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Stuffed Peppers with Panko Topping

Image for Stuffed Peppers with Panko Topping
plate

Yield

Serves 6

prep

Prep Time

15 minutes

cook

Cook Time

32 minutes

clock

Total Time

47 minutes

kikkoman products used:

ingredients

3 large bell peppers
1 pound lean ground turkey
½ cup chopped white onion
½ cup peeled and chopped carrots
1 cup chopped cremini mushrooms
1 cup cooked brown rice
¼ cup Kikkoman® Panko Bread Crumbs
Cooking oil spray
2 tablespoons chopped cilantro

For Sauce
½ cup Kikkoman® Soy Sauce
¼ cup water
¼ cup brown sugar
2 tablespoons Kikkoman® Rice Vinegar
1 teaspoon minced garlic
1 teaspoon minced ginger
½ teaspoon red pepper flakes (optional)

directions

  1. Stir together ingredients for sauce in a small bowl. Set aside.
  2. Preheat oven to 400ºF and cut bell peppers in half lengthwise. Remove seeds. Place bell peppers on a baking sheet lined with parchment paper or an oven safe baking dish, cut side down. Bake for 15 minutes.
  3. While peppers bake, heat a large nonstick skillet over medium heat and add ground turkey. Brown for 6-7 minutes, using a spatula to break up turkey into small crumbles. Drain any liquid from pan and return to stove. Add mushrooms, onion, and carrots. Cook 5 minutes longer. Add brown rice. Stir sauce once more and pour into skillet. Cook for 4-5 minutes longer. Turn heat off.
  4. Turn bell peppers over using tongs. Spoon turkey mixture into bell peppers, overfilling them slightly. Sprinkle with panko and spray with cooking oil spray. Return to oven for 12-15 minutes longer, until panko is toasted. Serve hot, topped with cilantro.

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE

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