Turkey-Stuffed Peppers with Pesto, Couscous, and Mozzarella
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Ingredients & Equipment
What we send
- 12 ouncesground turkey
- 4yellow bell peppers
- 1/4 pintgrape tomatoes
- 1/2 cupIsraeli couscous
- 2 tablespoonspesto
- 1/2 cuptomato purée
- 3 ouncesbaby spinach
- 1 ounceshredded mozzarella cheese
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 8" medium pot
- 10" medium pan
- aluminum foil
- baking sheet
Preheat oven to 450°F. Bring a medium pot of water to a boil over high heat. Heat 2 teaspoons olive oil in a medium pan over medium-high heat. Add turkey and season with ½ teaspoon salt and black pepper as desired. Cook, breaking up, until meat is browned, about 5 minutes; set aside for Step 5.
While turkey browns, rinse all produce. Cut off and discard tops of bell peppers (including stems), then scoop out and discard seeds and pith. Halve tomatoes lengthwise. Halve lemon. In a large bowl, whisk together juice of ½ lemon (start with a little, then taste and add more as desired), 1 tablespoon olive oil, and ¼ teaspoon salt. Use remaining lemon to brighten a glass of water. Set dressing aside until Step 6.
Stir couscous into pot with boiling water. Cook until tender, about 8 minutes, then drain and return to pot, off heat. Season with ½ teaspoon salt and black pepper as desired.
Roast bell peppers
While couscous cooks, line a baking sheet with foil. Rub bell peppers all over (inside and outside!) with ½ teaspoon olive oil, then season with ¼ teaspoon salt and black pepper as desired. Arrange cut-side down on prepared baking sheet. Roast until slightly softened, about 5 minutes. Set aside.
Make filling and finish peppers
In a small bowl, reserve 1 teaspoon pesto for serving. Add tomato purée, browned turkey, ½ cup spinach, and remaining pesto to pot with couscous. Stir to combine, then season filling with ½ teaspoon salt and black pepper. Arrange bell peppers cut-side up on baking sheet; stuff evenly with filling. Sprinkle over mozzarella. Return sheet to oven and bake until cheese is golden, 7-10 minutes.
Finish salad and plate peppers
Use any downtime while bell peppers bake to get a head start on dishes. Add tomatoes and remaining spinach to bowl with dressing and toss to coat. Transfer spinach salad and turkey-stuffed peppers to serving plates. Dollop reserved pesto over turkey-stuffed peppers. Enjoy!