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Heirloom Turkey Stuffed Exotic Peppers

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Recipe By Chef Jim Coleman

A Fit taster says using low fat ground turkey works just as well and is less expensive.



  • 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


    1. 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.
    2. 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.
Photo by Flicker user jshj / CC BY-NC 2.0

Reminder: The ingredients in a recipe determine if it should be eaten every day, some days, or on special occasions. It's up to you and you doctor to determine what can be part of a healthy diet for you and any special needs you may have.

1 Response to Heirloom Turkey Stuffed Exotic Peppers

Photo by Flicker user mollycakes / CC BY-NC 2.0

Move Over, Kale Chips! Kale Buds Are Here

By Lari Robling - April 18th, 2012

High Tunnel farming caught my eye because its extended growing season adds to the amount of local produce we get. While farm manager Aviva Asher was tidying up the winter crop to make way for spring, I discovered another benefit of local growing: use what you’ve got.

More wisdom »

December 2014
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