Stuffed peppers is a dish that exists in different names and forms around the world. It consists of hollowed or halved peppers, filled with any of a variety of fillings, often including meat, vegetables, cheese, rice, or sauce. They are usually assembled by filling the cavities of the peppers and then cooking
Mediterranean Stuffed Peppers
- 2 tsp olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 small onion
- 1/2 tsp dried chili flakes/seeds
- 1 small handful fresh mint, chopped
- 1/2 cup feta cheese, crumbled
- 3/4 cup dry whole-wheat couscous
- 3 ounces of baby spinach, about 1 cup
- 2/3 lb ground turkey
- 4 large bell peppers, cut in halves
Preheat over to 400 F (200 C). Place pepper halves with cut side down in a large casserole or baking sheet. Bake for 10 minutes.
In the mean time, cook couscous according to package directions, and set aside.
Pour olive oil into a large frying pan over medium heat, add onion and saute until soft, about 5 minutes. Increase heat to medium-high; add cumin, coriander, chili flakes, and turkey; cook until browned and cooked through, about 3 minutes.
Toss in spinach; stir until wilted, about 2 minutes. Mix in the couscous, mint and feta.
Spoon this mixture into the pepper halves. Bake, filled side up, until filling is heated through, about 8 to 10 minutes. Put 2 pepper halves on each of 4 plates, mixing or matching the colours
Source: Swap & Drop DIET COOKBOOK. Best Health magazine