bell peppers, any color combination
tablespoon olive oil
(19.5-ounce) package JENNIE-O® Lean Turkey Bratwurst
cup diced red onion
small or 1 large zucchini, cut into 0.25-inch dice
teaspoons minced garlic
cups chicken broth
teaspoon powdered saffron or turmeric
teaspoon ground cumin
teaspoon cayenne pepper
teaspoon ground cinnamon
cup uncooked couscous
tablespoons chopped fresh mint or basil
cup currants or raisins
cup toasted almonds
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.
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.