Turkey Stuffed Peppers

Beverley Williams


You can substitute ground beef or ground lamb for the turkey if you prefer.

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30 Min
20 Min


1 each
red, orange,yellow and green bell peppers
2 c
1/2 c
chicken broth
1 lb
ground turkey
1/3 c
finely chopped onion
1 tsp
minced garlic
1/4 c
chopped black olives
1/4 c
chopped cremini mushrooms
1/4 c
grated parmesan cheese
1 tsp


1Preheat oven to 400 degrees.
2Cut the stem end off the peppers with to remove a thin cap.
3Carefully remove the seeds and membranes.set aside.
4In a saucepan, bring chicken broth to a boil.
5Add the couscous.
6Reduce the heat to very low ans simmer for 8 minutes.
7Remove from heat and let stand 10 minutes. The pour out of the pot and fluff. Set aside.
8Place turkey in a skillet. Over medium heat, brown the meat breaking it up as it cooks.Add onion, mushrooms, garlic, oregano and olives. Cook until meat is done and veggies are tender.Stirring to mix well. Drain excess grease.
9When it is done, stir in the Parmesan cheese to mix well. The cheese should melt as you stir.
10Remove from heat.
11Combine turkey mixture and couscous. Mix well.
12Stuff the peppers with the mixture.
13Place the peppers upright in a baking pan.
14Cook for 20 minutes.

About this Recipe

Course/Dish: Turkey
Main Ingredient: Turkey
Regional Style: Mediterranean
Other Tag: Healthy