Hearty Couscous Turkey Stuffed Peppers
Create a fast meal with leftover turkey in this hearty couscous turkey stuffed peppers recipe! Loaded with delicious flavor and lighter than a traditional pepper, it is a perfect weeknight meal.
Equipment
Ingredients
- 1 cup turkey broth divided
- ⅔ cup whole wheat couscous
- ½ medium red onion diced
- 1 medium zucchini diced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 6 oz cooked turkey shredded or chopped
- ½ teaspoon ground sage
- ½ teaspoon ground thyme
- 2 cups baby spinach
- 4 bell peppers
- Non-stick cooking spray
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper or a silicone baking mat.
- In a small saucepan, bring ⅔ cup broth to a boil over medium heat.
- Once the broth is boiling, remove it from the heat and add the couscous to the liquid. Stir lightly and set aside.
- Cut the tops off of each bell pepper and clean out the seeds and membrane from the center.4 bell peppers
- Place the peppers onto the baking sheet and roast in the oven for 10 minutes.
- Spray a large skillet with non-stick cooking spray then place over medium heat.Non-stick cooking spray
- Add the chopped onion to the skillet and cook, stirring regularly, for 3-4 minutes until they are beginning to soften.½ medium red onion
- To the skillet, add the diced zucchini and season the vegetables with the salt and pepper then continue cooking for another 3-4 minutes until the zucchini is tender.1 medium zucchini, ¼ teaspoon salt, ¼ teaspoon black pepper
- Add the shredded or chopped turkey, couscous, sage, and thyme to the skillet and stir to combine then mix in the remaining broth and cook for another 2 minutes.1 cup turkey broth, ⅔ cup whole wheat couscous, ½ teaspoon ground sage, ½ teaspoon ground thyme, 6 oz cooked turkey
- Stir in the spinach, cooking for an additional 2-3 minutes until the spinach is wilted and the mixture is heated through.2 cups baby spinach
- Remove the peppers from the oven and fill each with ¼ of the couscous mixture then place back on the baking sheet and place back into the oven for a final 5 minutes.
- Serve with fresh chopped parsley.
Notes
- myWW Blue: 3
- myWW Green: 4
- myWW Purple: 0
- Points Plus: 5
Nutrition
Serving: 1gCalories: 198kcalCarbohydrates: 25gProtein: 17gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gCholesterol: 48mgSodium: 439mgFiber: 3gSugar: 5g
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