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
- Preheat oven to 375F (190C).
- 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.
- 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.
- Remove from heat. Stir in the crumbled feta cheese and pine nuts.
- 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.
- 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.