😋Stuffed Bellpepper Easy Recipe

Ingredients

• 6 pieces Bell Peppers (any color, tops removed and seeded)
• 0.5 medium Red Onion (peeled and diced)
• 3 tablespoons Olive Oil (extra‑virgin, divided)
• 6 oz Ground Turkey (lean, 93% lean)
• 1.5 lb Shrimp (peeled, deveined, tails removed)
• 2 teaspoons Creole Seasoning (or Cajun seasoning, to taste)
• 1 cup Seasoned Breadcrumbs (store‑bought or homemade)
• 1 cup Cornbread (prepared, cooled and crumbled)
• 0.5 cup Chicken Broth (low‑sodium)
• 2 tablespoons Unsalted Butter (cut into cubes)
• 0.25 cup Water (for the bottom of the baking dish)
• 2 tablespoons Plain Breadcrumbs (for topping)
• 1 teaspoon Olive Oil (for topping) (drizzled on top before baking)

Instructions

1. Prepare the Peppers

   Cut the tops off the bell peppers, remove the seeds and membranes, and set the peppers aside; keep the tops for later if desired.

   Time: PT5M

2. Dice Aromatics

   Dice half of the red onion and half of a bell pepper (any color). Heat 1 Tbsp olive oil in a large skillet over medium heat and sauté the diced onion and pepper until softened, about 3‑4 minutes.

   Time: PT5M

   Temperature: medium

3. Cook Ground Turkey

   Add the ground turkey to the skillet, sprinkle with 1 tsp Creole seasoning, and cook, breaking it up with a spatula, until no longer pink, about 5‑6 minutes.

   Time: PT7M

   Temperature: medium

4. Add Shrimp

   Add the peeled shrimp to the skillet, season with the remaining 1 tsp Creole seasoning, and cook until the shrimp turn pink and opaque, about 3‑4 minutes.

   Time: PT5M

   Temperature: medium

5. Combine Filling Ingredients

   Stir in the seasoned breadcrumbs, crumbled cornbread, chicken broth, and butter cubes. Cook, stirring frequently, until the mixture becomes soft and cohesive, about 6‑7 minutes.

   Time: PT8M

   Temperature: medium

6. Stuff the Peppers

   Spoon the filling into each prepared bell pepper, packing gently. Place the stuffed peppers upright in a baking dish. Sprinkle the tops with plain breadcrumbs and drizzle with the remaining 1 tsp olive oil.

   Time: PT5M

7. Bake Covered

   Pour ¼ cup water into the bottom of the baking dish, cover tightly with aluminum foil, and bake in a pre‑heated oven at 350°F for 45 minutes.

   Time: PT45M

   Temperature: 350°F

8. Finish Browning

   Remove the foil, increase the oven temperature to 550°F, and bake uncovered for an additional 5 minutes, or until the breadcrumb topping is golden brown.

   Time: PT5M

   Temperature: 550°F

9. Serve

   Allow the peppers to rest for 2 minutes, then serve hot. Garnish with fresh parsley if desired.

   Time: PT0M

Nutrition Facts

Calories

370

Protein

25g

Carbohydrates

30g

Fat

15g

Fiber

2g