Turkey Couscous Stuffed Bell Peppers Recipes

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TURKEY AND COUSCOUS-STUFFED PEPPERS WITH FETA



Turkey and Couscous-Stuffed Peppers with Feta image

Ground turkey, couscous, and tomatoes are stuffed in peppers and topped with feta and a tomato sauce.

Provided by canton21224

Categories     Meat and Poultry Recipes     Turkey     Ground Turkey Recipes

Time 50m

Yield 6

Number Of Ingredients 17

2 tablespoons olive oil
1 pound ground turkey
3 tomatoes, chopped
½ yellow onion, chopped
3 cloves garlic, minced
1 (5.9 ounce) package roasted garlic and olive oil couscous with flavor packet
1 tablespoon ground cumin, or to taste
salt and ground black pepper to taste
1 (6 ounce) can tomato sauce
5 tablespoons ketchup
1 teaspoon Worcestershire sauce, or to taste
1 teaspoon hot sauce, or to taste
2 green bell peppers - tops, seeds, and membranes removed
2 red bell peppers - tops, seeds, and membranes removed
2 yellow bell peppers - tops, seeds, and membranes removed
salt and ground black pepper to taste
1 (6 ounce) container crumbled feta cheese, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat oil in a nonstick skillet over medium heat. Add turkey; saute until browned and crumbly, 5 to 7 minutes. Add tomatoes, onion, and garlic. Add couscous flavor packet and cumin; season with salt and pepper. Add couscous; stir and cover. Reduce heat and simmer until couscous is tender, 5 to 10 minutes.
  • Mix tomato sauce, ketchup, Worcestershire sauce, and hot sauce together in a bowl. Season sauce with salt and pepper.
  • Bring a large pot of lightly salted water to a boil. Add green bell peppers, red bell peppers, and yellow bell peppers. Cook uncovered until slightly tender, 3 to 4 minutes. Drain in a colander and rinse under cold water for several minutes to stop the cooking process. Drain; shake to dry. Sprinkle salt and pepper inside peppers.
  • Place a small amount of feta cheese in the bottom of each bell pepper. Fill each pepper halfway with the turkey-couscous mixture; add more feta and fill to the top with more couscous. Cover top with more feta; spoon sauce on top. Place peppers in an oven-proof baking dish.
  • Bake in the preheated oven until tops are browned, about 20 minutes.

Nutrition Facts : Calories 381 calories, Carbohydrate 34.2 g, Cholesterol 81 mg, Fat 17.3 g, Fiber 4.3 g, Protein 25.3 g, SaturatedFat 6.4 g, Sodium 1050.1 mg, Sugar 10.7 g

COUSCOUS-STUFFED RED BELL PEPPERS



Couscous-Stuffed Red Bell Peppers image

Looking for a quick and easy dinner served in a different way? Then this colorful meal-in-a-pepper is for you! And you don't precook the peppers, so they're very fresh-tasting.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 2

Number Of Ingredients 5

1 box (5.7 oz) roasted garlic and olive oil-flavored couscous
1 1/4 cups water
2 large red bell peppers, cut in half lengthwise, seeds and membranes removed
1 cup chopped fresh spinach
1/4 cup grated Parmesan cheese

Steps:

  • Cook couscous in water as directed on box omitting oil; cover to keep warm.
  • Meanwhile, in 8-inch square (2-quart) microwavable dish, arrange bell pepper halves; add 2 tablespoons water. Cover with microwavable waxed paper. Microwave on High 3 to 4 minutes or just until crisp-tender.
  • Stir spinach and cheese into couscous. Spoon mixture into pepper halves.

Nutrition Facts : Calories 390, Carbohydrate 74 g, Cholesterol 10 mg, Fat 1/2, Fiber 8 g, Protein 17 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 12 g, TransFat 0 g

COUSCOUS-STUFFED PEPPERS WITH BASIL SAUCE



Couscous-Stuffed Peppers with Basil Sauce image

Provided by Giada De Laurentiis

Categories     side-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 22

1 cup low-sodium chicken broth
2 teaspoons ground cumin
3/4 cup couscous
1 cup canned garbanzo beans, rinsed and drained
1/4 cup dried currants
1 packed cup chopped baby spinach leaves
1/2 cup (4 ounces) crumbled feta cheese
1/4 cup extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
2 medium red bell peppers
1 medium yellow bell pepper
1 medium orange bell pepper
Hot water, as needed
1 packed cup fresh basil leaves
1/2 cup (about 4 ounces) creme fraiche
3 tablespoons extra-virgin olive oil
1 tablespoon water
1 garlic clove, coarsely chopped
2 teaspoons fresh lemon juice
1/4 teaspoon sugar
1/4 teaspoon salt, plus extra, as needed
1/4 teaspoon freshly ground black pepper, plus extra, as needed

