons garam masala
1 lime, cut into 4 wedges
To Assemble:
4 potato rolls
1 tablespoon unsalted butter, room temperature
Handful of cilantro, chopped
1/4 red onion, finely chopped (about 2 tablespoons)
Preparation
Heat 2 tablespoons oil in a cast-iron skillet over medium-high heat, then add pulled turkey and let cook until it becomes light brown and crisp in places, stirring occasionally. Season lightly with salt, then scrape meat, and as much of the browned pieces at the bottom of the pan as you can, into a small bowl.
In the same pan, without washing it, add the chopped onion and 1 tablespoon oil, and turn the heat down to medium, scraping up any remaining turkey meat and mixing it into the onions. Sauté until the onion is very soft and translucent, about 5 minutes, then add the garlic, ginger, serrano chile and turmeric and sauté for another 2 minutes. Add turkey, tomatoes, peas and 1/3 cup water, and stir well. When almost all of the liquid has evaporated, and the peas, if using, are tender (about 8 minutes), add garam masala and a generous squeeze of lime juice. Mix well and loosen with a splash of water if the pan is starting to get dry. Simmer for 2 minutes. Taste and adjust with salt and more lime, if needed, then turn off the heat.
Open the rolls and lightly butter them. In a separate pan, over medium heat, place the rolls cut-side down and let them sit untouched until they’re evenly golden brown; flip to lightly brown the other side. Transfer rolls to a plate. Garnish the turkey mixture with chopped cilantro and onion, and serve warm with toasted rolls and remaining lime on the side. (Alternately, transfer the turkey into a serving bowl and serve with onion, cilantro and lime in separate bowls on the side.)
COLORFUL TURKEY STUFFED PEPPERS
Yield: 4 servings
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1321
View recipe with photo: http://diabeticgourmet.com/recipes/html/1321.shtml
Source: Jennie-O
Ingredients
2 bell peppers, preferably a mix of yellow, green or red
1/2 (16-ounce) package Jennie-O Extra Lean Ground Turkey Breast
1/4 cup chopped onion
2 cloves garlic, minced
1 tablespoon fresh basil or 1 teaspoon dried basil leaves
1/4 teaspoon salt, if desired
1/4 teaspoon freshly ground black pepper
1 (14-1/2-ounce) can low-sodium diced tomatoes or seasoned diced tomatoes, drained
1/2 cup cooked white or brown rice
3/4 cup shredded low-fat Cheddar cheese, divided
paprika, if desired
fresh parsley, if desired
Directions
Heat oven to 375F.
Cut bell peppers lengthwise through stems keeping stem halves intact to hold stuffing. Discard seeds and veins.
Cook peppers in boiling salted water 5 to 6 minutes or until crisp-tender. Drain and immediately place peppers in ice water to stop cooking process. Drain peppers well and place cut side up in 8 x 8-inch baking dish.
Cook ground turkey as specified on the package. Always cook to well-done, 165F as measured by a meat thermometer.
Add onion, garlic, basil, salt, if desired, ground pepper, tomatoes, and rice; continue to cook 5 to 6 minutes or until heated through and most of the juices have reduced.
Remove meat mixture from heat and stir in 1/2 cup cheese.
Mound heaping 1/2 cup of mixture into each pepper half.
Bake 20 minutes or until filling is hot and peppers are tender.
Remove peppers from oven and sprinkle remaining 1/4 cup cheese on top of peppers. Sprinkle with paprika and parsley, if desired.
Always cook to an internal temperature of 165F. Learn how to safely handle turkey.
Nutritional Information Per Serving: Calories: 160; Protein: 20 g; Fat: 2.5 g; Sodium: 210 mg; Cholesterol: 30 mg; Saturated Fat: 1 g; Dietary Fiber: 3 g; Sugars: 5 g; Carbohydrates: 14 g
QUICK TURKEY CHILI
This is from Southern Living, and begins, "Finish this turkey chili with your preferred toppings, like corn chips, cheese, and sour cream."
Active Time: 20 minutes; Total Time: 20 minutes; Servings: 4
To view this online, go to https://www.southernliving.com/quick-turkey-chili-8704058.
Ingredients
2 Tbsp. canola oil
1-1/2 cups chopped yellow onion (from 1 medium onion)
3/4 cup chopped red bell pepper (from 1 bell pepper)
3 Tbsp. taco seasoning mix (from 1 [1-oz.] envelope)
1 Tbsp. tomato paste
1 (14 1/2-oz.) can fire-roasted crushed tomatoes
1-1/2 cups water
1 lb. ground turkey (white and dark meat)
1 (15-oz.) can light red kidney beans, drained and rinsed
1-1/2 Tbsp. finely chopped chipotle chiles in adobo sauce (about 2 canned chiles)
1 tsp. kosher salt
Toppings: shredded Cheddar cheese, sour cream, sliced avocado, chopped fresh cilantro, and tortilla chips
Directions
Heat oil in a medium Dutch oven over medium-high. Add onion and bell pepper; cook, stirring occasionally, until lightly browned and softened, 5 to 7 minutes.
Add taco seasoning and tomato paste; cook, stirring constantly, until spices are fragrant and tomato paste has darkened, about 1 minute.
Stir in crushed tomatoes and water, scraping bottom of Dutch oven to release any browned bits.
Add turkey, and stir to break into smaller pieces.
Stir in beans, chiles, and salt. Bring to a simmer, undisturbed, over medium-high. Reduce heat to medium; simmer, uncovered, stirring occasionally, until turkey is no longer pink, about 8 minutes.
Ladle evenly into 4 bowls, and serve with desired toppings.
Frequently Asked Questions
How do you fix bland turkey chili?
If you find your turkey chili is bland after cooking, add extra seasonings as desired to bump up the flavor. Adding a splash of vinegar can also help wake up the flavors.
How do you thicken turkey chili?
To thicken up the chili, you can continue to simmer, add a cornstarch slurry, or lightly smash some of the beans for a thickened texture.
BEST TURKEY MEATLOAF
This is from the Food Network Kitchen, and begins, "A slightly lighter version of the all-American classic, this satisfying meatloaf uses chicken broth and soaked panko to stay moist, and a mix of fresh herbs for flavor. It’s the best turkey meatloaf you’ll find!"
Active Time: 20 minutes; Total Time: 1 hour 30 minutes; Yield: 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/best-turkey-meatloaf-recipe-7217376.
Ingredients
1/4 cup olive oil
1 large onion, chopped
2 teaspoons fresh thyme leaves
1 teaspoon minced fresh sage
Kosher salt and freshly ground black pepper
2 cloves garlic, grated
1 tablespoon tomato paste
3 tablespoons Worcestershire sauce
3/4 cup panko breadcrumbs
1/2 cup chicken broth
3 pounds ground turkey
2 large eggs
1/2 cup ketchup
Directions
Preheat the oven to 425 degrees F. Line a baking sheet with foil.
Heat the olive oil in a large skillet over medium heat. Add the onions, thyme, sage, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring often, until the onions are softened, about 10 minutes. Add the garlic and cook 1 minute more. Add the tomato paste and cook for 1 minute, stirring to incorporate. Stir in the Worcestershire. Remove from the heat and allow to cool.
Add the panko to a large mixing bowl and pour over the chicken broth so the breadcrumbs soak up the liquid. Add the turkey, eggs, 2 teaspoons salt, 1/2 teaspoon pepper and the cooled onion mixture and mix well with your hands until well combined. Form the mixture into a 10-by-5-inch loaf on the foil-lined baking sheet. Coat the top and sides with the ketchup.
Put the meatloaf in the oven and reduce the oven temperature to 350 degrees F. Bake until a thermometer inserted in the center of the loaf reads 165 degrees F, 45 minutes to 1 hour. Let cool slightly before slicing and serving.
CAMPBELL'S® EASY TURKEY POT PIE
I’m not sure where this recipe came from (other than from Campbell’s). I suspect I found it on the long-since-forgotten emailing list. Prep. time: 10 min. Cooking time: 30 min.
Serves: 4
Ingredients
1 can (10 3/4 oz.) Campbell's® Cream of Chicken Soup OR 98% Fat Free Cream of Chicken Soup
1 pkg. (about 9 oz.) frozen mixed vegetables, thawed
1 cup cubed cooked turkey OR chicken
1/2 cup milk
1 egg
1 cup all-purpose baking mix
Directions
Preheat oven to 400°F.
Mix soup, vegetables and turkey in 9" pie plate.
Mix milk, egg and baking mix. Pour over turkey mixture. Bake 30 min. or until golden.
Tips
*Or use Campbell's® Cream of Chicken with Herbs Soup.
