Ground Turkey Stuffed Peppers (My Favorite Version)
These Ground Turkey Stuffed Peppers are a simple weeknight recipe that I think you're going to love.
Servings: 4 people
Ingredients
- 4 bell peppers sliced in half, lengthwise
- 250 g ground turkey
- 1 red onion finely chopped
- 3 garlic cloves minced
- 100 g couscous uncooked
- 100 g olives roughly chopped
- 10 g parsley finely chopped
- 1 teaspoon dried mint
- 2 teaspoon paprika
- 2 tomatoes finely chopped
- 1 tablespoon tomato paste
- 8 tablespoon mozzarella grated
Instructions
- Place a non-stick pan on medium heat and add in a drizzle of oil. Add in the ground turkey, red onion, and garlic. Fry for 5 minutes until the turkey turns a light brown. Break apart the turkey mince, we don't want any big chunks.
- Place the uncooked couscous in a bowl and cover with 150ml boiling water and a big pinch of salt. Cover with a plate and leave to soak for 10 minutes. Preheat the oven to 190c fan or 210c / 375F.
- To your ground turkey pan, add in chopped olives, parsley, mint, paprika, your cooked couscous, and chopped tomatoes. Give everything a mix and then season with salt and pepper.
- In the base of your oven-proof dish, add the tomato paste and 200ml of water. Give it a mix so it's well combined.
- Slice the bell peppers in half lengthwise and remove the seeds and placenta. Then, stuff the pepper halves with the filling divided equally between the 8 halves. Delicately arrange the peppers into the oven-proof dish and top each pepper with 1 tablespoon of cheese. Place into the oven, covered in kitchen foil for 30 minutes, then uncovered for another 15 minutes.
- Take the stuffed peppers with ground turkey out of the oven and leave to rest for 5 minutes before serving up!
Notes
Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe so scroll up this page to find them!
Storage: Leave the stuffed turkey peppers to cool, then place in airtight containers and into the fridge for up to 3 days.
Freezing: You can totally freeze these peppers, but the texture may differ when reheated. Store in airtight containers (don't forget to label with the date and contents) for up to 3 months. Leave to defrost/thaw in the fridge overnight.
Reheating: Either leave the lid ajar and reheat in microwave until piping hot. Or heat up in the oven at 200C/ 390F for 20 minutes.