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Unstuffed Peppers: A Deconstructed Delight for Busy Weeknights

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Busy weeknights call for quick and easy meals, and this Unstuffed Peppers recipe is a true winner. All the delicious flavors of stuffed peppers, but without the fuss! Imagine savory ground turkey, vibrant peppers, and fragrant spices mingling in a rich tomato sauce, topped with melted cheese. It’s a feast for the senses, perfect for a comforting and satisfying dinner. This easy recipe is ideal for beginner cooks, requiring minimal effort and delivering maximum flavor.

Ingredients

Scale
  • 1 lb ground turkey
  • 1 large onion, diced
  • 2 large bell peppers (red, orange, or yellow), chopped
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tbsp tomato paste
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp Italian seasoning
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ⅛ tsp red pepper flakes (optional)
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 tbsp Worcestershire sauce
  • ½ cup marinara sauce
  • 1 ¼ cup shredded cheddar cheese
  • Salt and pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions

    1. Prep the Vegetables: Finely dice the yellow onion and chop the bell peppers. Mince the garlic. Prepping the vegetables ahead of time will make the cooking process smoother and faster. You can even prep the vegetables the day before and store them in the refrigerator until you’re ready to cook.

    1. Sauté the Vegetables: Preheat the oven to 350 degrees F (175 degrees C). Heat 2 tablespoons of olive oil in an oven-safe 12-inch skillet over medium-high heat. Once the oil is hot, add the finely diced onions and chopped bell peppers. Sauté for 6-8 minutes, or until softened and slightly caramelized. Sautéing the vegetables softens them and brings out their sweetness, creating a flavorful base for the dish. The caramelization adds a depth of flavor that enhances the overall taste. Add the minced garlic and stir for 30 seconds, until fragrant. Be careful not to burn the garlic, as it can become bitter. Sautéing it briefly releases its aroma and flavor.

    1. Season the Vegetables: Stir in the tomato paste and the seasonings: chili powder, cumin, Italian seasoning, onion powder, roasted garlic powder, and optional red pepper flakes. Season with salt and pepper to taste. I usually add about ¾ teaspoon of salt and ¼ teaspoon of pepper, but adjust to your preference. Sauté until fragrant, about 30 seconds. Sautéing the spices blooms their flavor, releasing their aromatic oils and enhancing their taste.

    1. Brown the Ground Turkey: Move the sautéed vegetables to the sides of the pan, creating a clear space in the center. Drizzle the remaining 1 tablespoon of olive oil in the center of the pan and add the ground turkey. Let it cook without stirring, until golden brown on the bottom, about 1-2 minutes. Then, break it up into chunks using a spatula or spoon. Continue to cook and crumble the ground turkey until it is browned and cooked through, incorporating the sautéed vegetables as you cook. This will take about 5 more minutes. Browning the ground turkey adds flavor and texture to the dish. Incorporating the vegetables while the turkey cooks allows the flavors to meld together.

    1. Add Tomatoes and Sauce: Add the fire-roasted diced tomatoes (undrained), Worcestershire sauce, and crumbled beef bouillon cube. Stir to incorporate all the ingredients and cook off most of the liquid from the tomatoes. This will take about 5-7 minutes. Cooking off the liquid concentrates the flavors, creating a richer and more intense sauce. Add the marinara sauce and stir to heat through. Adding the marinara sauce at the end helps to maintain its bright, fresh flavor.

    1. Add Cheese and Bake: Sprinkle the shredded Cheddar cheese evenly over the mixture in the skillet. Immediately transfer the skillet to the preheated oven. Bake for 4-8 minutes, or until the cheese is melted and bubbly. Keep a close eye on the skillet while it’s in the oven to prevent the cheese from burning. If your skillet is not oven-safe, transfer the mixture to a baking dish before adding the cheese and baking. A 9×13 inch baking dish is a good size for this recipe.

    1. Garnish and Serve: Remove the skillet from the oven and let it cool slightly for a few minutes. This will allow the cheese to set a bit and make it easier to serve. Top with the freshly chopped Italian parsley. The parsley adds a pop of color and freshness to the dish. Serve the Unstuffed Peppers hot over cooked rice, cauliflower rice, quinoa, or polenta. These grains provide a hearty and satisfying base for the flavorful pepper and turkey mixture.

Notes

  • Use lean ground turkey.
  • Don’t overcrowd the skillet when browning the turkey.
  • Adjust spices to your taste.
  • Serve hot for best results

Find it online: https://paularecipes.com/unstuffed-peppers-a-deconstructed-delight-for-busy-weeknights/