Turkey-Stuffed Peppers

Southern Living
Turkey-Stuffed PeppersRecipe

Photo: Alison Miksch; Styling: Buffy Hargett Miller

Makes 6 servings


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6 bell peppers, tops removed
1/2 cup uncooked plain couscous
Low-sodium chicken broth
1 teaspoon extra virgin olive oil
1/2 cup toasted pine nuts
1/2 cup chopped fresh flat-leaf parsley
1 1/2 tablespoons fresh lemon juice
1/2 cup (2 oz.) shredded mozzarella cheese
1/3 cup grated Parmesan cheese


Hands-on: 20 Minutes
Total: 45 Minutes

1. Preheat oven to 400°. Discard pepper seeds and membranes. Stand peppers on end on a baking sheet. Bake 15 minutes or until tender.

2. Meanwhile, cook couscous according to package directions, using chicken broth instead of water. Crumble meatloaf; cook in hot oil in a nonstick skillet over medium-high heat, stirring gently, 3 minutes. Toss nuts, next 2 ingredients, and meatloaf mixture with couscous. Add salt and pepper to taste. Divide couscous mixture among peppers (about 1/2 cup each).

3. Bake at 400° for 15 minutes or until peppers are very tender. Increase oven temperature to broil, with oven rack 7 inches from heat. Combine cheeses, and sprinkle over peppers. Broil peppers 2 to 4 minutes or until cheese melts and begins to brown.

Created date

December 2014