Meal Kit
Pesto Turkey Stuffed Peppers
with mozzarella
Prep & Cook Time: 35-45 min.
Spice Level: Medium
Cook Within: 5 days
Contains: Milk
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Over 30g protein
- Gluten-Smart
Chef
Jimmy Shay
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In Your Box (serves 2)
- 3 Green Bell Peppers
- 10 oz. Ground Turkey
- 5.47 oz. Long Grain White Rice
- 1 Roma Tomato
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2 oz. Shredded Mozzarella
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1 oz. Basil Pesto
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⅘ oz. Tuscan Herb Butter
- 1 tsp. Garlic Salt
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) jOQYMROA
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Calories780
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Carbohydrates82g
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Net Carbs75g
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Fat33g
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Protein43g
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Sodium1700mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Small Pot
- 1 Mixing Bowl
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Roast the Bell Peppers
Remove stem and halve bell peppers. Remove seeds and ribs.
Place bell peppers on prepared baking sheet, cut-side down, and spray with cooking spray.Roast in hot oven until tender, 16-18 minutes.Carefully remove from oven.While bell peppers roast, continue recipe. -
2 Cook the Rice
Bring a small pot with rice, 1/4 tsp. salt, a pinch of pepper, and 1 1/4 cups water to a boil.
Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Remove from burner and set aside.While rice cooks, continue recipe. -
3 Cook the Ground Turkey
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add ground turkey and a pinch of salt to hot pan. Break up meat until no pink remains and turkey reaches a minimum internal temperature of 165 degrees, 7-9 minutes.Remove from burner. -
4 Stuff the Bell Peppers
Core tomato and cut into 1/2" dice.
In a mixing bowl, combine cooked rice, cooked turkey, softened butter (to taste), half the pesto (reserve remaining for garnish), and garlic salt.Carefully flip pepper halves cut-sides up. Evenly divide filling between pepper halves. Top evenly with diced tomatoes. Peppers will be hot! Use a utensil. If peppers are too large to fill completely, fill 4 halves and roast 3-4 minutes longer. Remaining pepper is yours to use as you please! -
5 Roast Bell Peppers and Finish Dish
Roast in hot oven until tomatoes are slightly browned, 10-12 minutes.
Carefully remove from oven and evenly top bell peppers with shredded cheese.Roast again in hot oven until cheese is melted, 5-7 minutes.Carefully remove from oven.Plate dish as pictured on front of card, garnishing with remaining pesto. Bon appétit!
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