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Dinner recipe · from the recipe book

Garlic Herb Turkey Stuffed Peppers with Root Vegetables

Tender roasted pepper halves packed with a savory garlic-herb turkey, white bean and tomato filling under a golden Parmesan crust, with crisp-edged rosemary potatoes and sweet carrots alongside.

Garlic Herb Turkey Stuffed Peppers with Root Vegetables

Ingredients

  • 1 lb450 gGround turkey, 93% lean
  • 4 medium476 gRed bell pepperhalved lengthwise and seeded
  • 1⅓ cups240 gWhite beans, canned, drained and rinsedlightly mashed
  • 7 oz200 gDiced tomatoes, canned
  • 1 medium110 gYellow onionfinely diced
  • 5 cloves15 gGarlicminced
  • 2 cups loosely packed60 gBaby spinachchopped
  • ⅓ cup grated30 gGrated Parmesan
  • ¼ cup chopped15 gFresh parsleychopped
  • 2 tsp2 gDried thyme
  • 2 tsp2 gDried oregano
  • ¾ tsp1 gDried rosemarycrumbled
  • 2½ small450 gRed potatoescut into 1-inch chunks
  • 4 medium240 gCarrotscut into 1-inch pieces
  • 2 tbsp30 gOlive oil
  • ¾ tsp5 gSalt
  • ¾ tsp2 gBlack pepper

Steps

  1. Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment.
  2. Divide the oil, garlic and salt before you start: set aside half the olive oil, one-third of the garlic and three-fifths of the salt for the vegetables; the rest goes in the filling.
  3. On the sheet pan, toss the potatoes and carrots with the vegetable portion of olive oil, garlic and salt, the rosemary and half the black pepper. Push them to the outer edges and roast for 20 minutes.
  4. Meanwhile, heat the remaining olive oil in a skillet over medium heat. Cook the onion for 4 minutes until soft, then add the remaining garlic and cook 30 seconds.
  5. Add the ground turkey and cook, breaking it up, until no longer pink, about 6 minutes.
  6. Stir in the white beans, diced tomatoes, spinach, thyme, oregano, the remaining salt and the remaining black pepper; simmer 3 minutes until the spinach wilts and the mixture thickens.
  7. Spoon the turkey filling into the bell pepper halves, pressing it in firmly, and sprinkle the Parmesan over the tops.
  8. Take the sheet pan out, stir the root vegetables, and set the stuffed peppers in the center of the pan.
  9. Roast for 25 minutes, until the peppers are tender, the vegetables are browned and the filling reaches 165°F (74°C).
  10. Scatter the parsley over the peppers and vegetables and serve two pepper halves per plate with the roasted potatoes and carrots.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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