Steps:

  • Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
  • Filling: In a medium saucepan, bring the chicken broth and cumin to a boil over medium-high heat. Remove the pan from the heat and stir in the couscous. Cover the pan until the couscous is tender and all of the liquid has been absorbed, about 5 to 6 minutes. Put the couscous in a large bowl and add the beans, currants, spinach, feta and 1/4 cup olive oil. Season with salt and pepper, to taste. Stir until all the ingredients are combined.
  • Slice the tops off the peppers and remove all the ribs and seeds. If necessary, cut a very thin slice from the base to help the peppers stand up. Stuff the peppers with the filling and drizzle the tops with olive oil. Put the peppers in an 8 by 8-inch square baking dish. Fill the baking dish with 3/4-inch hot water and bake until the filling is golden and the peppers are cooked through, about 55 to 60 minutes. Cooks
  • Sauce: In a blender, combine the basil, creme fraiche, olive oil, water, garlic, lemon juice, sugar, salt, and pepper. Blend until smooth. Adjust the seasoning with salt and pepper, to taste.
  • Remove the peppers from the oven and arrange on serving plates. Spoon the sauce around the peppers and serve.

STUFFED PEPPERS



Stuffed Peppers image

This staple recipe for stuffed peppers is packed with lean turkey sausage, couscous, and Monterey Jack cheese for a hearty and healthy meal that everyone will love.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h20m

Number Of Ingredients 9

1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
Coarse salt and freshly ground pepper
12 ounces fresh chicken or turkey sausage, removed from casing
1 can (14 1/2 ounces) diced tomatoes
3/4 cup couscous
4 red bell peppers (about 2 pounds), halved lengthwise, seeds and ribs removed
1/2 cup shredded Monterey Jack cheese (about 2 ounces)

Steps:

  • Preheat oven to 400 degrees. In a large skillet, heat oil over medium-high heat. Add onion, garlic, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Cook until onion is translucent, about 3 minutes.
  • Add sausage, and cook, breaking up with the back of a spoon, until lightly browned, about 4 minutes. Add tomatoes and 1 cup water; cook until slightly thickened, about 5 minutes. Remove from heat and stir in couscous.
  • Fill pepper halves 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.

Nutrition Facts : Calories 442 g, Fat 16 g, Protein 25 g

SLOW-COOKER COUSCOUS-STUFFED PEPPERS



Slow-Cooker Couscous-Stuffed Peppers image

Like stuffed peppers? Try a new one with a spicy combination of ingredients.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 4h50m

Yield 4

Number Of Ingredients 13

4 large bell peppers
1/2 pound ground beef
1/2 cup chopped onion
1 large clove garlic, finely chopped
1 can (15 ounces) tomato sauce
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground red pepper (cayenne)
2/3 cup uncooked couscous
1/2 cup water
Pine nuts, if desired
Fresh cilantro, if desired

Steps:

  • Cut thin slice from stem end of each bell pepper to remove top of pepper; discard. Remove seeds and membranes; rinse peppers.
  • In 10-inch skillet, cook beef, onion and garlic over medium-high heat about 5 minutes, stirring occasionally, until beef is brown; drain. Stir in tomato sauce, cumin, salt, cinnamon and red pepper. Stir in couscous. Divide beef mixture evenly among peppers.
  • Pour water into 4 1/2- to 6-quart slow cooker; stand peppers upright in cooker.
  • Cover and cook on low heat setting 3 to 4 1/2 hours or until peppers are tender. Garnish with pine nuts and cilantro.

Nutrition Facts : Calories 300, Carbohydrate 43 g, Cholesterol 30 mg, Fiber 6 g, Protein 17 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 870 mg

EASY COUSCOUS STUFFED BELL PEPPERS RECIPE



Easy Couscous Stuffed Bell Peppers Recipe image

These wholesome couscous stuffed peppers are prepared with sweet Italian sausage and are easy to prepare in about 45 minutes.

