FETA AND TURKEY STUFFED GREEN PEPPERS
This is a twist on the traditional stuffed green pepper recipe.
Provided by cwit94
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h25m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Arrange the bell peppers in a casserole dish with the cavities facing upwards.
- Heat the olive oil in a skillet over medium heat; cook the turkey in the hot oil until completely browned, about 5 minutes. Stir the onion into the turkey; season with salt and pepper. Cook and stir the mixture for 3 minutes. Add the corn, tomatoes, thyme, rosemary, and fennel to the turkey; stir. Pour the water over the mixture and add the rice; mix. Bring the mixture to a boil, cover, reduce heat to low, and simmer until the rice is tender, about 15 minutes. Stir the barbeque sauce through the mixture; remove the skillet from the heat.
- Spoon enough of the turkey mixture to fill each of the bell peppers about 1/3 of the way full. Divide about half of the feta cheese among the peppers, creating a layer of cheese atop the turkey mixture. Fill the peppers with the remaining turkey mixture and top with the remaining feta cheese.
- Bake in the preheated oven until the peppers are tender, about 45 minutes.
Nutrition Facts : Calories 434 calories, Carbohydrate 35.1 g, Cholesterol 93.1 mg, Fat 22.2 g, Fiber 5.1 g, Protein 24.9 g, SaturatedFat 8.8 g, Sodium 1537.5 mg, Sugar 13.3 g
MEDITERRANEAN TURKEY-STUFFED PEPPERS
This low-calorie dinner from Joe Wicks is 3 of your 5-a-day, rich in vit C and folate too. Filling the peppers with low-fat turkey breast mince keeps it lean
Provided by Joe Wicks
Categories Dinner, Main course, Supper
Time 50m
Number Of Ingredients 13
Steps:
- Heat oven to 190C/170C fan/gas 5. Halve the peppers lengthways, then remove the seeds and core but keep the stalks on. Rub the peppers with a drizzle of olive oil and season well. Put on a baking tray and roast for 15 mins.
- Meanwhile, heat 1 tbsp olive oil in a large pan over a medium heat. Fry the mince for 2-3 mins, stirring to break up the chunks, then tip onto a plate.
- Wipe out your pan, then heat the rest of the oil over a medium-high heat. Add the onion and garlic, stir-fry for 2-3 mins, then add the cumin and mushrooms and cook for 2-3 mins more.
- Tip the mince back into the pan and add the chopped tomatoes and tomato purée. Crumble in the stock cube and cook for 3-4 mins, then add the oregano and season. Remove the peppers from the oven and fill them with as much of the mince as you can. (Don't worry if some spills out it - it will go satisfyingly crisp in the oven.) Top with the cheese and return to the oven for 10-15 mins until the cheese starts to turn golden.
- Carefully slide the peppers onto a plate and serve alongside a pile of your favourite greens blanched, boiled or steamed.
Nutrition Facts : Calories 403 calories, Fat 19 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 14 grams sugar, Fiber 5 grams fiber, Protein 40 grams protein, Sodium 1.9 milligram of sodium
COUSCOUS AND FETA STUFFED PEPPERS
Steps:
- Preheat oven to 350°F F. Coat a small baking dish with cooking spray. Bring the broth to a boil in a saucepan, add the couscous, cover the pan and remove it from the heat. Meanwhile, bring a large pot of water to a boil. Cut the stems and top half inch off the bell peppers and scoop out the seeds and membranes. Boil trimmed peppers for 5 minutes, then drain them upside down. Heat oil in a nonstick skillet. Add onion, zucchini, yellow squash, fennel seeds, oregano, and salt. Cook, stirring frequently, for 5 minutes or until vegetables are softened. Remove from heat and stir in the tomatoes and chickpeas. Using a fork, scrape the couscous into the skillet and toss with the vegetables. Stir in the crumbled feta. Place peppers upright in the baking dish and fill them with couscous. Bake 15 minutes. Serve immediately.
COUSCOUS AND FETA STUFFED BELL PEPPERS
I originally got this recipie out of a shape magazine but I found the serving sizes far too large so I cut the peppers in half lengthwise and stuffed the halves instead of stuffing the whole pepper. I often sprinkle another cup of feta over the peppers just before they go in to bake.
Provided by Umberle
Categories Peppers
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Pre-heat oven to 350°F Coat a 9x13 baking dish with cooking spray.
- Bring a large pot of water to a boil. Cut the stems out of the bell peppers and cut them in half lengthwise. Scoop out all the seeds and membranes. Boil the prepared peppers for 5 minutes. Using a slotted spoon remove them from water and let them drain cut side down.
- Bring the broth to boil in a saucepan and add the couscous. Cover the pan and remove it from the heat.
- Heat the oil in a large nonstick skillet. Cook the onion, zucchini, yellow squash, fennel seeds, oregano, and salt for about 5 minutes or until the vegetables start to soften.
- Remove skillet from heat and add the tomatoes and chickpeas. Fluff the couscous with a fork and add it to the skillet, mixing it with the vegetables. Stir in the crumbled feta.
- Arrange the peppers in the baking dish cut sides up (like little boats)and fill them with the couscous/vegetable mixture. (The filling will be heaping unless your peppers are very large.).
- Bake 15 minutes. Serve immediately.
Nutrition Facts : Calories 276, Fat 7.2, SaturatedFat 3.4, Cholesterol 17.8, Sodium 837, Carbohydrate 43.8, Fiber 8.2, Sugar 7, Protein 11.3
TURKEY & COUSCOUS STUFFED BELL PEPPERS
This is a great recipe I got from a Betty Crocker magazine. I tweaked it a little, trying to lower the fat & calorie content. Its VERY easy to throw together, and the slow cooker does all the hard work.
Provided by TexasKelly
Categories Poultry
Time 6h15m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Wash 2 bell peppers, and cut tops off.
- Clean out seeds, and set aside.
- Brown ground turkey in a medium sized saucepan.
- Add onion, mushroom& garlic, and cook until tender.
- Drain.
- Add tomato sauce, salt, red pepper& uncooked couscous.
- Mix all ingredients together thoroughly.
- Pour ¼ cup of water into the bottom of a slow cooker.
- Stuff peppers with the mixture, and set peppers upright in the slow cooker.
- Set slow cooker to 4-6 hours.
- Very easy, tasty, and not too high in fat& calories.
Nutrition Facts : Calories 303.2, Fat 5.4, SaturatedFat 1.4, Cholesterol 44.8, Sodium 674.8, Carbohydrate 46.3, Fiber 5.5, Sugar 6.5, Protein 17.8
MEDITERRANEAN STUFFED PEPPERS
Serve these vibrant stuffed peppers to veggie dinner party guests, then keep any leftovers for lunch the next day
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Pop the peppers on a plate and microwave on Medium for 5 mins, until almost soft. Place on a baking tray, cut-side up.
- Meanwhile, place the couscous in a bowl and cover with 125ml boiling water. Stir, cover the bowl and leave to stand for 10 mins. Stir the couscous with a fork to break it up, then mix in the pine nuts, olives, feta, tomatoes and basil. Pile the couscous stuffing into the pepper halves and bake for 10 mins.
Nutrition Facts : Calories 321 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 13 grams sugar, Fiber 4 grams fiber, Protein 11 grams protein, Sodium 1.4 milligram of sodium
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