Serve with a tossed green salad. For dessert serve pineapple tidbits.
TORRISI TURKEY
This is from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “The roast turkey breast that Rich Torrisi and Mario Carbone serve for lunch at their restaurant Parm in New York City is about the moistest, most luxuriously flavorful turkey available on the planet: rich and buttery, deep with rich turkey taste. They wrap a brined breast in plastic wrap and aluminum foil and place it in an intensely humid low-temperature oven that leaves the meat dense with moisture, heavy with flavor. Then they paint a glaze of honey and roasted garlic on the meat and place it in a hot, dry oven to create a crust. The result is turkey that tastes emphatically of turkey. And you can do it at home.”
Time: 4 hours, plus marinating; Yield: 12 servings
This was featured in “Chefs’ Tips for the Thanksgiving Meal”, and can be viewed online at https://cooking.nytimes.com/recipes/1014108-torrisi-turkey.
Ingredients
For Brining the Turkey:
1 cup kosher salt
1 cup sugar
2 boneless turkey breasts, 3 to 4 1/2 pounds each
For the Glaze:
8 heads garlic, lightly smashed but intact
4 teaspoons extra virgin olive oil
1/2 cup honey
1 tablespoon kosher salt
1 tablespoon pepper
1 tablespoon thyme leaves
Preparation
To brine the turkey: In a medium saucepan, bring 2 quarts water to a boil with the salt and sugar. Pour into a large pot, and add 2 quarts cold water. Once the brine is cool, submerge the turkey breasts and refrigerate overnight, or up to 24 hours.
To make the glaze: Heat oven to 375 degrees. Toss the garlic heads with the olive oil in a small casserole dish, cover and roast until the garlic is soft, about 1 hour and 10 minutes. Leave covered until cool enough to handle, then squeeze the garlic cloves from their skins into a food processor and purée. Add the honey, salt and pepper. Cover until ready to use.
To cook the turkey: Heat oven to 250 degrees. Remove the breasts from the brine and wrap each one four times in plastic wrap and once in aluminum foil. Insert an oven-safe thermometer into the center of one breast and place both on a wire rack in a roasting pan. Add water to reach to just below the rack. Cook until the internal temperature reaches 135 degrees, 2 to 3 hours. Near the end of cooking time, fill a large bowl halfway with ice water.
Remove the turkey from oven and raise temperature to 425 degrees. Without removing thermometer or wrapping, submerge the turkey in the ice bath for 5 minutes. Remove foil, plastic wrap and turkey skin. Pat dry and brush glaze liberally on all sides of the breasts. Roast until glaze is golden, 15 to 20 minutes. Sprinkle with fresh thyme and serve thinly sliced, hot or cold.
Enjoy!
ROAST TURKEY PAV
This is from Tejal Rao on The New York Times cooking e-newsletter. Tejal wrote, “This dish was inspired in equal measures by a cluttered refrigerator on the day after the Thanksgiving, and the pav bhaji of western India — a gloriously spiced mash of vegetables served with buttery, toasted buns. It works beautifully with roast turkey meat, cut into small pieces, though it's ideal for scraps of meat pulled off the turkey carcass after making stock, giving them a second life and infusing them with flavor. Serve the dish with garnishes of cilantro and red onion on the side, allowing people to determine their own ratios, or take control and garnish the whole pan yourself. Either way, don't skip buttering and toasting those rolls.”
Time: 35 minutes; Yield: 4 servings
This was featured in “Here Comes the Best Part of Thanksgiving: Leftovers, and can be viewed online at https://cooking.nytimes.com/recipes/1019055-roast-turkey-pav.
Ingredients
3 tablespoons grapeseed oil
1/2 pound roast turkey meat, chopped finely, or pulled from carcass after making stock
Kosher salt
1 white onion, chopped
2 cloves garlic, finely chopped
1 1/2-inch piece ginger, finely chopped
1 serrano chile, seeded and finely chopped
1 beefsteak tomato, chopped
1/3 cup frozen peas (optional)
1/4 teaspoon turmeric
1 1/2 teaspoons garam masala
1 lime, cut into 4 wedges
To Assemble:
4 potato rolls
1 tablespoon unsalted butter, room temperature
Handful of cilantro, chopped
1/4 red onion, finely chopped (about 2 tablespoons)
Preparation
Heat 2 tablespoons oil in a cast-iron skillet over medium-high heat, then add pulled turkey and let cook until it becomes light brown and crisp in places, stirring occasionally. Season lightly with salt, then scrape meat, and as much of the browned pieces at the bottom of the pan as you can, into a small bowl.
In the same pan, without washing it, add the chopped onion and 1 tablespoon oil, and turn the heat down to medium, scraping up any remaining turkey meat and mixing it into the onions. Sauté until the onion is very soft and translucent, about 5 minutes, then add the garlic, ginger, serrano chile and turmeric and sauté for another 2 minutes. Add turkey, tomatoes, peas and 1/3 cup water, and stir well. When almost all of the liquid has evaporated, and the peas, if using, are tender (about 8 minutes), add garam masala and a generous squeeze of lime juice. Mix well and loosen with a splash of water if the pan is starting to get dry. Simmer for 2 minutes. Taste and adjust with salt and more lime, if needed, then turn off the heat.
Open the rolls and lightly butter them. In a separate pan, over medium heat, place the rolls cut-side down and let them sit untouched until they’re evenly golden brown; flip to lightly brown the other side. Transfer rolls to a plate. Garnish the turkey mixture with chopped cilantro and onion, and serve warm with toasted rolls and remaining lime on the side. (Alternately, transfer the turkey into a serving bowl and serve with onion, cilantro and lime in separate bowls on the side.)
COLORFUL TURKEY STUFFED PEPPERS
Yield: 4 servings
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1321
View recipe with photo: http://diabeticgourmet.com/recipes/html/1321.shtml
Source: Jennie-O
Ingredients
2 bell peppers, preferably a mix of yellow, green or red
1/2 (16-ounce) package Jennie-O Extra Lean Ground Turkey Breast
1/4 cup chopped onion
2 cloves garlic, minced
1 tablespoon fresh basil or 1 teaspoon dried basil leaves
1/4 teaspoon salt, if desired
1/4 teaspoon freshly ground black pepper
1 (14-1/2-ounce) can low-sodium diced tomatoes or seasoned diced tomatoes, drained
1/2 cup cooked white or brown rice
3/4 cup shredded low-fat Cheddar cheese, divided
paprika, if desired
fresh parsley, if desired
Directions
Heat oven to 375F.
Cut bell peppers lengthwise through stems keeping stem halves intact to hold stuffing. Discard seeds and veins.
Cook peppers in boiling salted water 5 to 6 minutes or until crisp-tender. Drain and immediately place peppers in ice water to stop cooking process. Drain peppers well and place cut side up in 8 x 8-inch baking dish.
Cook ground turkey as specified on the package. Always cook to well-done, 165F as measured by a meat thermometer.
Add onion, garlic, basil, salt, if desired, ground pepper, tomatoes, and rice; continue to cook 5 to 6 minutes or until heated through and most of the juices have reduced.
Remove meat mixture from heat and stir in 1/2 cup cheese.
Mound heaping 1/2 cup of mixture into each pepper half.
Bake 20 minutes or until filling is hot and peppers are tender.
Remove peppers from oven and sprinkle remaining 1/4 cup cheese on top of peppers. Sprinkle with paprika and parsley, if desired.
Always cook to an internal temperature of 165F. Learn how to safely handle turkey.
Nutritional Information Per Serving: Calories: 160; Protein: 20 g; Fat: 2.5 g; Sodium: 210 mg; Cholesterol: 30 mg; Saturated Fat: 1 g; Dietary Fiber: 3 g; Sugars: 5 g; Carbohydrates: 14 g
QUICK TURKEY CHILI
This is from Southern Living, and begins, "Finish this turkey chili with your preferred toppings, like corn chips, cheese, and sour cream."
Active Time: 20 minutes; Total Time: 20 minutes; Servings: 4
To view this online, go to https://www.southernliving.com/quick-turkey-chili-8704058.
Ingredients
2 Tbsp. canola oil
1-1/2 cups chopped yellow onion (from 1 medium onion)
3/4 cup chopped red bell pepper (from 1 bell pepper)
3 Tbsp. taco seasoning mix (from 1 [1-oz.] envelope)
1 Tbsp. tomato paste
1 (14 1/2-oz.) can fire-roasted crushed tomatoes
1-1/2 cups water
1 lb. ground turkey (white and dark meat)
1 (15-oz.) can light red kidney beans, drained and rinsed
1-1/2 Tbsp. finely chopped chipotle chiles in adobo sauce (about 2 canned chiles)
1 tsp. kosher salt
Toppings: shredded Cheddar cheese, sour cream, sliced avocado, chopped fresh cilantro, and tortilla chips
Directions
Heat oil in a medium Dutch oven over medium-high. Add onion and bell pepper; cook, stirring occasionally, until lightly browned and softened, 5 to 7 minutes.