Provided by Ali Randall

Categories     Main Course

Time 45m

Number Of Ingredients 10

1 tablespoon olive oil
1/2 cup onion (chopped)
2 cloves garlic (minced)
Fresh cracked black pepper
3 sweet bell peppers, sliced lengthwise, (ribs, seeds and pepper tops removed)
3/4 cup pearl couscous
1 pound sweet Italian sausage
1 14- ounce can fire roasted tomatoes
1 cup water
1 cup shredded mozzarella cheese

Steps:

  • Preheat the oven to 400°F.
  • In a large skillet over over medium-high heat sauté the onion in olive oil for about 5 minutes. Add the minced garlic clove and the sweet Italian sausage and cook until the sausage has browned.
  • Add the fire roasted tomatoes, one cup of water and the pearl couscous and stir to incorporate. Season with fresh cracked pepper. Cover the pot and simmer for 5 minutes.
  • Fill the halved peppers generously with the ground meat and couscous mixture. Arrange the peppers in a baking dish and add 1/2 cup water to the bottom of the dish.
  • Cover tightly with aluminum foil. Bake the peppers for 30 minutes.
  • Remove the foil and sprinkle mozzarella cheese over the yellow and red bell peppers and return to the oven. Bake for 5 to 10 minutes more or until the cheese has melted and the peppers are tender.

BEEF & COUSCOUS STUFFED ROASTED BELL PEPPERS



Beef & Couscous Stuffed Roasted Bell Peppers image

Make and share this Beef & Couscous Stuffed Roasted Bell Peppers recipe from Food.com.

Provided by Dancer

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb lean ground beef
4 large red bell peppers or 4 large yellow bell peppers, cut lengthwise in half and seeded
1 cup zucchini, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/4 cups water
1 (5 7/8 ounce) package olive oil and garlic-flavored couscous
2 tablespoons pitted kalamata olives or 2 tablespoons ripe olives, coarsely chopped
1/4 cup feta cheese, crumbled

Steps:

  • Heat oven to 450 degrees.
  • In 15 x 10-inch jelly-roll pan, arrange bell peppers, cut-side down.
  • Bake in 450 degree oven 10 to 15 minutes or until peppers begin to brown.
  • Set aside.
  • Meanwhile in large nonstick skillet, brown ground beef and zucchini over medium heat 8 to 10 minutes or until beef is no longer pink, breaking beef up into 1/2-inch crumbles.
  • Pour off drippings.
  • Season with salt and pepper.
  • Stir water and seasonings packet from couscous mix into beef mixture.
  • Bring to a boil.
  • Stir in couscous; remove from heat.
  • Cover and let stand 5 minutes.
  • Stir in olives.
  • Spoon beef mixture evenly into each pepper half; sprinkle with cheese.

Nutrition Facts : Calories 433.7, Fat 14.6, SaturatedFat 6.2, Cholesterol 82, Sodium 373.5, Carbohydrate 43.9, Fiber 5.9, Sugar 7.8, Protein 31.4

GREEN BELL PEPPERS STUFFED WITH TOMATO LENTIL COUSCOUS



Green Bell Peppers stuffed with Tomato Lentil Couscous image

This is a very beefy recipe for stuffed peppers, so be forewarned! We like to cut the peppers lengthwise, making shallow boats out of them instead of cups. Either way works well for this recipe.

Provided by Catherine

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Bell Pepper Recipes

Time 45m

Yield 6

Number Of Ingredients 9

5 green bell peppers
2 pounds ground beef
1 ½ cups chopped onion
1 green bell pepper, chopped
6 cloves garlic, minced
1 (16 ounce) jar chunky pasta sauce
½ cup chopped onion
1 (6 ounce) package tomato lentil couscous mix
8 ounces shredded sharp Cheddar cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Cut peppers in half, place them in a 9x13 inch baking dish, and set aside. In a large skillet over medium heat, saute the ground beef for 5 minutes. Add 1 1/2 cups chopped onion, chopped green bell pepper, and garlic. Reduce heat to low, add tomato sauce, and let simmer while preparing the couscous.
  • Prepare couscous according to package directions, but add the remaining onion to the water before adding the couscous. When couscous is done, combine it with the sauce. Fill bell peppers with the mixture. Top each with shredded cheese.
  • Bake at 375 degrees F (190 degrees C) for 20 minutes, or until cheese is bubbly and slightly brown on top.

Nutrition Facts : Calories 831 calories, Carbohydrate 42.3 g, Cholesterol 169.8 mg, Fat 55.5 g, Fiber 6.4 g, Protein 41.7 g, SaturatedFat 24.9 g, Sodium 985 mg, Sugar 13.4 g

TURKEY-STUFFED BELL PEPPERS



Turkey-Stuffed Bell Peppers image

These well-seasoned ground-turkey-stuffed peppers are so tasty, you won't even miss having real cheddar cheese. Round out the meal with a salad or a side of rice. -Judy Hand-Truitt, Birmingham, Alabama

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 5 servings.

