Seasoned ground turkey, grated parmesan and orzo pasta stuffed in a hollowed bell pepper sprinkled with panko breadcrumbs and baked until golden brown.
|5||Bell peppers (mixture of red, yellow and orange)|
|¼ cup||(60 mL) Olive oil, divided|
|1 tbsp||(15 mL) Butter|
|2||Cloves garlic, minced|
|1 lb||(454 g) Maple Leaf Prime® Extra Lean Ground Turkey|
|Salt and pepper|
|1/3 cup||(80 mL) Chopped fresh parsley, divided|
|2 cups||(500 mL) Cooked orzo pasta|
|1/3 cup||(80 mL) Freshly grated Parmesan cheese, divided|
|1 ½ cups||(375 mL) Ready prepared pasta sauce|
|¼ cup||(60 mL) Panko breadcrumbs|
PREHEAT oven to 350°F (180°C). CUT the tops off the bell peppers, leaving the stems intact. Set aside. Remove seeds and membrane from the inside of the peppers. Set aside until ready to use. HEAT 1 tbsp olive oil and butter in a large skillet over medium-high heat. Add onions, garlic and carrot. Cook, stirring for 2-3 minutes or until vegetables are soft. Add turkey and cook, breaking up the meat with a wooden spoon, until browned, about 10 minutes. Season with salt and pepper. Remove from the heat and fold in ¼ cup (60 mL) parsley, orzo and ¼ cup (60 mL) Parmesan cheese. Spoon turkey and orzo mixture into the
prepared bell peppers, dividing the filling evenly. SPREAD pasta sauce over the bottom of a casserole dish large enough to hold peppers. Set the filled peppers into the casserole on top of the sauce. COMBINE panko breadcrumbs with remaining Parmesan, olive oil and parsley and sprinkle over filled peppers.
BAKE in preheated oven for 10-15 minutes. Place tops with stems on filled peppers and continue baking for 10 minutes longer or until peppers are fork tender yet still hold their shape.
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