Moroccan Peppers with Turkey Sausage
Tired of eating peppers that AREN’T stuffed full of savory Moroccan flavor? We know the feeling. Take your dinner on a Middle Eastern excursion with lean turkey sausage, mint, fresh zucchini and garlic.
INGREDIENTS
8 bell peppers, any color combination
1 (19.5-ounce) package JENNIE-O® Lean Turkey Bratwurst
½ cup diced red onion
2 small or 1 large zucchini, cut into ¼-inch dice
1½ teaspoons minced garlic
1½ cups chicken broth
¼ teaspoon powdered saffron or turmeric
¼ teaspoon ground cumin
¼ teaspoon cayenne pepper
½ teaspoon salt
⅛ teaspoon ground cinnamon
1 cup uncooked couscous
2 tablespoons chopped fresh mint or basil
½ cup currants or raisins
½ cup toasted almonds
DIRECTIONS
1) Heat oven to 375ºF. Cut peppers lengthwise through stems keeping stem halves intact to hold stuffing. Discard seeds and veins. Place in 9 x 13-inch baking dish. In large deep skillet over medium heat add oil and turkey; Add onions and saute until turkey is well-done, 165°F as measured by a meat thermometer.
2) Add zucchini and garlic; continue cooking 2 minutes. Add broth, saffron, cumin, cayenne pepper, salt and cinnamon; bring to a boil. Stir in couscous. Cover; turn off heat under skillet. Let stand covered 5 minutes or until liquid is absorbed. Stir in mint, currants and almonds; spoon into bell peppers. Cover with aluminum foil; bake 20 minutes or until peppers are tender and filling is hot.
* Always cook to an internal temperature of 165°F.
RECIPE NUTRITION INFORMATION
Calories 440
Protein 30g
Carbohydrates 45g
Fiber 5g
Sugars 7g
Fat 14g
Cholesterol 90mg
Sodium 930mg
Saturated Fat 4g
https://www.jennieo.com/recipes/231-moroccan-peppers-with-turkey-sausage
