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Mediterranean Stuffed Peppers

mediterranean stuffed peppers
Mediterranean Stuffed Peppers
  • Prep 40 min
  • Total 1 hr 20 min
  • Servings 8
  • Pinterest
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For this light and flavourful take on stuffed peppers, we made a filling of seasoned ground turkey, chick peas, artichoke hearts, mozzarella cheese and feta cheese that comes in at just 260 calories. Simply stuff your peppers, bake and finish the dish with a fresh tomato-basil topping. ...MORE + LESS -

Ingredients

4 large red or yellow bell peppers (about 1/2 lb/250 g each)
1 lb (500 g) lean ground turkey
1 tablespoon finely chopped garlic
1 teaspoon Italian seasoning
3/4 teaspoon salt
1/4 teaspoon pepper
1 cup garlic pasta sauce
3/4 cup chick peas, drained, rinsed
1 jar (170 mL) artichoke hearts, marinated, drained, chopped (about 2/3 cup)
3/4 cup reduced-fat shredded mozzarella cheese
3/4 cup feta cheese crumbles
2 cups chopped plum (Roma) tomatoes (4 medium)
1/3 cup chopped fresh basil leaves

Steps

Hide Images
  • 1
    1. Heat oven to 425°F. Line 15x10x1-inch pan with cooking parchment paper. Cut each bell pepper in half vertically, leaving stem intact; remove seeds and membranes. In 5- to 6-quart Dutch oven, heat 3 quarts water to boiling. Add bell peppers to boiling water, making sure water covers peppers. Cook 2 minutes; drain. Place peppers cut side up in pan.
  • 2
    2. In 10-inch nonstick skillet, cook turkey, garlic, Italian seasoning, 1/2 teaspoon of the salt and the pepper. Cook over medium-high heat 5 to 7 minutes, breaking up turkey, until turkey is no longer pink; drain.
  • 3
    3. Transfer turkey mixture to medium bowl; stir in pasta sauce, chick peas and artichoke hearts. Stir in mozzarella cheese and 1/2 cup of the feta cheese.
  • 4
    4. Divide turkey mixture evenly among bell peppers in pan (peppers will be full). Spray one side of foil with cooking spray; cover with foil, sprayed side down. Bake 32 to 37 minutes or until bell peppers are tender and filling is hot.
  • 5
    5. In small bowl, mix tomatoes, basil and remaining 1/4 teaspoon salt. Top cooked bell peppers with tomato mixture and remaining 1/4 cup feta cheese before serving.

Expert Tips

  • Use leftover chick peas in a fresh green salad.
  • Stir in 1/4 teaspoon crushed red pepper flakes to add a little heat to your filling.

Nutrition Information

Nutrition Facts

Serving Size: 8
Calories
260
% Daily Value
Total Fat
14
Saturated Fat
5
Trans Fat
0
Cholesterol
60
Sodium
660
Dietary Fiber
5
Protein
18
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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