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Stuffed Peppers à la Phoenix

Serves 4

3/4 1b ground turkey breast
1/4 C chopped scallions
1 T chopped cilantro
Freshly ground black pepper to taste
1 C shredded part-skim mozzarella cheese
4 Anaheim or Poblano peppers, seeded and halved
1 T chopped parsley

Cook turkey, scallions, cilantro, and pepper over medium heat until the turkey is no longer pink. Stir in half of the cheese. Spoon mix into the pepper halves. Arrange the peppers in a casserole dish lightly coated with vegetable spray. Bake at 350° for 15 minutes. Sprinkle remaining cheese and parsley over the peppers and bake until cheese is melted, about 10 minutes.


  • Two medium bell peppers can be substituted for the Anaheim or Poblano peppers.
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