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.
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