Number Of Ingredients 13

5 medium green, red or yellow peppers
2 teaspoons olive oil
1-1/4 pounds extra-lean ground turkey (99% lean)
1 large onion, chopped
1 garlic clove, minced
2 teaspoons ground cumin
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
2 medium tomatoes, finely chopped
1-3/4 cups shredded cheddar-flavored lactose-free or other cheese
1-1/2 cups soft bread crumbs
1/4 teaspoon paprika

Steps:

  • Preheat oven to 325°. Cut peppers lengthwise in half; remove seeds. Place in a 15x10x1-in. pan coated with cooking spray., In a large skillet, heat oil over medium-high heat. Cook and crumble turkey with onion, garlic and seasonings over medium-high heat until meat is no longer pink, 6-8 minutes. Cool slightly. Stir in tomatoes, cheese and bread crumbs., Fill with turkey mixture. Sprinkle with paprika. Bake, uncovered, until filling is heated through and peppers are tender, 20-25 minutes.

Nutrition Facts : Calories 323 calories, Fat 10g fat (0 saturated fat), Cholesterol 45mg cholesterol, Sodium 771mg sodium, Carbohydrate 20g carbohydrate (6g sugars, Fiber 4g fiber), Protein 40g protein. Diabetic Exchanges

TURKEY STUFFED PEPPERS



Turkey Stuffed Peppers image

Provided by Food Network Kitchen

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 7

4 red, green or yellow bell peppers, tops sliced off and chopped up
2 cups leftover rice or couscous
1 cup leftover chopped turkey
1 teaspoon dried basil
1 tablespoon fresh chopped parsley
1/2 cup chicken stock
2 scallions, chopped

Steps:

  • Preheat the oven to 350 degrees F.
  • Slice off tops of bell peppers, remove seeds and discard. Chop up the bell pepper tops and place into a large bowl. Add rice or couscous, chopped meat, dried basil, parsley, chopped pepper tops, chicken stock and scallions. Toss to combine and season with salt and pepper. Stuff each pepper with filling and place in a square baking dish. Bake 45 minutes or until tender.

TURKEY STUFFED PEPPERS



Turkey Stuffed Peppers image

I love stuffed peppers stuffed with just about anything, but these turkey stuffed peppers filled with ground turkey and brown rice, seasoned with cumin and spices and topped with cheese are my favorite!

Provided by Gina

Categories     Dinner

Time 1h

Number Of Ingredients 13

1 lb 93% lean ground turkey
1 garlic (minced)
1/4 onion (minced)
1 tbsp chopped fresh cilantro or parsley
1 tsp garlic powder
1 tsp cumin powder
1 tsp kosher salt
3 large sweet red bell peppers (washed)
1 cup reduced sodium chicken broth (divided)
1/4 cup tomato sauce
1 1/2 cups cooked brown rice
Olive oil spray
6 tbsp part skim shredded cheddar cheese*

Steps:

  • Heat oven to 400°F.
  • Lightly spray olive oil spray in a medium nonstick skillet and heat on a medium heat.
  • Add onion, garlic and cilantro and saute about 2 minutes, add ground turkey, salt, garlic powder, cumin and cook meat for 4 to 5 minutes until meat is completely cooked through.
  • Add 1/4 cup of tomato sauce and 1/2 cup of chicken broth, mix well and simmer on low for about 5 minutes.
  • Combine cooked rice and meat together.
  • Cut the bell peppers in half lengthwise, and remove all seeds. Spoon 2/3 cup meat mixture into each pepper half and place in a 9 x 13-inch baking dish. Top each with 1 tbsp cheese.
  • Pour the remainder of the chicken broth on the bottom of the pan. Cover tightly with aluminum foil and bake for about 45 minutes.
  • Carefully remove the foil and serve right away.

Nutrition Facts : ServingSize 1 /2 pepper, Calories 221 kcal, Carbohydrate 19 g, Protein 18 g, Fat 3 g, Cholesterol 61 mg, Sodium 248 mg, Fiber 3 g, Sugar 1 g

TURKEY & COUSCOUS STUFFED BELL PEPPERS



Turkey & Couscous Stuffed Bell Peppers image

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

1/4 lb ground turkey
1/4 cup chopped onion
1/4 cup chopped mushroom
1 garlic clove, pressed
1/2 cup tomato sauce
1/4 teaspoon salt
1 dash crushed red pepper flakes
1/2 cup uncooked couscous
2 bell peppers
1/4 cup water

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

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