Add taco seasoning and tomato paste; cook, stirring constantly, until spices are fragrant and tomato paste has darkened, about 1 minute.
Stir in crushed tomatoes and water, scraping bottom of Dutch oven to release any browned bits.
Add turkey, and stir to break into smaller pieces.
Stir in beans, chiles, and salt. Bring to a simmer, undisturbed, over medium-high. Reduce heat to medium; simmer, uncovered, stirring occasionally, until turkey is no longer pink, about 8 minutes.
Ladle evenly into 4 bowls, and serve with desired toppings.
Frequently Asked Questions
How do you fix bland turkey chili?
If you find your turkey chili is bland after cooking, add extra seasonings as desired to bump up the flavor. Adding a splash of vinegar can also help wake up the flavors.
How do you thicken turkey chili?
To thicken up the chili, you can continue to simmer, add a cornstarch slurry, or lightly smash some of the beans for a thickened texture.
Wednesday, February 4, 2026
Wednesday Recipes
We're half-way through the week. Here are six recipes to help you through the day, including Slow Cooker Chicken Stroganoff and Slow-Cooker Stuffed Peppers. Enjoy!
GOLDEN DINER'S TUNA MELT
This recipe is from Sam Yoo and adapted by Alexa Weibel on The New York Times cooking enewsletter. For this recipe, Alexa wrote, "This tuna melt, which was adapted from Sam Yoo, the owner and chef of Golden Diner in New York, is almost more about the textures than the tuna: Two slices of rye bread, crisped in butter and adorned with melted American cheese, sandwich a hefty scoop of tuna salad and a fistful of salt-and-vinegar potato chips. The sandwich will crunch, audibly, as you smash it together, and again between your teeth as you eat it. But the tuna salad is equally memorable: Reminiscent of the flavors of a Big Mac, its tangy, mayo-based sauce gets a hefty dose of acidity from minced bread and butter pickles, mustard, vinegar and Tabasco. This tuna melt eats like a tuna grilled cheese and proves that the best sandwiches are all about contrast: hot and cold, buttery and tangy, crispy and creamy."
Prep Time: 15 minutes; Cook Time: 30 minutes, plus at least 1 hour chilling; Total Time: 45 minutes, plus at least 1 hour chilling; Yield: 4 sandwiches
To view this online, go to https://cooking.nytimes.com/recipes/1025844-golden-diners-tuna-melt. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more. Go ahead, I'll wait...(Tap, tap, tap.)
Ingredients
For the Tuna Salad
1/3 cup mayonnaise
1/4 cup minced bread and butter pickles
1-1/2 teaspoons yellow mustard
Scant 1/2 teaspoon distilled white vinegar
1/4 teaspoon smoked paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 cup extra-virgin olive oil
2 (5-ounce) cans yellowfin tuna packed in water, drained (all of the water squeezed out)
1/3 cup minced red onion
1/3 cup minced celery
1/2 teaspoon Tabasco (or to taste)
Salt
For the Sandwiches
6 tablespoons softened unsalted butter
8 slices rye bread (or other sandwich bread)
Salt-and-vinegar potato chips
6 slices American Cheese
Preparation
Prepare the tuna salad: In a medium bowl, combine the mayonnaise, minced pickles, mustard, vinegar, paprika, garlic powder and onion powder, then slowly drizzle in the olive oil with one hand while whisking the mixture with the other. Add the drained tuna, red onion and celery; fold to combine. Season to taste with Tabasco and salt; refrigerate until chilled, at least 1 hour and up to 2 days.
Cook the sandwiches: Heat a griddle or large skillet over medium heat. Meanwhile, lightly butter one side of each slice of bread. Working in batches as needed, add the bread to the heated griddle, buttered-side down, and divide the cheese among 4 slices of bread, tearing cheese to fit in a single layer (1-1/2 pieces per slice of bread). Cook until the cheese is melted and the bread is crispy and golden, about 4 minutes. Transfer toasts to a large cutting board for assembly.
Divide the cold tuna mix among 4 slices (about 1/2 cup each), schmearing it to cover each piece from edge to edge. Add a handful of chips on top and close the sandwiches with the other slices of bread, toasted-side up. Using a serrated knife, cut sandwiches in half diagonally and serve while the bread is warm.
EASY CHICKEN SALAD
This is from Lidey Heuck at The New York Times cooking enewsletter. For this yummy recipe, Lidey wrote, "This simple chicken salad makes great use of leftover chicken, though you can certainly use a rotisserie chicken or roast or boil chicken breasts for this recipe. The recipe calls for classic crunchy mix-ins such as grapes, celery and pecans, but feel free to make it your own: Use a diced tart apple in place of the grapes, or toss in a handful of dried cranberries. Chicken salad gets better as it sits, so make this at least a few hours in advance if you can, or make it on Monday to have on hand for lunches all week long."
Prep Time: 15 minutes; Cook Time: 5 minutes; Total Time: 20 minutes; Yield: 4 to 6 servings
To view this online, go to https://cooking.nytimes.com/recipes/1025482-easy-chicken-salad. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
1/2 cup mayonnaise
1 tablespoon white wine vinegar
1/2 teaspoon Dijon mustard
Salt and pepper
3 cups diced cooked chicken breast
1/2 cup finely chopped celery (about 1 large stalk)
1/2 cup seedless grapes, quartered
1/2 cup toasted pecans, chopped (see Tip)
1/4 cup minced red onion (about 1/4 small onion)
2 tablespoons chopped fresh parsley
Toasted bread, lettuce cups or crackers, for serving
Preparation
In a large bowl, combine the mayonnaise, vinegar, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper; whisk until smooth. Add the chicken, celery, grapes, pecans, onion and parsley and mix well. Season with more salt and pepper to taste.
Serve on toasted bread or lettuce cups, or with crackers. Chicken salad will keep for up to 5 days in the refrigerator.
Tip
Toast pecans on a baking sheet at 350 degrees for 8 to 10 minutes.
COLORFUL TURKEY STUFFED PEPPERS
Yield: 4 servings
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1321
View recipe with photo: http://diabeticgourmet.com/recipes/html/1321.shtml
Source: Jennie-O
Ingredients
2 bell peppers, preferably a mix of yellow, green or red
1/2 (16-ounce) package Jennie-O Extra Lean Ground Turkey Breast
1/4 cup chopped onion
2 cloves garlic, minced
1 tablespoon fresh basil or 1 teaspoon dried basil leaves
1/4 teaspoon salt, if desired
1/4 teaspoon freshly ground black pepper
1 (14-1/2-ounce) can low-sodium diced tomatoes or seasoned diced tomatoes, drained
1/2 cup cooked white or brown rice
3/4 cup shredded low-fat Cheddar cheese, divided
paprika, if desired
fresh parsley, if desired
Directions
Heat oven to 375F.
Cut bell peppers lengthwise through stems keeping stem halves intact to hold stuffing. Discard seeds and veins.
Cook peppers in boiling salted water 5 to 6 minutes or until crisp-tender. Drain and immediately place peppers in ice water to stop cooking process. Drain peppers well and place cut side up in 8 x 8-inch baking dish.
Cook ground turkey as specified on the package. Always cook to well-done, 165F as measured by a meat thermometer.
Add onion, garlic, basil, salt, if desired, ground pepper, tomatoes, and rice; continue to cook 5 to 6 minutes or until heated through and most of the juices have reduced.
Remove meat mixture from heat and stir in 1/2 cup cheese.
Mound heaping 1/2 cup of mixture into each pepper half.
Bake 20 minutes or until filling is hot and peppers are tender.
Remove peppers from oven and sprinkle remaining 1/4 cup cheese on top of peppers. Sprinkle with paprika and parsley, if desired.
Always cook to an internal temperature of 165F. Learn how to safely handle turkey.
