Who wants to eat a boring stuffed green pepper when sweet, slightly spicy cubanelle peppers filled with flavorful ground turkey are around to do the samba with your weeknight dinner plans?
|2 cubanelle peppers||1 egg, lightly beaten|
|2 tablespoons olive oil||1/2 teaspoon kosher salt|
|1 small yellow onion or 1/2 medium onion, minced||1/4 teaspoon freshly ground black pepper, or more to taste|
|1 small celery rib, minced||1 pound ground turkey|
|1 clove garlic, minced||4 ounces provolone cheese, shredded|
|1 tablespoon dried oregano|
Preheat the oven to 375.
Core the peppers, slice in half lengthwise to form 4 “boats,” and transfer to a 9-inch square baking dish.
Heat the olive oil in a large, deep skillet over medium-low heat. Add the onion, celery, and garlic and cook for 8-10 minutes, until the onion and celery are soft and translucent.
Transfer the vegetables to a large bowl and stir in the oregano. Cool for 10 minutes.
Stir the beaten egg, salt, and pepper into the cooled vegetables, and add the ground turkey and provolone. Mix gently with your hands until well incorporated.
Fill each of the pepper boats with 1/4 of the ground turkey mixture. Bake for 45 minutes, or until the cheese is melted and bubbling and the turkey is browned.
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