Skip to main content

Bake & Roast

Stuffed Peppers with Turkey and Couscous
4 red bell peppers
1/4 cup water
1 tsp. vegetable oil
1 lb. Nature's Promise 94% Lean Ground Turkey
1 Tbsp. Taste of Inspirations Smoked Cedar Salmon Rub
2 cups Nature's Promise Baby Spinach
1/4 cup chopped scallions
1 cup cooked Israeli (pearled) couscous
1/2 cup Taste of Inspirations Corn & Chili Salsa
3/4 cup Hannaford 2% Fancy Shredded Sharp Cheddar Cheese, divided
1 large egg, beaten
+ Add to Shopping List
Stuffed Peppers with Turkey and Couscous

Stuffed Peppers with Turkey and Couscous

Stuffed Peppers with Turkey and Couscous
One Star Guiding Stars
  • Servings:Serves 4
  • Prep Time:10 minutes
  • Cook Time:45 minutes
1. Place a rack in upper-middle of oven and heat to 375 degrees. Slice tops off peppers and remove cores and seeds, then arrange, cut side up, in an 8" glass baking dish. (If peppers are tipping over, trim bottoms to create a flat surface.) Pour water around peppers, then microwave until just tender and pliable, 3 to 4 minutes.
2. Heat oil in a large nonstick skillet over medium-high until shimmering. Add turkey and rub and cook, stirring to break meat into small pieces, until turkey begins to brown, about 5 minutes.
3. Remove skillet from heat and stir in spinach and scallions until spinach is wilted. Fold in couscous and salsa, followed by 1/2 cup cheese and the egg. Spoon turkey mixture into peppers, then cover baking dish tightly with foil.
4. Bake until peppers are fully tender and filling is cooked through, about 30 minutes, then remove foil and sprinkle peppers with remaining 1/4 cup cheese. Continue to bake until cheese is melted, about 5 more minutes, then serve.
Source: Hannaford fresh Magazine, September 2021