Spicy Turkey Pepper Bake Recipes

Steps:

• Heat oven to 200C/180C fan/gas 6. Cook the potatoes in a large pan of salted water for 12-15 mins or until tender. Drain well, then return to the pan and allow to steam for 3 mins. Add some seasoning and the butter, then roughly mash with a fork and set aside until later.
• Meanwhile, cook the peppers and onion in a large pan for 5 mins - the water in the peppers should stop them sticking. Stir in the turkey mince, chilli and paprika and cook until browned. Pour in the stock, then bubble for 10 mins until thickened. Transfer the turkey mince into an ovenproof dish, top with the mash and cook for 30 mins or until golden and bubbling.

Steps:

• Two days before frying, set up a large deep fryer with burner base and propane tank, meant for frying turkey, according to manufacturer's instructions. Measure the amount of oil needed by placing the wrapped turkey in the pot and filling the pot with water to cover the turkey by 1 inch. Remove the turkey and mark the water level on the side of the pot.
• Combine all ingredients, except turkey and oil, in a large saucepan and bring to a boil. Reduce heat and simmer 10 minutes. Cool. Following package instructions, fill the injector that comes with turkey fry kit with butter mixture; inject butter mixture in turkey all over. Refrigerate turkey for at least 4 hours and up to 24 hours before frying.
• Fill the fryer with oil up to the marked line, attach a deep fry thermometer to the pot, and heat oil to 350 degrees F. Put the turkey on the fry stand, attach to the metal hanger that comes with kit, and slowly lower into the hot oil. Cook turkey 4 minutes per pound; when done, turkey will float to the surface. Meat should register 180 degrees F on meat thermometer. Let turkey rest for at least 20 minutes before carving.
• You can also use the butter mixture to baste a turkey in a 325 degrees F oven every 20 minutes until an internal temperature of 180 degrees F is reached.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Rinse rice and place in a saucepan. Add water and bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is partially cooked, about 20 minutes. Remove from the heat.
• Heat a large skillet over medium-high heat. Cook and stir turkey in the hot skillet until partially cooked and crumbly, 3 to 4 minutes. Drain and discard grease.
• Add cooked rice, tomato sauce, egg, Worcestershire sauce, red pepper flakes, onion powder, garlic powder, salt, pepper, basil, oregano, and parsley; mix thoroughly.
• Remove the tops of the peppers and scoop out the insides. Arrange peppers, hollowed-sides up, in a deep baking dish. Slice the bottoms of the peppers if necessary to help them stand upright. Spoon turkey mixture into each pepper and place any extra in the dish around the peppers. Cover with foil.
• Bake in the preheated oven until turkey and rice are cooked through and filling is hot, about 50 minutes.

Steps:

• Preheat oven to 375°F.
• Wash peppers, cut off tops and remove seeds, cores and membranes.
• Melt butter or margarine in large skillet over medium low heat. Add onion, garlic and jalapeño. Sauté over medium low heat, stirring for 10 minutes or until tender.
• Add turkey, herbs, chili powder, cocoa powder and salt. Cook, stirring occasionally 10 minutes or until turkey browns. Remove from heat.
• Stir in brown rice, corn, peas and 1/2 cup of the cheese.
• Pour tomato sauce in bottom of 9 x 13-inch pan.
• Spoon turkey mixture into peppers and place in pan. Sprinkle with cheese.
• Bake 45-60 minutes or until done.