When Life Gives You Peppers, Stuff Them: Stuffed Peppers with Ground Turkey and Turmeric Cous Cous
These Italian stuffed bell peppers makes for an easy dinner or make ahead meal prep for the week. They are packed with flavor and they are the perfect vessel for stuffing because the pepper will still hold its shape in the oven and after they are cooked. This recipes contains the perfect mixture of vegetables, protein and carbs for a well balanced meal.
Stuffed peppers has always been one of my go to meals when I want an easy yet delicious meal. They are great for dinners or making ahead when you know you have a busy week coming up. I specifically love this recipe because I decided to put a little twist on it, by swapping out the rice for some turmeric pearl cous cous. I absolutely love pearl cous cous as is, it can be enjoyed as a pasta or as a rice. They are so small, soft, light and fluffy. They are a perfect alternative if you want to incorporate some carbs, but not have the dish be too heavy.
But, this specific pearl cous cous I used, also contains turmeric powder in it. Turmeric powder is known to have a number of health benefits. So, if you are looking to get that turmeric fix, this is an easy way! Incorporate it into your diet as opposed to supplements or wellness shots.
Another reason that stuffed peppers is one of my go to meals, is because this is the type of dish that can easily be altered. There are endless stuffing options. You can easily customize this dish based on your likes, dislikes, wants and needs. You can change out the types of meats, cheeses or carbs. It gives you the freedom to play around with it and have fun. So, for example, with this dish you can use ground turkey, ground beef, or even ground chicken and the dish will not change change significantly. I also used shredded asiago cheese, but feel free to use parmesan, pecorino romano or even cheddar.
Swipe or click to see the peppers from start to finish!
Can Make 12-15 Stuffed Peppers, INGREDIENTS: For the Italian Stuffed Peppers
6-7 Bell peppers, cut in half and seeds removed
2 Pounds ground turkey, cooked in homemade seasoning (You can also use ground beef or ground chicken)
1 Cup asiago cheese, shredded
1 Cup turmeric pearl cous cous, cooked in 1.5 cups vegetable broth
1 29 oz. Can tomato sauce
1 6 oz. Can tomato paste
Half of one yellow onion, diced
1 TBSP shallot, thinly sliced
2 TBSP olive oil
1 TBSP minced garlic
INGREDIENTS: For the Ground Turkey Seasoning:
1 TSP chili powder
1/4 TSP cayenne pepper
1 TSP paprika
1/4 TSP black pepper
1 TSP salt
1/2 TSP oregano
In a small bowl, mix together: chili powder, cayenne pepper, paprika, black pepper, salt and oregano. Set aside. Prepare a baking dish with non stick spray.
Wash your peppers and cut them in half. Remove the seeds and place in your prepared baking dish. Dice your yellow onion and thinly slice your shallots.
Place a pot over medium to high heat and add your vegetable broth. Bring to a boil. Once boiling add your turmeric pearl cous cous and bring to a simmer. Cover and cook for 10-12 minutes or until liquid has disappeared and your cous cous is light and fluffy. When cooked, remove from heat.
In another large pot, place over medium heat. Pour olive oil in the pot. Once warmed, add the onion, minced garlic and shallots. season with salt and pepper and cook for about 2-3 minutes or until onions become translucent.
Add your ground turkey to the pan and cook over medium heat. Mix in with the onions, garlic and shallots. When half way cooked through begin to add your seasoning mixture. Add a little then mix, add more and mix again. Continue this process until all seasoning has been used and it is mixed well with the meat.
When meat is fully cooked, try to remove some of the juices with a spoon. Do not drain your meat, you want to keep some of the juices. Just not all of it. Remove as much as you can. I would say about 1/4-1/2 cup.
Add your tomato sauce, cooked pearl cous cous and shredded asiago cheese. Mix well. Add your can of tomato paste and mix well again.
Remove from heat. Preheat your oven to 400 degrees.
Fill your peppers with the ground turkey mixture. Then, top with more Asiago cheese. Once they are all filled. Cover tightly with foil. Place in the oven and bake for 40-45 minutes or until peppers are tender.
Remove from heat. Garnish with more cheese (its delicious with extra cheese).
PRETTY PLATE KITCHEN ITEMS USED: