A delightful twist on the classic stuffed pepper casserole, this recipe combines hearty flavors with a touch of elegance.
Preheat your oven to 375°F (190°C).
Ensure your oven is fully preheated for even cooking.
In a skillet over medium heat, melt the butter and sauté the onion until softened.
Cook the onion until translucent to bring out its sweetness.
Add the ground turkey to the skillet and cook until browned, breaking it up as it cooks.
Stir frequently to ensure even browning.
Stir in the canned tomatoes and corn, mixing well.
Use a wooden spoon to mix gently to avoid breaking the corn kernels.
Mix half of the stuffing mix into the turkey mixture.
Reserve the other half of the stuffing mix for topping.
Cut the tops off the bell peppers and remove the seeds. Arrange them in a baking dish.
Choose peppers that can stand upright for easier filling.
Spoon the turkey mixture into the prepared bell peppers.
Pack the filling gently to avoid spilling during baking.
Sprinkle the remaining stuffing mix on top of the filled peppers.
Press the stuffing mix lightly to adhere to the filling.
Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the topping is golden.
Check the peppers for tenderness before removing from the oven.
Serve the stuffed peppers warm and enjoy!
Garnish with fresh parsley for a pop of color.
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