Couscous Stuffed Peppers
Equipment
Ingredients
- 6 bell peppers any color; I like this best with green peppers.
- 1 1/2 pounds lean ground turkey meat
- 4 cans tomato sauce 15 oz
- 1/2 Large onion chopped
- 1/2 pound mushrooms finely chopped
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tbsp olive oil
- 1 1/2 cups couscous cooked per package directions
- 1/2 cups chicken broth
Instructions
- Preheat oven to 350 degrees F.
- Slice the tops off your peppers and remove the cores. Reserve the tops.
- Place your peppers in a baking dish that fits the peppers snuggly.
- Pour 2 of the 3 cans of tomato sauce into the bottom of the pot so your peppers have a nice little pool to swim in during baking.
- Pop out the middles of your pepper tops and chop the remaining pepper.
- Put your veggies in a pan with the olive oil and sauté until they are nice and soft.
- Put your cooked veggies into a large mixing bowl and set aside.
- Using the same pan you cooked your veggies in, cook your turkey in the 1/2 cup of broth.
- Add your spices.
- In the last 3-5 minutes of cooking, return your veggies to the pan. Mix well.
- Turn off heat under pan and add couscous and your remaining tomato sauce to pan. Stir well.
- Fill your peppers with the meat mixture.
- Cover tightly with aluminum foil.
- Bake for approximately one hour, or until the peppers are very soft.
- Cool and serve with a little sauce poured over the top.
Tried this recipe?Let us know how it was!