Nutritional Information Per Serving: Calories: 160; Protein: 20 g; Fat: 2.5 g; Sodium: 210 mg; Cholesterol: 30 mg; Saturated Fat: 1 g; Dietary Fiber: 3 g; Sugars: 5 g; Carbohydrates: 14 g
MILLION DOLLAR PASTA SALAD
This is from Kimberly Holland at Southern Living. For this recipe, Kimberly wrote, "Million dollar pasta salad is inspired by a dip of a similar tax bracket. Zesty, ranchy, and tangy, each bite feels like a combination of a classic BLT with fresh, well-balanced ranch dressing. The tomatoes, bell peppers, scallions, red onions, and fresh herbs add lots of texture in flavor. Mini penne pasta is the perfect size for each bite, allowing you to get a little bit of everything, but you can use another shape. Finishing it off, the bacon is crispy and adds a nice smokiness to the dish while the cheese rounds out the umami notes.
"This would be the perfect addition to a potluck, or serve with grilled chicken thighs, barbecue, or grilled burgers for the ultimate backyard cookout."
Active Time: 35 minutes; Total Time: 1 hour 35 minutes; Servings: 14
To view this online, go to https://www.southernliving.com/million-dollar-pasta-salad-11771238.
Ingredients
1 (16 oz.) uncooked mini penne or penne pasta
1 cup mayonnaise
1/4 cup whole buttermilk
1/4 cup dry ranch seasoning mix (from 2 [1 oz.] envelopes)
1/2 tsp. garlic powder
1/2 tsp., plus 1/8 tsp. freshly ground black pepper, divided
2 cups cherry tomatoes, halved (from 1 pt.)
10 slices thick-cut bacon, cooked and chopped (about 1-1/4 cups)
1 cup finely chopped red bell pepper (from 1 medium [9-oz.] pepper)
1/2 cup finely chopped red onion (from 1 small [4-oz.] onion)
1/2 cup chopped mixed fresh herbs (such as parsley, chives, and dill)
1/2 cup thinly sliced scallions (from 2 scallions), plus more for garnish
6 oz. sharp Cheddar cheese, shredded, divided (about 1-1/2 cups)
Directions
Gather all ingredients.
Bring a large pot of salted water to boil over high. Cook pasta according to package directions until tender. Drain and rinse in a colander under cool running water; set aside.
Whisk together mayonnaise, buttermilk, ranch seasoning, garlic powder, and 1/2 teaspoon of the black pepper in a large bowl until smooth.
Stir in cooled pasta, tomatoes, bacon, bell pepper, onion, herbs, scallions, and 1 cup of the Cheddar until well coated. Cover with plastic wrap and refrigerate until well chilled, at least 1 hour or up to 8 hours.
Transfer pasta salad to a large bowl. Top with remaining 1/2 cup Cheddar and 1/8 teaspoon black pepper; garnish with additional scallions.
SLOW-COOKER STUFFED PEPPERS
This recipe is from Betty Crocker, and begins, "There’s a whole lot to love about stuffed peppers. They’re hearty, made with inexpensive ingredients and they taste great—even to veggie skeptics. And now, they’re slow-cooker friendly! Spend 20 minutes prepping and you can walk away for the rest of the day, as this slow-cooker stuffed pepper recipe cooks for around five hours."
Prep Time: 20 minutes; Total Time: 5 hours 15 minutes; Servings: 6
To view this online, click here.
Ingredients
6 large bell peppers
1 lb ground beef (at least 80% lean)
1 cup finely chopped onions
1 teaspoon salt
1 teaspoon black pepper
6 cloves garlic, finely chopped
1-1/2 cups cooked white rice
1 can (15 oz) Muir Glen™ organic tomato sauce
2 cups shredded cheddar cheese (8 oz)
Instructions
Spray 6-quart oval slow cooker with cooking spray. Trim tops off bell peppers; remove ribs and seeds. Set aside.
In 12-inch nonstick skillet over medium-high heat, cook beef, onions, salt and pepper 8 to 10 minutes, stirring frequently, until beef is cooked through and onion softens. Add garlic; cook 15 seconds. Drain.
Stir rice and 1/2 cup of the tomato sauce into beef mixture in skillet; mix to combine. Stir in 1 cup of the cheese. Stuff peppers with beef mixture; arrange in slow cooker. Pour remaining tomato sauce over peppers.
Cover; cook on Low heat setting 4 1/2 to 5 1/2 hours or until peppers are soft. Top peppers with remaining 1 cup cheese. Cover; cook 3 to 8 minutes longer or until cheese is melted.
Use slotted spoon to lift peppers from slow cooker.
SLOW COOKER CHICKEN STROGANOFF
This is from the Food Network, and begins, "Move over beef -- chicken is in the house. This great weeknight meal takes less than 15 minutes to prep, then the slow cooker does the rest."
Active Time: 15 minutes; Total Time: 4 hours 15 minutes; Yield: 4 to 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/slow-cooker-chicken-stroganoff-5536626.
Ingredients
2 cups low-sodium chicken broth
1/4 cup all-purpose flour
1 tablespoon tomato paste
One 1-ounce package dry onion soup mix
Kosher salt and freshly ground black pepper
8 ounces button mushrooms, quartered
6 boneless, skinless chicken thighs (about 1-3/4 pounds)
12 ounces egg noodles
4 tablespoons butter, cut into pieces
4 ounces cream cheese, at room temperature
Chopped fresh parsley, for serving
Special equipment: a 6-quart slow cooker
Directions
Whisk together the broth, flour, tomato paste, onion soup mix, 1 teaspoon salt and 1/2 teaspoon pepper in a medium bowl until combined. Add to a 6-quart slow cooker and top with the mushrooms and chicken. Cover and cook on high for 4 hours.
When ready to serve, bring a large pot of water to a boil; salt the water generously. Add the noodles and cook until al dente according to the package directions. Drain and toss in a large bowl with the butter until the butter is melted and the noodles are completely coated.
Transfer the chicken to a small bowl and shred with 2 forks. Whisk the cream cheese into the sauce until completely incorporated; stir in the chicken and noodles. Top with parsley before serving.
GOLDEN DINER'S TUNA MELT
This recipe is from Sam Yoo and adapted by Alexa Weibel on The New York Times cooking enewsletter. For this recipe, Alexa wrote, "This tuna melt, which was adapted from Sam Yoo, the owner and chef of Golden Diner in New York, is almost more about the textures than the tuna: Two slices of rye bread, crisped in butter and adorned with melted American cheese, sandwich a hefty scoop of tuna salad and a fistful of salt-and-vinegar potato chips. The sandwich will crunch, audibly, as you smash it together, and again between your teeth as you eat it. But the tuna salad is equally memorable: Reminiscent of the flavors of a Big Mac, its tangy, mayo-based sauce gets a hefty dose of acidity from minced bread and butter pickles, mustard, vinegar and Tabasco. This tuna melt eats like a tuna grilled cheese and proves that the best sandwiches are all about contrast: hot and cold, buttery and tangy, crispy and creamy."
Prep Time: 15 minutes; Cook Time: 30 minutes, plus at least 1 hour chilling; Total Time: 45 minutes, plus at least 1 hour chilling; Yield: 4 sandwiches
To view this online, go to https://cooking.nytimes.com/recipes/1025844-golden-diners-tuna-melt. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more. Go ahead, I'll wait...(Tap, tap, tap.)
Ingredients
For the Tuna Salad
1/3 cup mayonnaise
1/4 cup minced bread and butter pickles
1-1/2 teaspoons yellow mustard
Scant 1/2 teaspoon distilled white vinegar
1/4 teaspoon smoked paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 cup extra-virgin olive oil
2 (5-ounce) cans yellowfin tuna packed in water, drained (all of the water squeezed out)
1/3 cup minced red onion
1/3 cup minced celery
1/2 teaspoon Tabasco (or to taste)
Salt
For the Sandwiches
6 tablespoons softened unsalted butter
8 slices rye bread (or other sandwich bread)
Salt-and-vinegar potato chips
6 slices American Cheese
Preparation
Prepare the tuna salad: In a medium bowl, combine the mayonnaise, minced pickles, mustard, vinegar, paprika, garlic powder and onion powder, then slowly drizzle in the olive oil with one hand while whisking the mixture with the other. Add the drained tuna, red onion and celery; fold to combine. Season to taste with Tabasco and salt; refrigerate until chilled, at least 1 hour and up to 2 days.
Cook the sandwiches: Heat a griddle or large skillet over medium heat. Meanwhile, lightly butter one side of each slice of bread. Working in batches as needed, add the bread to the heated griddle, buttered-side down, and divide the cheese among 4 slices of bread, tearing cheese to fit in a single layer (1-1/2 pieces per slice of bread). Cook until the cheese is melted and the bread is crispy and golden, about 4 minutes. Transfer toasts to a large cutting board for assembly.
Divide the cold tuna mix among 4 slices (about 1/2 cup each), schmearing it to cover each piece from edge to edge. Add a handful of chips on top and close the sandwiches with the other slices of bread, toasted-side up. Using a serrated knife, cut sandwiches in half diagonally and serve while the bread is warm.
