Fall is here and I love to spend time in my kitchen preparing comfort foods. It is always nice eating with the spoon, something warm, delicious and healthy.
This is my original recipe that my family love especially kids. Usually, I prepare this dish with long red peppers but this time I made a twist and used green bell peppers.
* 1 pound organic white ground turkey breast
* 1/2 cup whole wheat couscous
* 1 cup chicken broth
* 4 green bell peppers
* 1 red onion
* fresh parsley
* low-fat provolone cheese, grated
* 1 garlic clove
* salt and pepper to taste
* 1 tea spoon extra virgin olive oil
Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a deep cooking pot with the hollowed sides facing upward.
In the heavy saucepan add olive oil and chopped red onion. Brown nicely. Add garlic clove and brown for just a few minutes. Add turkey working slowly with wooden spoon. Season with salt and pepper. Add a little bit of chicken broth and couscous and simmer for 14-16 minutes. Add a little bit of chopped fresh parsley and set aside.
Let’s stuff the peppers. I love to use long tea spoon so I don’t make any damage to the bell pepper opening.
When stuffed, close each pepper with the grated provolone cheese. Add additional chicken broth to the pot a steam the peppers for 1 hour, low heat.
Serve warm with side of whole grain wheat toasted bread and a slice of feta cheese.