peppers stuffed with ground turkey + couscous… + leftovers
It always surprised me when people are adverse to ground turkey. I love using it because it’s so versatile while also being pretty good for you. I’ll often make turkey burgers or pasta sauce with it, but this week I picked up some peppers that I thought would be perfect for stuffing. The peppers hit the spot and left enough leftovers to create a whole other meal.
I like to think of ground turkey as a blank canvas, ready to be jazzed up. In this case, I picked a few peppers from my fire escape (!!), chopped up an onion and a little garlic and added some cumin to it while it cooked on the stovetop. Once the turkey was mostly cooked, I added some water and a cup of couscous. Pretty soon I had an overflowing pan and kitchen full of good smells.
I slit the peppers up the side and stuffed them with the turkey and couscous mixture. I placed the peppers into a small baking dish, poured some water in the pan and popped it in the oven for about a half hour. Once the peppers were nice and soft, I sprinkled a little cheese over top, cooked it a little more and then prepared for one delicious dinner.
The peppers were delicious and definitely a nice change from the usual routine. The couscous provided a nice light texture, while the turkey added heartlness to the tender shell of a pepper. The onions and peppers in the filling brought a nice fresh flavor to the entire meal. I ended up making way more than enough filling, so I took the leftover filling, added some sriracha hot sauce to it and bought some hummus to make little pita patties. I have to say, the leftovers were just as delicious and quite different than the original meal. I love a meal that lasts.
peppers stuffed with ground turkey + couscous
serves 4, plus extra filling for another meal (or divide the filling in half)
1 tablespoon olive oil
1 medium onion, chopped
1 cloves garlic, minced
Coarse salt and freshly ground pepper
1 Tablespoon ground cumin
1 pound ground turkey
1 cup couscous
4 red peppers, halved lengthwise, seeds and ribs removed
1/2 cup shredded Pepperjack cheese
Preheat oven to 400 degrees.
In a large skillet, heat oil over medium-high heat. Add onion, garlic, cumin and a sprinkle of salt and pepper. Cook until onion is translucent, about 3 minutes.
Add turkey, and cook, breaking up with the back of a spoon, until lightly browned, about 4 minutes.
Add 1 cup water and 1 cup couscous and cook about 3 minutes, or until couscous begins to thicken. Remove from heat.
Fill peppers with couscous mixture. Arrange peppers in a baking dish just large enough to hold them. Add 1/2 cup water. Cover with aluminum foil, and bake until peppers are tender, 35 to 40 minutes.
Remove foil, and sprinkle with cheese. Return to oven and bake, uncovered, until cheese has melted and peppers are very tender, 10 to 15 minutes more.
Leftover meal, Turkey couscous with hummus and pitas
remaining couscous mixture, about 2 cups
1 Tablespoon sriracha hot sauce
store bought hummus
add hot sauce and 1 tablespoon water to couscous mixture and microwave for 1 1/2 minutes.
spread hummus over pita, top with couscous and eat up!