EASY CHICKEN SALAD
This is from Lidey Heuck at The New York Times cooking enewsletter. For this yummy recipe, Lidey wrote, "This simple chicken salad makes great use of leftover chicken, though you can certainly use a rotisserie chicken or roast or boil chicken breasts for this recipe. The recipe calls for classic crunchy mix-ins such as grapes, celery and pecans, but feel free to make it your own: Use a diced tart apple in place of the grapes, or toss in a handful of dried cranberries. Chicken salad gets better as it sits, so make this at least a few hours in advance if you can, or make it on Monday to have on hand for lunches all week long."
Prep Time: 15 minutes; Cook Time: 5 minutes; Total Time: 20 minutes; Yield: 4 to 6 servings
To view this online, go to https://cooking.nytimes.com/recipes/1025482-easy-chicken-salad. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
1/2 cup mayonnaise
1 tablespoon white wine vinegar
1/2 teaspoon Dijon mustard
Salt and pepper
3 cups diced cooked chicken breast
1/2 cup finely chopped celery (about 1 large stalk)
1/2 cup seedless grapes, quartered
1/2 cup toasted pecans, chopped (see Tip)
1/4 cup minced red onion (about 1/4 small onion)
2 tablespoons chopped fresh parsley
Toasted bread, lettuce cups or crackers, for serving
Preparation
In a large bowl, combine the mayonnaise, vinegar, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper; whisk until smooth. Add the chicken, celery, grapes, pecans, onion and parsley and mix well. Season with more salt and pepper to taste.
Serve on toasted bread or lettuce cups, or with crackers. Chicken salad will keep for up to 5 days in the refrigerator.
Tip
Toast pecans on a baking sheet at 350 degrees for 8 to 10 minutes.
COLORFUL TURKEY STUFFED PEPPERS
Yield: 4 servings
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1321
View recipe with photo: http://diabeticgourmet.com/recipes/html/1321.shtml
Source: Jennie-O
Ingredients
2 bell peppers, preferably a mix of yellow, green or red
1/2 (16-ounce) package Jennie-O Extra Lean Ground Turkey Breast
1/4 cup chopped onion
2 cloves garlic, minced
1 tablespoon fresh basil or 1 teaspoon dried basil leaves
1/4 teaspoon salt, if desired
1/4 teaspoon freshly ground black pepper
1 (14-1/2-ounce) can low-sodium diced tomatoes or seasoned diced tomatoes, drained
1/2 cup cooked white or brown rice
3/4 cup shredded low-fat Cheddar cheese, divided
paprika, if desired
fresh parsley, if desired
Directions
Heat oven to 375F.
Cut bell peppers lengthwise through stems keeping stem halves intact to hold stuffing. Discard seeds and veins.
Cook peppers in boiling salted water 5 to 6 minutes or until crisp-tender. Drain and immediately place peppers in ice water to stop cooking process. Drain peppers well and place cut side up in 8 x 8-inch baking dish.
Cook ground turkey as specified on the package. Always cook to well-done, 165F as measured by a meat thermometer.
Add onion, garlic, basil, salt, if desired, ground pepper, tomatoes, and rice; continue to cook 5 to 6 minutes or until heated through and most of the juices have reduced.
Remove meat mixture from heat and stir in 1/2 cup cheese.
Mound heaping 1/2 cup of mixture into each pepper half.
Bake 20 minutes or until filling is hot and peppers are tender.
Remove peppers from oven and sprinkle remaining 1/4 cup cheese on top of peppers. Sprinkle with paprika and parsley, if desired.
Always cook to an internal temperature of 165F. Learn how to safely handle turkey.
Nutritional Information Per Serving: Calories: 160; Protein: 20 g; Fat: 2.5 g; Sodium: 210 mg; Cholesterol: 30 mg; Saturated Fat: 1 g; Dietary Fiber: 3 g; Sugars: 5 g; Carbohydrates: 14 g
MILLION DOLLAR PASTA SALAD
This is from Kimberly Holland at Southern Living. For this recipe, Kimberly wrote, "Million dollar pasta salad is inspired by a dip of a similar tax bracket. Zesty, ranchy, and tangy, each bite feels like a combination of a classic BLT with fresh, well-balanced ranch dressing. The tomatoes, bell peppers, scallions, red onions, and fresh herbs add lots of texture in flavor. Mini penne pasta is the perfect size for each bite, allowing you to get a little bit of everything, but you can use another shape. Finishing it off, the bacon is crispy and adds a nice smokiness to the dish while the cheese rounds out the umami notes.
"This would be the perfect addition to a potluck, or serve with grilled chicken thighs, barbecue, or grilled burgers for the ultimate backyard cookout."
Active Time: 35 minutes; Total Time: 1 hour 35 minutes; Servings: 14
To view this online, go to https://www.southernliving.com/million-dollar-pasta-salad-11771238.
Ingredients
1 (16 oz.) uncooked mini penne or penne pasta
1 cup mayonnaise
1/4 cup whole buttermilk
1/4 cup dry ranch seasoning mix (from 2 [1 oz.] envelopes)
1/2 tsp. garlic powder
1/2 tsp., plus 1/8 tsp. freshly ground black pepper, divided
2 cups cherry tomatoes, halved (from 1 pt.)
10 slices thick-cut bacon, cooked and chopped (about 1-1/4 cups)
1 cup finely chopped red bell pepper (from 1 medium [9-oz.] pepper)
1/2 cup finely chopped red onion (from 1 small [4-oz.] onion)
1/2 cup chopped mixed fresh herbs (such as parsley, chives, and dill)
1/2 cup thinly sliced scallions (from 2 scallions), plus more for garnish
6 oz. sharp Cheddar cheese, shredded, divided (about 1-1/2 cups)
Directions
Gather all ingredients.
Bring a large pot of salted water to boil over high. Cook pasta according to package directions until tender. Drain and rinse in a colander under cool running water; set aside.
Whisk together mayonnaise, buttermilk, ranch seasoning, garlic powder, and 1/2 teaspoon of the black pepper in a large bowl until smooth.
Stir in cooled pasta, tomatoes, bacon, bell pepper, onion, herbs, scallions, and 1 cup of the Cheddar until well coated. Cover with plastic wrap and refrigerate until well chilled, at least 1 hour or up to 8 hours.
Transfer pasta salad to a large bowl. Top with remaining 1/2 cup Cheddar and 1/8 teaspoon black pepper; garnish with additional scallions.
SLOW-COOKER STUFFED PEPPERS
This recipe is from Betty Crocker, and begins, "There’s a whole lot to love about stuffed peppers. They’re hearty, made with inexpensive ingredients and they taste great—even to veggie skeptics. And now, they’re slow-cooker friendly! Spend 20 minutes prepping and you can walk away for the rest of the day, as this slow-cooker stuffed pepper recipe cooks for around five hours."
Prep Time: 20 minutes; Total Time: 5 hours 15 minutes; Servings: 6
To view this online, click here.
Ingredients
6 large bell peppers
1 lb ground beef (at least 80% lean)
1 cup finely chopped onions
1 teaspoon salt
1 teaspoon black pepper
6 cloves garlic, finely chopped
1-1/2 cups cooked white rice
1 can (15 oz) Muir Glen™ organic tomato sauce
2 cups shredded cheddar cheese (8 oz)
Instructions
Spray 6-quart oval slow cooker with cooking spray. Trim tops off bell peppers; remove ribs and seeds. Set aside.
In 12-inch nonstick skillet over medium-high heat, cook beef, onions, salt and pepper 8 to 10 minutes, stirring frequently, until beef is cooked through and onion softens. Add garlic; cook 15 seconds. Drain.
Stir rice and 1/2 cup of the tomato sauce into beef mixture in skillet; mix to combine. Stir in 1 cup of the cheese. Stuff peppers with beef mixture; arrange in slow cooker. Pour remaining tomato sauce over peppers.
Cover; cook on Low heat setting 4 1/2 to 5 1/2 hours or until peppers are soft. Top peppers with remaining 1 cup cheese. Cover; cook 3 to 8 minutes longer or until cheese is melted.
Use slotted spoon to lift peppers from slow cooker.
SLOW COOKER CHICKEN STROGANOFF
This is from the Food Network, and begins, "Move over beef -- chicken is in the house. This great weeknight meal takes less than 15 minutes to prep, then the slow cooker does the rest."
Active Time: 15 minutes; Total Time: 4 hours 15 minutes; Yield: 4 to 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/slow-cooker-chicken-stroganoff-5536626.
