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Turkey-Stuffed Peppers

Turkey-Stuffed Peppers with Pesto, Couscous, and Mozzarella

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Recipe Details


This week, Chef Taylor is channeling Mediterranean flavors to bring a touch of warmth to winter nights. She creates a hearty filling with Israeli couscous, spinach, browned turkey, and pesto-tomato sauce, then stuffs it into roasted bell peppers. They’re topped with a generous layer of mozzarella and baked until the cheese is golden and melty. An extra dollop of pesto is added at the end, because we just can’t get enough.


    Quick facts

    Serving size
    Prep & cook time
    Cooking Skill
    By Chef Taylor

    By Chef Taylor

    Nutritional info

    • Calories 780
    • Protein 50g
    • Total Carb 65g
    • Total Fat 36g

    Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

    Ingredients & Equipment

    What we send

    • ground turkey
      12 ounces
      ground turkey
    • yellow bell peppers
      yellow bell peppers
    • grape tomatoes
      1/4 pint
      grape tomatoes
    • lemon
    • Israeli couscous
      1/2 cup
      Israeli couscous
    • pesto
      2 tablespoons
    • tomato purée
      1/2 cup
      tomato purée
    • baby spinach
      3 ounces
      baby spinach
    • shredded mozzarella cheese
      1 ounce
      shredded mozzarella cheese

    What You’ll Need

    • olive oil
    • kosher salt
    • black pepper
    • 8" medium pot
    • 10" medium pan
    • aluminum foil
    • baking sheet

    Cooking Steps

    1. Brown turkey

      Brown turkey

      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.

    2. Prepare ingredients

      Prepare ingredients

      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.

    3. Cook couscous

      Cook couscous

      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.

    4. Roast bell peppers

      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.

    5. Make filling and finish peppers

      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.

    6. Finish salad and plate peppers

      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!

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