English65 min
Turkey ranch stuffed peppers
Ground turkey and ranch in pepper halves.
Keeps: Fridge 3d · Freezes. Most cooked meals are fine for 3 days in the fridge, or about 2 months frozen.
6
servings
Cup math
- 1 cup16 tbsp · 48 tsp · 237 ml
- 1 tbsp3 tsp · 15 ml
- 1 tsp5 ml
- 1 lb16 oz · 454 g
- 1 oz28 g
- 1 L1000 ml · 4.2 cups
- 1 kg1000 g · 2.2 lb
- 1 pint2 cups · 473 ml
- 1 quart4 cups · 946 ml
- 1 gallon4 quarts · 16 cups · 3.8 L
- 1 stick butter1/2 cup · 8 tbsp · 113 g
Per serving
309
Calories
1,853 kcal in this batch
Protein
35.2 g
Fat
14.4 g
Carbs
8.6 g
Per serving stays put. Amounts follow the headcount.
Ingredients
Red onion
Shallot · 1:1. Milder. Use a little more if you want the same bite.
Onion powder · 1 tsp per onion. Only when the onion was there for flavor, not for bulk.
Method
- 1
Cut the onion.
- 2
Mix the turkey, the bacon bits, the onion, and the ranch packet.
- 3
Cut the peppers in half and take out the seeds.
- 4
Form palm-sized balls and set one in each half.
- 5
Cover the pan with foil.
- 6
Heat the oven to 385°F.
- 7
Bake 45 minutes, until the meat is no longer pink.
- 8
The video said anywhere from 35 to 55 minutes.
- 9
The video also named pepper, tomatoes, and cheese, and did not say how much.
- 10
Do not add a number for those.
Cook's notes
The same mix can make burgers. Stir 1 cup rice into part of it, bake those 45 minutes, then add cheese and bake 10 minutes more. The video said 2 cups rice and did not say if the rice was already cooked.
My notes
Only you can see these. A reminder to add lemon, or hold the chile.
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