Turkey Couscous Stuffed Bell Peppers
Transform your dinner routine with these vibrant, flavor-packed Turkey Couscous Stuffed Bell Peppers—a wholesome and satisfying meal that's as beautiful as it is delicious. Juicy bell peppers serve as edible bowls, roasted to tender perfection and brimming with a savory filling of spiced ground turkey, fluffy couscous, and aromatic herbs. Enhanced by hearty tomatoes and topped with a gooey layer of melted mozzarella or cheddar cheese, this dish offers a delightful mix of textures and bold Mediterranean-inspired flavors. Perfect for busy weeknights, this easy-to-follow recipe comes together in under an hour and is a crowd-pleasing way to incorporate protein, veggies, and grains in a single dish. Serve these stuffed peppers with a fresh side salad or enjoy them solo for a complete, low-mess meal the whole family will love.
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Recipe Information
Ingredients
- 4 pieces Bell peppers (any color)
- 2 tablespoons Olive oil
- 500 grams Ground turkey
- 1 piece Yellow onion, diced
- 2 pieces Garlic cloves, minced
- 400 grams Canned diced tomatoes
- 2 tablespoons Tomato paste
- 1 cup Chicken or vegetable broth
- 1 cup Couscous
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
- 1 cup Shredded mozzarella or cheddar cheese
- 1 cup Water (for couscous, if not using broth)
Instructions
Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes. Lightly rub the outsides with 1 tablespoon of olive oil and place them upright in a baking dish. If necessary, trim the bottoms slightly to help them stand.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
Add the diced onion and cook until softened, about 3-4 minutes. Then add the minced garlic and sauté for another minute.
Add the ground turkey to the skillet and cook until browned and fully cooked, about 5-7 minutes. Break the meat into smaller pieces while cooking.
Stir in the canned diced tomatoes, tomato paste, ground cumin, smoked paprika, salt, and black pepper. Simmer for 5 minutes to allow the flavors to blend.
In a separate pot, bring the chicken or vegetable broth (or water) to a boil. Stir in the couscous, cover, and remove the pot from heat. Let it sit for 5 minutes, then fluff with a fork.
Combine the cooked couscous with the turkey mixture. Stir in the chopped parsley and mix well.
Spoon the turkey-couscous filling evenly into the prepared bell peppers. Press down gently to pack the filling.
Top each stuffed pepper with a generous sprinkle of shredded cheese.
Bake in the preheated oven for 20-25 minutes, or until the peppers are tender and the cheese is melted and golden.
Remove from the oven and let the peppers cool for 5 minutes before serving. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
480 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.4 g | 31% | |
| Saturated Fat | 7.7 g | 39% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 1112 mg | 48% | |
| Total Carbohydrate | 27.9 g | 10% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 11.3 g | ||
| Protein | 35.7 g | 71% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 273 mg | 21% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 678 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
