Quick Turkey Peppers

Ian

"This quick dish came out of necessity, in the busy days following our Canadian Thanksgiving. It's simple and yummy."
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Ingredients

20 m servings 316 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 316 kcal
  • 16%
  • Fat:
  • 19.9 g
  • 31%
  • Carbs:
  • 11.4g
  • 4%
  • Protein:
  • 24.3 g
  • 49%
  • Cholesterol:
  • 76 mg
  • 25%
  • Sodium:
  • 504 mg
  • 20%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Halve peppers lengthwise and remove stem, pulp, and seeds; place cut-side up on a baking sheet. Lay 1 slice turkey inside each pepper. Sprinkle chopped onion evenly over turkey. Drizzle 1 teaspoon pesto inside each pepper half. Place a few florets of broccoli into each pepper; cover with shredded Colby-Monterey Jack cheese.
  3. Bake in the preheated oven until peppers are heated through and cheese is melted, about 10 minutes. Remove from oven and sprinkle each pepper with 1 teaspoon grated Parmesan cheese.

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