EatInEatOut Fall 2014 - Page 64

Turkey and Couscous Stuffed Romano Peppers JENNIFER is a nutritional scientist and food blogger who is passionate about home cooking for improved health and wellness. While she feels that all kinds of foods can have a place within an overall healthy diet, Jennifer believes that cooking more meals at home is one of the biggest steps you can take toward a healthier diet and lifestyle. Jennifer’s blog, Ricotta and Radishes, features simple, flavourful recipes made with mostly whole, plant-based ingredients along with healthy fats, plenty of herbs and spices and fewer processed foods whenever possible. To help inspire others to get started with home cooking, or to brush up on skills they already have, she also frequently features healthy cooking tips and techniques. 1 cup Israeli couscous 4 Romano peppers, halved lengthwise, seeds and ribs removed Canola oil spray 1 Tbsp olive oil 1 lb ground turkey 1 medium onion, finely chopped 1/2 cup pine nuts 1 Tbsp tomato paste 1 Tbsp cumin 1 Tbsp cinnamon 1 Tbsp paprika 1 red chile, finely chopped (optional) 2 Tbsp finely chopped fresh parsley 2 Tbsp finely chopped fresh mint Salt and ground black pepper, to taste 1. Pre-heat oven to 375°F. Place the peppers on a baking sheet, spray with oil and bake until peppers are softened, about 10 minutes. 2. Meanwhile, in a medium pot of boiling, salted water, cook the Israeli couscous until al dente, about 5 minutes. Drain and let cool. 3. In a large skillet, heat the olive oil over medium heat. Add the cumin, paprika, cinnamon and onions to the pan and cook, stirring, until onions are softened, about 5 minutes. Next, add the ground turkey, pine nuts, tomato paste, chile (if using), salt and pepper. Continue to cook, breaking up the turkey with a wooden spoon, until the meat is cooked through, about 10 minutes. Stir in the cooked couscous, parsley and mint and mix to combine evenly. 4. Spoon the turkey and couscous mixture into each pepper half. Transfer to a baking dish, cover with foil and bake for 15 minutes. 64 WWW.EATINEATOUT.CA