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Mediterranean Stuffed Peppers
Mediterranean Stuffed Peppers
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Prep Time:
40 minutes
Total Time:
1 hour 20 minutes
Savory stuffed peppers with turkey, chickpeas, artichokes, and cheeses, only 260 calories. Top with tomato-basil for a fresh finish.
Ingredients:
  • 4 large red or yellow bell peppers (about 1/2 lb each)
  • 1 lb lean (at least 93%) ground turkey
  • 1 tablespoon finely chopped garlic
  • 1 teaspoon Italian seasoning
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup Muir Glen™ organic roasted garlic pasta sauce (from 25.5-oz jar)
  • 3/4 cup Progresso™ chick peas, drained, rinsed (from 15-oz can)
  • 1 jar (6 oz) Progresso™ artichoke hearts, marinated, drained, chopped (about 2/3 cup)
  • 3/4 cup reduced-fat shredded mozzarella cheese (3 oz)
  • 1 package (4 oz) feta cheese crumbles (3/4 cup)
  • 2 cups chopped plum (Roma) tomatoes (4 medium)
  • 1/3 cup chopped fresh basil leaves
Instructions:
  • Preheat oven to 425°F and line a 15x10x1-inch pan with cooking parchment paper. Halve each bell pepper vertically, keeping the stem intact, and remove seeds and membranes. Boil 3 quarts of water in a 5- to 6-quart Dutch oven. Add bell peppers to boiling water ensuring they are fully submerged. Boil for 2 minutes and then drain. Arrange peppers cut side up on the prepared pan.
  • In a 10-inch nonstick skillet, sauté turkey with garlic, Italian seasoning, 1/2 teaspoon of salt, and pepper over medium-high heat for 5 to 7 minutes until turkey is cooked through; remember to drain any excess fat.
  • Combine the turkey mixture with pasta sauce, chickpeas, and artichoke hearts in a bowl. Gently mix in mozzarella cheese and 1/2 cup of feta cheese.
  • Evenly stuff bell peppers with turkey mixture. Cover with greased foil and bake for 32 to 37 minutes until peppers are tender and filling is heated through.
  • Combine the tomatoes, basil, and the rest of the 1/4 teaspoon salt in a small bowl. Spoon the tomato mixture over the cooked bell peppers and sprinkle the remaining 1/4 cup of feta cheese on top before serving.

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