Stuffed peppers are adorable, fun, and versatile. This version uses healthy turkey, spicy chipotle peppers, and a crunchy panko crust to make a satisfying meal. I served my peppers over couscous, but rice or quinoa would also compliment the meal well and be perfect for soaking up all the flavors from the tomatoes.
Turkey Stuffed Panko Topped Peppers
Makes 4 servings, 1 stuffed pepper per person.
- 1 red onion, sliced
- 2 chipotle peppers in adobo sauce, minced
- 2 cloves garlic, minced
- salt and pepper, to taste
- 1 lb ground turkey
- 2-15 oz cans diced tomatoes, divided
- 4 scallions, chopped and divided
- 4 bell peppers, tops removed and insides cleaned
- 1 cup panko bread crumbs
- Grapeseed oil, for drizzling
- 1 cup couscous
Preheat the oven to 350 degrees.
In a large skillet or Dutch oven, saute the red onion over medium heat until the onions begin to brown. Add the chipotle peppers and adobo sauce along with the garlic, salt and pepper to the onions. Stir to combine and continue to cook until the garlic is fragrant. Set the mixture aside and keep warm.
Add the turkey to the skillet and cook until it is brown and crumbly. Drain any fat and then add in one can of the diced tomatoes and the white and light green parts of the scallions. Return the onion mixture to the pan and stir everything together until it’s evenly mixed.
Set the 4 bell peppers in an 8″x8″ glass baking dish. Stuff each pepper with the ground turkey mixture. Top each pepper with panko breadcrumbs and a drizzle of grapeseed oil. Pour the remaining can of diced tomatoes into the bottom of the pan.
Bake the peppers for 45 minutes. Just before the peppers are finished, cook the couscous according to the package directions. Toss the cooked couscous with the green tops of the scallions. Serve the stuffed peppers over couscous.