Turkey Peppers with Couscous


Turkey Peppers with Couscous

Adapted from Jennie-O

 Th recipe is not too hard to make and has a pretty big yield. It has a touch of Greek influence with a tasty blend of various flavors. Bonus: all food groups are represented.


  • 4 bell peppers, mix of colors (I used red, orange, yellow and Green)
  • ½ cup chopped red inion
  • 20 ounces of ground turkey breast (1 Jennie-O package)
  • Fresh basil leaves, to taste
  • Ground pepper, to taste
  • 1 (14.5-ounce) can diced tomatoes
  • 5.45 ounces couscous, prepared according to package
  • 6 ounces crumbled feta cheese
  • ¼ cup pine nuts
  • ¾ cup oats
  • Paprika, to taste


  1. Preheat oven to 375F (190C).
  2. Cut bell peppers lengthwise through stems, keeping the stem halves intact. Cut the peppers in half again (quarters). Remove the seeds and veins. Cook in a pot of boiling water for 5 to 6 minutes. Drain them and place them cut side up in a 13×9 baking dish.
  3. Grease a large skillet with cooking spray and heat it over medium-high heat. Add the onion and cook for 5 minutes, stirring occasionally. Add the ground turkey and cook as specified on the package. Add the basil leaves and pepper and cook 5 more minutes, stirring occasionally. Add diced tomatoes and the prepared couscous. Cook for 5 minutes.
  4. Remove from heat. Stir in the crumbled feta cheese and pine nuts.
  5. Spoon the mixture into the pepper quarters and make sure to press the mixture in to fill well. Sprinkle the oats and paprika over the filled peppers.
  6. Bake for 30 minutes or until the filling is hot and the peppers are tender.


Comments: These peppers are very good and nutritious. They reminded me of my wonderful trip to Greece. I had them with olives on the side, which might not be a bad addition to the filling. The original recipe calls for sun-dried tomato flavored couscous but I couldn’t find any and used whole-wheat couscous instead. You may also replace the oats for breadcrumbs like the original recipe. The Jennie-O turkey package said to cook the turkey for about 14-16 minutes but I cooked it a bit less for fear that it would become too dry. Make sure to use a large skillet to cook the filling because it really is a lot. I had a lot of leftover filling, which I froze; I think it would taste fine on its own but it might also taste delicious in a phyllo pie.

Turkey Peppers with Couscous 2


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