- 4 bell peppers, preferably a mix of yellow, green and red
- Nonstick cooking spray
- 1/2 cup chopped red onion
- 4 cloves garlic, minced
- 1 (20 ounce) package JENNIE-O TURKEY STORE® Extra Lean Ground Turkey
- 2 teaspoons dried basil leaves
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1 (14.5 ounce) can diced tomatoes or seasoned diced tomatoes, drained
- 1 (5.45 ounce) package sun-dried tomato flavored couscous, prepared according to package directions
- 6 ounces crumbled feta or goat cheese
- 1/4 cup toasted pine nuts
- 3/4 cup fresh bread crumbs
- Paprika, if desired
- Heat oven to 375 degrees F. Cut peppers lengthwise through stems keeping stem halves intact to hold stuffing. Cut peppers in half again forming quarters. Discard seeds and veins. Cook in boiling salted water 5 to 6 minutes or until crisp-tender; drain well and place cut side up in a 13×9-inch baking dish. Coat a large nonstick skillet with cooking spray; heat over medium-high heat. Add onion and garlic. Cook 5 minutes, stirring occasionally. Crumble turkey into skillet; add basil, salt and black pepper. Cook 5 minutes, stirring occasionally. Add tomatoes and couscous; cook 5 minutes longer or until heated through. Remove from heat; stir in cheese and pine nuts. Mound mixture into pepper quarters.
- Sprinkle bread crumbs evenly over filled peppers. Coat with cooking spray; sprinkle with paprika, if desired. Bake 30 minutes or until bread crumbs are golden brown, filling is hot and peppers are tender.