These bright colourful peppers not only look amazing but also taste superb! The couscous adds a light flavour with the pine nuts, currants and Feta cheese!
|5||Bell peppers (mixture of red, yellow and orange)|
|1 tbsp||(15 mL) Olive oil|
|1 lb||(454 g) Maple Leaf Prime Naturally® Extra Lean Ground Turkey|
|2||Cloves garlic, minced|
|1 tsp||(5 mL) Cumin|
|3/4 tsp||(4 mL) Ground all spice|
|Salt and pepper|
|1/4 cup||(60 mL) Chopped fresh parsley|
|2 cups||(500 mL) Cooked couscous|
|1/4 cup||(60 mL) Dried currant or raisins|
|1/2 cup||(125 mL) Pine nuts or chopped almonds (optional)|
|1 1/4 cup||(300 mL) Crumbled Feta cheese|
PREHEAT oven to 375°F (190°C).
CUT tops off the peppers leaving the stems intact. Set tops aside. Remove the seeds and membrane from the inside of the peppers, set-aside until ready to use.
HEAT oil in a large skillet over medium-high. Add turkey and cook, breaking apart with the back of a wooden spoon for 10-12 minutes or until nicely browned. Add onion, garlic and carrot. Cook for 1-2 minutes more. Stir in spices and continue to cook for another 2 minutes. Remove from the heat and stir in parsley, couscous, currants or raisins, pine nuts or almonds (if using) and ¾ cup (175 mL) of the Feta cheese.
SPOON the turkey mixture into the peppers, dividing equally between all five. Set the filled peppers in an ovenproof casserole or lasagna pan.
BAKE in preheated oven for 12 minutes. Sprinkle the remaining Feta over top and place the tops on the peppers. Continue to bake for 10 minutes longer or until the pepper are fork tender yet still hold their shape.
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