Turkey Peppers with Couscous
4 bell peppers, mix of yellow, green and red
½ cup chopped red onion
4 cloves garlic, minced
1 (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
2 teaspoons dried basil leaves
½ teaspoon freshly ground pepper
1 (14.5-ounce) can diced tomatoes or seasoned diced tomatoes, drained
1 (5.45-ounce) package sun-dried tomato flavored couscous, prepared according to package directions
6 ounces crumbled feta or goat cheese
¼ cup toasted pine nuts
¾ cup fresh breadcrumbs
paprika, if desired
STEP 1: Heat oven to 375°F. Cut bell peppers lengthwise through stems keeping stem halves intact. Cut peppers in half again forming quarters. Discard seeds and veins. Cook in boiling water for five to six minutes or until crisp-tender. Drain and place cut side up in 13x9-inch baking dish.
STEP 2: Coat a large skillet with cooking spray and heat over medium-high heat. Add onion and garlic. Cook 5 minutes, stirring occasionally. Add ground turkey. Cook turkey as specified on the package. Always cook to well-done, 165°F. as measured by a meat thermometer. Add basil leaves and pepper. Cook for five minutes, stirring occasionally. Add diced tomatoes and prepared sun-dried tomato flavored couscous. Cook for five minutes or until heated through. Remove from heat. Stir in crumbled feta cheese and toasted pine nuts.
STEP 3: Scoop mixture onto pepper quarters. Sprinkle with fresh breadcrumbs and paprika, if desired.
STEP 4: Bake for 30 minutes or until bread crumbs are golden brown, filling is hot and peppers are tender.
Always cook to an internal temperature of 165°F.Learn how to safely handle turkey.