Ingredients
2 cups low-sodium chicken broth
1/4 cup all-purpose flour
1 tablespoon tomato paste
One 1-ounce package dry onion soup mix
Kosher salt and freshly ground black pepper
8 ounces button mushrooms, quartered
6 boneless, skinless chicken thighs (about 1-3/4 pounds)
12 ounces egg noodles
4 tablespoons butter, cut into pieces
4 ounces cream cheese, at room temperature
Chopped fresh parsley, for serving
Special equipment: a 6-quart slow cooker
Directions
Whisk together the broth, flour, tomato paste, onion soup mix, 1 teaspoon salt and 1/2 teaspoon pepper in a medium bowl until combined. Add to a 6-quart slow cooker and top with the mushrooms and chicken. Cover and cook on high for 4 hours.
When ready to serve, bring a large pot of water to a boil; salt the water generously. Add the noodles and cook until al dente according to the package directions. Drain and toss in a large bowl with the butter until the butter is melted and the noodles are completely coated.
Transfer the chicken to a small bowl and shred with 2 forks. Whisk the cream cheese into the sauce until completely incorporated; stir in the chicken and noodles. Top with parsley before serving.
Wednesday, January 28, 2026
Stuffed Peppers
If you love Stuffed Peppers as much as I do, today's post is sure to please. Check out the Mediterranean Stuffed Peppers, the Colorful Turkey Stuffed Peppers, and the rest of today's yumminess. Enjoy!
STUFFED BELL PEPPERS
This is from Ree Drummond on the Food Network, and begins, "Ree Drummond’s fan-favorite recipe makes for a hearty, comforting and budget-friendly weeknight supper."
Active Time: 45 minutes; Total Time: 1 hour 35 minutes; Level: Easy; Yield: 4 to 6 servings
To view this online, click here.
Ingredients
6 bell peppers, any color
4 tablespoons olive oil, plus more for drizzling
8 ounces lean ground beef
Kosher salt and freshly ground black pepper
1 onion, finely diced
2 cloves garlic, chopped
1 medium zucchini, finely diced
4 Roma tomatoes, seeded and finely diced
Red pepper flakes, as needed
1 cup cooked long-grain and wild rice
1-1/2 cups grated pepper Jack cheese
Directions
Preheat the oven to 350 degrees F.
Cut the tops off the peppers. Remove and discard the stems, then finely chop the tops; set aside. Scoop out the seeds and as much of the membrane as you can. Place the peppers cut-side up in a baking dish just large enough to hold them upright.
Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking up the lumps, until the meat is cooked through and just beginning to brown, 8 to 10 minutes. Remove to a paper towel-lined plate to get rid of the fat.
Wipe out the skillet and add the remaining 2 tablespoons olive oil. Add the onions and chopped peppers and cook until beginning to soften, 3 to 4 minutes. Add the garlic and zucchini and cook for another minute. Add the tomatoes and season with salt and a pinch or 2 of red pepper flakes. Cook until everything is heated through, then stir in the beef and rice. Taste and adjust the seasoning. Stir in 1 cup of the cheese.
Fill the peppers with the rice mixture and top each with a sprinkle of the remaining 1/2 cup cheese. Pour a small amount of water into the bottom of the baking dish and drizzle the peppers with a little olive oil. Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, another 15 to 20 minutes.
TACO STUFFED PEPPERS
This comes from Lauren Miyahira on Delish, and begins, “Taco 'bout a healthy dinner!”
Total Time: 35 minutes; Prep Time: 15 minutes; Level: Easy; Yield: 6
To view this online, click here.
Ingredients
extra-virgin olive oil
1/2 Onion, chopped (about 1 cup)
1 clove garlic, minced
1 lb. ground beef
kosher salt
Freshly ground black pepper
2 tbsp. Chopped cilantro
1 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. smoked paprika
3 bell peppers, halved (seeds removed)
1 c. shredded Cheddar
1 c. Shredded Monterey Jack
1 c. Shredded lettuce
Pico de gallo, for serving
Hot sauce, for serving
Lime wedges, for serving
Directions
Preheat oven to 375° and spray a large baking dish with cooking spray.
In a large skillet over medium heat, heat about 1 tablespoon olive oil.
Add onion and cook until the onion is tender, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Add ground beef and cook until no longer pink, about 5 minutes. Drain fat.
Add chili powder, ground cumin, and paprika to beef mixture, then season with salt and pepper.
Drizzle bell peppers with olive oil and season with salt and pepper. Place the peppers, cut side up, in the baking dish and spoon meat mixture into each pepper. Top with cheese and bake until the cheese is melted and the peppers are crisp-tender, about 20 minutes.
Top each pepper with lettuce and serve with pico de gallo, hot sauce, and lime wedges.
STUFFED PEPPERS
This is from Lidey Heuck in The New York Times cooking enewsletter. The recipe begins, "These classic stuffed peppers are as flexible as they are delicious: The filling combines lean ground beef with sautéed vegetables and cooked white rice (the perfect use for leftover takeout rice!), but ground turkey, chicken or pork can be substituted in its place. Topped with melty mozzarella, these peppers will feed a hungry crowd. For a speedy weeknight dinner, make the filling, stuff the peppers and refrigerate for up to 24 hours before baking."
Time: 1-1/4 hours; Makes 6 to 8 servings
To view this online, go to https://cooking.nytimes.com/recipes/1021007-stuffed-peppers.
Ingredients
4 large red, orange or yellow bell peppers
2 tablespoons olive oil
1 cup finely chopped fennel bulb (about 1/2 a small bulb) or celery
1 cup finely chopped yellow onion (about 1 small)
3 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon red-pepper flakes
1 pound ground beef (at least 15 percent fat), turkey, chicken or pork
3/4 cup dry white wine, chicken broth or vegetable broth
1 (14-ounce) can diced fire-roasted tomatoes
1-1/2 teaspoons kosher salt, plus more to taste
1/2 teaspoon black pepper, plus more to taste
1 cup cooked white or brown rice
1/4 cup grated Parmesan
2 tablespoons minced fresh parsley, plus more for serving (optional)
1 cup shredded mozzarella, provolone or other semifirm cheese
Preparation
Heat the oven to 400 degrees. Cut the peppers in half lengthwise and carefully remove core, seeds and ribs using a paring knife. Arrange the peppers, cut-sides up, in a 9-by-13-inch pan or other baking dish in which they fit snugly.
In a large (12-inch) skillet, heat the olive oil over medium. Add the fennel and onions and cook, stirring occasionally, until tender, 6 to 8 minutes. Stir in the garlic, oregano and red-pepper flakes, and cook until the garlic is fragrant, about 1 minute. Add the beef and cook, breaking up the meat with a wooden spoon, for 3 to 5 minutes, until no longer pink.
Add 1/2 cup wine, increase the heat to medium-high and cook, scraping the bottom of the pan, until the liquid in the pan is reduced by about half.
Add the tomatoes and their juices, salt and pepper, and bring to a boil. Remove from the heat and stir in the rice, Parmesan and parsley, if using. Taste and adjust seasonings.
Divide the mixture among the peppers. Pour the remaining 1/4 cup wine into the bottom of the dish, wrap tightly with foil and bake for 35 to 40 minutes, until a paring knife easily pierces the peppers. Remove the foil and spoon any juices that have accumulated in the bottom of the pan onto the peppers. Sprinkle the mozzarella evenly onto the peppers and bake another 10 to 15 minutes, until the mozzarella is melted and beginning to brown.
Allow the peppers to cool for 5 minutes, sprinkle with parsley, if using, and serve hot.
ITALIAN GRILLED STUFFED PEPPERS
This comes from Kraft and begins, “Discover these Italian Grilled Stuffed Peppers and bring a little bit of Italy into your kitchen! These grilled stuffed peppers are delicious!”
Prep Time: 20 minutes; Total Time: 45 minutes; Servings: 6 servings
To view this online, click here.
Ingredients
1-3/4 cups water, divided
1-1/2 cups instant brown rice, uncooked
2 cups frozen BOCA Veggie Ground Crumbles
1 small zucchini, chopped
1 tsp. dried Italian seasoning
1-1/2 cups OLIVO by CLASSICO Traditional Pasta Sauce, divided
1-1/2 cups KRAFT 2% Milk Shredded Mozzarella Cheese, divided
1 large each red, yellow and green pepper, cut lengthwise in half, seeded
Directions
Heat grill to medium-high heat.
Bring 1-1/2 cups water to boil in medium saucepan. Add rice; cover. Simmer 5 min. Remove from heat; let stand 5 min. Stir in crumbles, zucchini, seasoning and 1 cup each pasta sauce and cheese; spoon into peppers.
