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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 2 |
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Not all stuffed peppers have ground beef and tomato sauce. Ground turkey and a white sauce give this variation wonderful down-home flavor and appeal. Julie Grose from Lompoc, California shares this recipe. Ingredients:
2 large green peppers, tops and seeds removed |
1/2 pound ground turkey |
1 small onion, chopped |
1 garlic clove, minced |
2 tablespoons butter |
1 tablespoon king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1/8 teaspoon pepper |
1/2 cup milk |
1/2 cup chopped tomato |
4 tablespoons shredded cheddar cheese, divided |
Directions:
1. In a large saucepan, cook peppers in boiling water for 3 minutes. Drain and rinse with cold water; set aside.
2. In a skillet, cook the turkey, onion and garlic over medium heat until meat is no longer pink; drain and set aside. In the same skillet, melt butter. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return turkey mixture to skillet. Stir in tomato and 2 tablespoons cheese; heat through. Spoon into peppers; sprinkle with the remaining cheese.
3. Place in a greased 1-qt. baking dish. Cover and bake at 350° for 25-30 minutes or until peppers are tender and filling is hot. Yield: 2 servings.
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