Moroccan Peppers with Turkey Sausage
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Bring a taste of Morocco to the dinner table! These delicious easy stuffed peppers feature our lean turkey sausage, fresh mint, zucchini and garlic for an irresistible flavor.
Total Time
1 Hour
Serving Size
8 Servings
8
bell peppers, any color combination
1
tablespoon olive oil
1
(19.5-ounce) package JENNIE-O® Lean Turkey Bratwurst
1/2
cup diced red onion
2
small or 1 large zucchini, cut into 0.25-inch dice
1 1/2
teaspoons minced garlic
1 1/2
cups chicken broth
1/4
teaspoon powdered saffron or turmeric
1/4
teaspoon ground cumin
1/4
teaspoon cayenne pepper
1/2
teaspoon salt
1/4
teaspoon ground cinnamon
1
cup uncooked couscous
2
tablespoons chopped fresh mint or basil
1/2
cup currants or raisins
1/2
cup toasted almonds
1
Heat oven to 375ºF.
2
Cut peppers lengthwise through stems keeping stem halves intact to hold stuffing. Discard seeds and veins. Place in 9 x 13-inch baking dish.
3
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.
4
Add zucchini and garlic; continue cooking 2 minutes.
5
Add broth, saffron, cumin, cayenne pepper, salt and cinnamon; bring to a boil. Stir in couscous.
6
Cover; turn off heat under skillet. Let stand covered 5 minutes or until liquid is absorbed.
7
Stir in mint, currants and almonds; spoon into bell peppers.
8
Cover with aluminum foil; bake 20 minutes or until peppers are tender and filling is hot.
Calories
440
Protein
30g
Carbohydrates
45g
Fiber
5g
Sugars
7g
Fat
14g
Cholesterol
90mg
Sodium
930mg
Saturated Fat
4g
Product information not available.
