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Judith Hurley's Health Tips

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Jim Coleman Recipes

Heirloom Turkey Stuffed Exotic Peppers


  • 1½ pounds ground heirloom turkey breast
  • 2 cups soft whole wheat bread crumbs
  • 3 shallots chopped
  • 4 cloves garlic, minced
  • ⅓ cup diced fennel bulb
  • Kosher salt and white pepper to taste
  • 3 eggs
  • ½ skim milk
  • 2 teaspoons dried basil
  • 4 large exotic peppers, or use red or yellow bells, halved, seeded
  • 1 can (14 ½ oz.) organic diced tomatoes, pureed
  • ¼ cup freshly grated Parmesan cheese
  • Fresh parsley

Spray a baking dish with non-stick cooking spray. In large bowl, combine ground turkey, breadcrumbs, shallots, garlic, fennel, salt, pepper, eggs, milk and basil; mix well. Spoon mixture into pepper halves.

Pour tomatoes puree into baking dish. Arrange peppers on top of tomatoes. Cover with foil. Cook 50 to 60 minutes in a preheated 350° F oven to or until turkey is no longer pink in center and peppers are tender. Remove foil. Sprinkle with cheese. Cook 5 to 10 minutes more until cheese is melted. Sprinkle with fresh parsley.

8 servings.

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