More often than not, I overindulge on the weekends. Between Friday and Sunday, I had buffalo wings, beers, chinese, tacos and a few other treats. While I don’t feel bad about eating all that, I am all about balance in my diet. I crave healthier things after a few days of stuffing my face. That’s why I make things like these Turkey, Feta & Couscous Stuffed Peppers. They are the perfect healthy Monday night meal after a weekend of indulging.
Turkey, Feta & Couscous Stuffed Peppers are packed with lean protein, veggies and a little bit of carbs. Overall, pretty healthy, but packed with delicious flavors. Every time I make these, I think I’ll eat more than one half of a pepper because they taste so good, but they are so filling that I don’t need to. We always have leftovers, which make for a great lunch the next day.
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Turkey, Feta & Couscous Stuffed Peppers
Prep Time: 30 minutes
Cook Time: 15 minutes
3 Red Peppers, cut in half, stem and seeds removed
2 cups Israeli Couscous
1 tablespoon Olive OIl
½ Yellow Onion, diced
3 cloves Garlic, minced
1 lb Ground Turkey
1 cup Mushrooms, diced
1 cup Feta
Green Onion for garnish
Salt & Pepper
Preheat oven to 375.
Cook the Israeli couscous as instructed on the stove top, then set aside.
Heat a large skillet to medium-high heat and then add the olive oil. Let the olive oil heat up for about 30 seconds and then add your diced yellow onion to the pan. Cook until they begin to turn translucent, stirring often with a wooden spoon. Next, add in the minced garlic and let cook for about 30 seconds.
Add the ground turkey to the pan, breaking into crumbles with your spoon, then salt and pepper. Cook until the ground turkey is cooked through. Add the diced mushrooms to the skillet and cook for one minute. Cooking the mushrooms too long will cause them to get watery.
Once all of your ingredients are cooked, add the couscous and feta to the meat mixture. Reserve a little bit of the feta to top your peppers with.
Place the peppers onto a baking sheet, cut side up. Begin to stuff the peppers by spooning the meat and couscous mixture into the peppers, filling up all the way. Top with a few crumbles of feta. Repeat until all of the peppers are stuffed.
Bake the peppers for 15-20 minutes. The peppers, filling and feta should be warm to the touch. Top with some chopped up green onion.
For an even healthier alternative, replace the couscous with quinoa.