Place each filled pepper half on center of 12-inch-square sheet heavy-duty foil. Top with remaining sauce and cheese. Bring up foil sides. Spoon 1 Tbsp. of the remaining water onto bottom of each foil packet. Double fold top and ends to seal packets, leaving room for heat circulation inside.
Grill 20 to 25 min. or until peppers are crisp-tender and filling is heated through (160ºF).
COLORFUL TURKEY STUFFED PEPPERS
Yield: 4 servings
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1321
View recipe with photo: http://diabeticgourmet.com/recipes/html/1321.shtml
Source: Jennie-O
Ingredients
2 bell peppers, preferably a mix of yellow, green or red
1/2 (16-ounce) package Jennie-O Extra Lean Ground Turkey Breast
1/4 cup chopped onion
2 cloves garlic, minced
1 tablespoon fresh basil or 1 teaspoon dried basil leaves
1/4 teaspoon salt, if desired
1/4 teaspoon freshly ground black pepper
1 (14-1/2-ounce) can low-sodium diced tomatoes or seasoned diced tomatoes, drained
1/2 cup cooked white or brown rice
3/4 cup shredded low-fat Cheddar cheese, divided
paprika, if desired
fresh parsley, if desired
Directions
Heat oven to 375F.
Cut bell peppers lengthwise through stems keeping stem halves intact to hold stuffing. Discard seeds and veins.
Cook peppers in boiling salted water 5 to 6 minutes or until crisp-tender. Drain and immediately place peppers in ice water to stop cooking process. Drain peppers well and place cut side up in 8 x 8-inch baking dish.
Cook ground turkey as specified on the package. Always cook to well-done, 165F as measured by a meat thermometer.
Add onion, garlic, basil, salt, if desired, ground pepper, tomatoes, and rice; continue to cook 5 to 6 minutes or until heated through and most of the juices have reduced.
Remove meat mixture from heat and stir in 1/2 cup cheese.
Mound heaping 1/2 cup of mixture into each pepper half.
Bake 20 minutes or until filling is hot and peppers are tender.
Remove peppers from oven and sprinkle remaining 1/4 cup cheese on top of peppers. Sprinkle with paprika and parsley, if desired.
Always cook to an internal temperature of 165F. Learn how to safely handle turkey.
Nutritional Information Per Serving: Calories: 160; Protein: 20 g; Fat: 2.5 g; Sodium: 210 mg; Cholesterol: 30 mg; Saturated Fat: 1 g; Dietary Fiber: 3 g; Sugars: 5 g; Carbohydrates: 14 g
MEDITERRANEAN STUFFED PEPPERS
This came from Betty Crocker Kitchens, and begins, “For this light and flavorful take on stuffed peppers, we made a filling of seasoned ground turkey, chick peas, artichoke hearts, mozzarella cheese and feta cheese that comes in at just 260 calories. Simply stuff your peppers, bake and finish the dish with a fresh tomato-basil topping.”
Prep Time: 40 minutes; Total Time: 1 hour 20 minutes; Servings: 8 To view this online, click here.
Ingredients
4 large red or yellow bell peppers (about 1/2 lb each)
1 lb lean (at least 93%) ground turkey
1 tablespoon finely chopped garlic
1 teaspoon Italian seasoning
3/4 teaspoon salt
1/4 teaspoon pepper
1 cup Muir GlenTM organic roasted garlic pasta sauce (from 25.5-oz jar)
3/4 cup ProgressoTM chick peas, drained, rinsed (from 15-oz can)
1 jar (6 oz) ProgressoTM artichoke hearts, marinated, drained, chopped (about 2/3 cup)
3/4 cup reduced-fat shredded mozzarella cheese (3 oz)
1 package (4 oz) feta cheese crumbles (3/4 cup)
2 cups chopped plum (Roma) tomatoes (4 medium)
3 cup chopped fresh basil leaves
Directions
Heat oven to 425°F. Line 15x10x1-inch pan with cooking parchment paper. Cut each bell pepper in half vertically, leaving stem intact; remove seeds and membranes. In 5- to 6-quart Dutch oven, heat 3 quarts water to boiling.
Add bell peppers to boiling water, making sure water covers peppers. Cook 2 minutes; drain. Place peppers cut side up in pan.
In 10-inch nonstick skillet, cook turkey, garlic, Italian seasoning, 1⁄2 teaspoon of the salt and the pepper. Cook over medium-high heat 5 to 7 minutes, breaking up turkey, until turkey is no longer pink; drain.
Transfer turkey mixture to medium bowl; stir in pasta sauce, chick peas and artichoke hearts. Stir in mozzarella cheese and 1/2 cup of the feta cheese.
Divide turkey mixture evenly among bell peppers in pan (peppers will be full). Spray one side of foil with cooking spray; cover with foil, sprayed side down. Bake 32 to 37 minutes or until bell peppers are tender and filling is hot.
In small bowl, mix tomatoes, basil and remaining 1/4 teaspoon salt. Top cooked bell peppers with tomato mixture and remaining 1/4 cup feta cheese before serving.
STUFFED BELL PEPPERS
This is from Ree Drummond on the Food Network, and begins, "Ree Drummond’s fan-favorite recipe makes for a hearty, comforting and budget-friendly weeknight supper."
Active Time: 45 minutes; Total Time: 1 hour 35 minutes; Level: Easy; Yield: 4 to 6 servings
To view this online, click here.
Ingredients
6 bell peppers, any color
4 tablespoons olive oil, plus more for drizzling
8 ounces lean ground beef
Kosher salt and freshly ground black pepper
1 onion, finely diced
2 cloves garlic, chopped
1 medium zucchini, finely diced
4 Roma tomatoes, seeded and finely diced
Red pepper flakes, as needed
1 cup cooked long-grain and wild rice
1-1/2 cups grated pepper Jack cheese
Directions
Preheat the oven to 350 degrees F.
Cut the tops off the peppers. Remove and discard the stems, then finely chop the tops; set aside. Scoop out the seeds and as much of the membrane as you can. Place the peppers cut-side up in a baking dish just large enough to hold them upright.
Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking up the lumps, until the meat is cooked through and just beginning to brown, 8 to 10 minutes. Remove to a paper towel-lined plate to get rid of the fat.
Wipe out the skillet and add the remaining 2 tablespoons olive oil. Add the onions and chopped peppers and cook until beginning to soften, 3 to 4 minutes. Add the garlic and zucchini and cook for another minute. Add the tomatoes and season with salt and a pinch or 2 of red pepper flakes. Cook until everything is heated through, then stir in the beef and rice. Taste and adjust the seasoning. Stir in 1 cup of the cheese.
Fill the peppers with the rice mixture and top each with a sprinkle of the remaining 1/2 cup cheese. Pour a small amount of water into the bottom of the baking dish and drizzle the peppers with a little olive oil. Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, another 15 to 20 minutes.
TACO STUFFED PEPPERS
This comes from Lauren Miyahira on Delish, and begins, “Taco 'bout a healthy dinner!”
Total Time: 35 minutes; Prep Time: 15 minutes; Level: Easy; Yield: 6
To view this online, click here.
Ingredients
extra-virgin olive oil
1/2 Onion, chopped (about 1 cup)
1 clove garlic, minced
1 lb. ground beef
kosher salt
Freshly ground black pepper
2 tbsp. Chopped cilantro
1 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. smoked paprika
3 bell peppers, halved (seeds removed)
1 c. shredded Cheddar
1 c. Shredded Monterey Jack
1 c. Shredded lettuce
Pico de gallo, for serving
Hot sauce, for serving
Lime wedges, for serving
Directions
Preheat oven to 375° and spray a large baking dish with cooking spray.
In a large skillet over medium heat, heat about 1 tablespoon olive oil.
Add onion and cook until the onion is tender, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Add ground beef and cook until no longer pink, about 5 minutes. Drain fat.
Add chili powder, ground cumin, and paprika to beef mixture, then season with salt and pepper.
Drizzle bell peppers with olive oil and season with salt and pepper. Place the peppers, cut side up, in the baking dish and spoon meat mixture into each pepper. Top with cheese and bake until the cheese is melted and the peppers are crisp-tender, about 20 minutes.
Top each pepper with lettuce and serve with pico de gallo, hot sauce, and lime wedges.
STUFFED PEPPERS
This is from Lidey Heuck in The New York Times cooking enewsletter. The recipe begins, "These classic stuffed peppers are as flexible as they are delicious: The filling combines lean ground beef with sautéed vegetables and cooked white rice (the perfect use for leftover takeout rice!), but ground turkey, chicken or pork can be substituted in its place. Topped with melty mozzarella, these peppers will feed a hungry crowd. For a speedy weeknight dinner, make the filling, stuff the peppers and refrigerate for up to 24 hours before baking."
