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Turkey-Stuffed Peppers

Photo: Alison Miksch; Styling: Buffy Hargett Miller

Hands-on time 20 mins
Total time 45 mins

Makes 6 servings


  • 6 bell peppers, tops removed
  • 1/2 cup uncooked plain couscous
  • Low-sodium chicken broth
  • 1/2 Italian Turkey Meatloaf
  • 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

How to Make It

  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.