Ingredients

• 2 large red bell peppers , tops and seeds removed and halved lengthwise
• 2 tablespoons olive oil
• 1 pound ground turkey
• 2 small onions , chopped
• 1 , 4 ounce
• 6 cloves garlic , minced
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 0.25 teaspoons ground black pepper
• 1 cup milk
• 1 teaspoon half-and-half , or to taste
• 1 cup chopped tomatoes
• 0.5 cups shredded Cheddar cheese , divided
• 0.5 cups shredded Parmesan cheese
• 0.5 cups panko , Japanese bread crumbs

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 1-quart baking dish.
2. 2 Bring a large saucepan of water to a boil. Cook peppers in boiling water until slightly tender, about 3 minutes; drain and rinse with cold water until cooled.
3. 3 Heat oil in a skillet over medium heat. Cook ground turkey, onions, mushrooms, and garlic in the hot oil until turkey is completely browned; drain grease from the turkey mixture. Transfer drained turkey mixture to a bowl and return skillet to medium heat.
4. 4 Melt butter in the skillet; add flour, salt, and black pepper. Stir until smooth. Stream milk and half-and-half into the flour mixture while stirring; bring to a boil. Cook and stir the milk mixture until thickened, 1 to 2 minutes. Return turkey mixture to the skillet; add tomatoes and 2 tablespoons Cheddar cheese. Cook and stir the turkey mixture until hot and the cheese is melted, about 3 minutes; spoon into the bell pepper halves. Arrange stuffed pepper halves into the prepared baking dish; top with remaining Cheddar cheese, Parmesan cheese, and panko. Cover dish with aluminum foil.
5. 5 Bake in preheated oven until the peppers are tender and the filling is hot, 25 to 30 minutes.
6. 6 Switch oven to broil, remove foil, and cook peppers under the broiler until the panko is browned, about 5 minutes.

Nutrition per serving