Time: 1-1/4 hours; Makes 6 to 8 servings
To view this online, go to https://cooking.nytimes.com/recipes/1021007-stuffed-peppers.
Ingredients
4 large red, orange or yellow bell peppers
2 tablespoons olive oil
1 cup finely chopped fennel bulb (about 1/2 a small bulb) or celery
1 cup finely chopped yellow onion (about 1 small)
3 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon red-pepper flakes
1 pound ground beef (at least 15 percent fat), turkey, chicken or pork
3/4 cup dry white wine, chicken broth or vegetable broth
1 (14-ounce) can diced fire-roasted tomatoes
1-1/2 teaspoons kosher salt, plus more to taste
1/2 teaspoon black pepper, plus more to taste
1 cup cooked white or brown rice
1/4 cup grated Parmesan
2 tablespoons minced fresh parsley, plus more for serving (optional)
1 cup shredded mozzarella, provolone or other semifirm cheese
Preparation
Heat the oven to 400 degrees. Cut the peppers in half lengthwise and carefully remove core, seeds and ribs using a paring knife. Arrange the peppers, cut-sides up, in a 9-by-13-inch pan or other baking dish in which they fit snugly.
In a large (12-inch) skillet, heat the olive oil over medium. Add the fennel and onions and cook, stirring occasionally, until tender, 6 to 8 minutes. Stir in the garlic, oregano and red-pepper flakes, and cook until the garlic is fragrant, about 1 minute. Add the beef and cook, breaking up the meat with a wooden spoon, for 3 to 5 minutes, until no longer pink.
Add 1/2 cup wine, increase the heat to medium-high and cook, scraping the bottom of the pan, until the liquid in the pan is reduced by about half.
Add the tomatoes and their juices, salt and pepper, and bring to a boil. Remove from the heat and stir in the rice, Parmesan and parsley, if using. Taste and adjust seasonings.
Divide the mixture among the peppers. Pour the remaining 1/4 cup wine into the bottom of the dish, wrap tightly with foil and bake for 35 to 40 minutes, until a paring knife easily pierces the peppers. Remove the foil and spoon any juices that have accumulated in the bottom of the pan onto the peppers. Sprinkle the mozzarella evenly onto the peppers and bake another 10 to 15 minutes, until the mozzarella is melted and beginning to brown.
Allow the peppers to cool for 5 minutes, sprinkle with parsley, if using, and serve hot.
ITALIAN GRILLED STUFFED PEPPERS
This comes from Kraft and begins, “Discover these Italian Grilled Stuffed Peppers and bring a little bit of Italy into your kitchen! These grilled stuffed peppers are delicious!”
Prep Time: 20 minutes; Total Time: 45 minutes; Servings: 6 servings
To view this online, click here.
Ingredients
1-3/4 cups water, divided
1-1/2 cups instant brown rice, uncooked
2 cups frozen BOCA Veggie Ground Crumbles
1 small zucchini, chopped
1 tsp. dried Italian seasoning
1-1/2 cups OLIVO by CLASSICO Traditional Pasta Sauce, divided
1-1/2 cups KRAFT 2% Milk Shredded Mozzarella Cheese, divided
1 large each red, yellow and green pepper, cut lengthwise in half, seeded
Directions
Heat grill to medium-high heat.
Bring 1-1/2 cups water to boil in medium saucepan. Add rice; cover. Simmer 5 min. Remove from heat; let stand 5 min. Stir in crumbles, zucchini, seasoning and 1 cup each pasta sauce and cheese; spoon into peppers.
Place each filled pepper half on center of 12-inch-square sheet heavy-duty foil. Top with remaining sauce and cheese. Bring up foil sides. Spoon 1 Tbsp. of the remaining water onto bottom of each foil packet. Double fold top and ends to seal packets, leaving room for heat circulation inside.
Grill 20 to 25 min. or until peppers are crisp-tender and filling is heated through (160ºF).
COLORFUL TURKEY STUFFED PEPPERS
Yield: 4 servings
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1321
View recipe with photo: http://diabeticgourmet.com/recipes/html/1321.shtml
Source: Jennie-O
Ingredients
2 bell peppers, preferably a mix of yellow, green or red
1/2 (16-ounce) package Jennie-O Extra Lean Ground Turkey Breast
1/4 cup chopped onion
2 cloves garlic, minced
1 tablespoon fresh basil or 1 teaspoon dried basil leaves
1/4 teaspoon salt, if desired
1/4 teaspoon freshly ground black pepper
1 (14-1/2-ounce) can low-sodium diced tomatoes or seasoned diced tomatoes, drained
1/2 cup cooked white or brown rice
3/4 cup shredded low-fat Cheddar cheese, divided
paprika, if desired
fresh parsley, if desired
Directions
Heat oven to 375F.
Cut bell peppers lengthwise through stems keeping stem halves intact to hold stuffing. Discard seeds and veins.
Cook peppers in boiling salted water 5 to 6 minutes or until crisp-tender. Drain and immediately place peppers in ice water to stop cooking process. Drain peppers well and place cut side up in 8 x 8-inch baking dish.
Cook ground turkey as specified on the package. Always cook to well-done, 165F as measured by a meat thermometer.
Add onion, garlic, basil, salt, if desired, ground pepper, tomatoes, and rice; continue to cook 5 to 6 minutes or until heated through and most of the juices have reduced.
Remove meat mixture from heat and stir in 1/2 cup cheese.
Mound heaping 1/2 cup of mixture into each pepper half.
Bake 20 minutes or until filling is hot and peppers are tender.
Remove peppers from oven and sprinkle remaining 1/4 cup cheese on top of peppers. Sprinkle with paprika and parsley, if desired.
Always cook to an internal temperature of 165F. Learn how to safely handle turkey.
Nutritional Information Per Serving: Calories: 160; Protein: 20 g; Fat: 2.5 g; Sodium: 210 mg; Cholesterol: 30 mg; Saturated Fat: 1 g; Dietary Fiber: 3 g; Sugars: 5 g; Carbohydrates: 14 g
MEDITERRANEAN STUFFED PEPPERS
This came from Betty Crocker Kitchens, and begins, “For this light and flavorful take on stuffed peppers, we made a filling of seasoned ground turkey, chick peas, artichoke hearts, mozzarella cheese and feta cheese that comes in at just 260 calories. Simply stuff your peppers, bake and finish the dish with a fresh tomato-basil topping.”
Prep Time: 40 minutes; Total Time: 1 hour 20 minutes; Servings: 8 To view this online, click here.
Ingredients
4 large red or yellow bell peppers (about 1/2 lb each)
1 lb lean (at least 93%) ground turkey
1 tablespoon finely chopped garlic
1 teaspoon Italian seasoning
3/4 teaspoon salt
1/4 teaspoon pepper
1 cup Muir GlenTM organic roasted garlic pasta sauce (from 25.5-oz jar)
3/4 cup ProgressoTM chick peas, drained, rinsed (from 15-oz can)
1 jar (6 oz) ProgressoTM artichoke hearts, marinated, drained, chopped (about 2/3 cup)
3/4 cup reduced-fat shredded mozzarella cheese (3 oz)
1 package (4 oz) feta cheese crumbles (3/4 cup)
2 cups chopped plum (Roma) tomatoes (4 medium)
3 cup chopped fresh basil leaves
Directions
Heat oven to 425°F. Line 15x10x1-inch pan with cooking parchment paper. Cut each bell pepper in half vertically, leaving stem intact; remove seeds and membranes. In 5- to 6-quart Dutch oven, heat 3 quarts water to boiling.
Add bell peppers to boiling water, making sure water covers peppers. Cook 2 minutes; drain. Place peppers cut side up in pan.
In 10-inch nonstick skillet, cook turkey, garlic, Italian seasoning, 1⁄2 teaspoon of the salt and the pepper. Cook over medium-high heat 5 to 7 minutes, breaking up turkey, until turkey is no longer pink; drain.
Transfer turkey mixture to medium bowl; stir in pasta sauce, chick peas and artichoke hearts. Stir in mozzarella cheese and 1/2 cup of the feta cheese.
Divide turkey mixture evenly among bell peppers in pan (peppers will be full). Spray one side of foil with cooking spray; cover with foil, sprayed side down. Bake 32 to 37 minutes or until bell peppers are tender and filling is hot.
In small bowl, mix tomatoes, basil and remaining 1/4 teaspoon salt. Top cooked bell peppers with tomato mixture and remaining 1/4 cup feta cheese before serving.
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