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Moroccan Peppers with Turkey Sausage

Moroccan Peppers with Turkey Sausage

Tired of eating peppers that AREN’T stuffed full of savory Moroccan flavor? We know the feeling. Take your dinner on a Middle Eastern excursion with lean turkey sausage, mint, fresh zucchini and garlic.

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servings Makes 8 servings 8
preparation time PREP Under 30 minutes
total time TOTAL Less than 1 hour

Ingredients

  • 8 bell peppers, any color combination
  • 1 tablespoon olive oil
  • 1 (19.5-ounce) package JENNIE-O® Lean Turkey Bratwurst
  • ½ cup diced red onion
  • 2 small or 1 large zucchini, cut into ¼-inch dice
  • 1½ teaspoons minced garlic
  • 1½ cups chicken broth
  • ¼ teaspoon powdered saffron or turmeric
  • ¼ teaspoon ground cumin
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon salt
  • ⅛ teaspoon ground cinnamon
  • 1 cup uncooked couscous
  • 2 tablespoons chopped fresh mint or basil
  • ½ cup currants or raisins
  • ½ cup toasted almonds

Directions

  1. Heat oven to 375ºF. Cut peppers lengthwise through stems keeping stem halves intact to hold stuffing. Discard seeds and veins. Place in 9 x 13-inch baking dish. In large deep skillet over medium heat add oil and turkey; Add onions and saute until turkey is well-done, 165°F as measured by a meat thermometer.
  2. Add zucchini and garlic; continue cooking 2 minutes. Add broth, saffron, cumin, cayenne pepper, salt and cinnamon; bring to a boil. Stir in couscous. Cover; turn off heat under skillet. Let stand covered 5 minutes or until liquid is absorbed. Stir in mint, currants and almonds; spoon into bell peppers. Cover with aluminum foil; bake 20 minutes or until peppers are tender and filling is hot.

RECIPE NUTRITION INFORMATION

Per Serving

Calories440

Protein30g

Carbohydrates45g

Fiber5g

Sugars7g

Fat14g

Cholesterol90mg

Sodium930mg

Saturated Fat4g

MADE WITH

Lean Turkey Bratwurst

Lean Turkey Bratwurst

cooking temperature 165°F

Always cook to an internal temperature of 165°F.

Learn how to safely handle turkey

REVIEWS OF THIS RECIPE

Moroccan Peppers with Turkey Sausage