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Couscous & Taco Stuffed Peppers

Lawrence Woodson

Posted on November 08 2019

Couscous & Taco Stuffed Peppers
Turkey Taco Stuffed Peppers
Ingredients: 
  • Ground Turkey (36 oz)
  • 2 Tablespoons Butter
  • 2 Cloves fresh garlic
  • 3 cup of Mexican Cheddar Cheese
  • 1/2 red Onion (Diced)
  • 1 Packet of Taco Seasoning 
  • 2 Bell Peppers
  • 1 Cup Sour Cream (optional)

Prep:

  1. Preheat oven to 400
  2. Thinly slice ends off of the base of the pepper (so it can stand up easily). Slice the top off of the pepper and cut out the rind. Wash the pepper to get out all seeds. 
  3. Brown garlic in butter in a large skillet. Add ground turkey (on medium heat). Once browned, add 1 cup of cheese, 1 packet of taco seasoning and onion.
  4. Once cooked, place skillet on simmer. 
  5. Place peppers in baking dish with 3/4 inch of water
  6. Fill bottom of the peppers with meat, add a layer of cheese, another layer of meat and one more layer of cheese. 
  7. Bake for 45 minutes! Rest for 5 minutes! Serve with a dollop of Sour Cream!

 

Couscous Stuffed Peppers With Basil Cream Sauce

Ingredients:

  • 1 cup Chicken Broth
  • 1 cup of Garbanzo Beans (washed and drained)
  • 1 packed cup of Baby Spinach
  • 1/2 cup of Crumbled Feta
  • Pinch of Salt & Pepper
  • 2 Bell Peppers
  • 1 Packed Cup of Fresh Basil Leaves 
  • 1/2 Cup Creme Frainche
  • 1 Garlic Clove (diced)
  • 1/2 Lemon (for Juice)
  • 1 cup of Olive Oil
  • 1 Cup Shredded Parmesan

Instructions:

  1. Preheat oven to 400
  2. Bring Chicken Broth to a boil, stir in couscous. Cook for 5-6 minutes (with lid).
  3. Move Couscous, Spinach, Garbanzo Beans, Feta and 1/4 cup Olive Oil to a large bowl and stir together.
  4. Thinly slice ends off of the base of the pepper (so it can stand up easily). Slice the top off of the pepper and cut out the rind. Wash the pepper to get out all seeds. Place in 3/4 inch of water in a baking dish. Fill peppers. Top with Parmesan! 
  5. Bake for 55 minutes! Rest for 5 minutes and serve! 
  6. Sauce: In a blender, combine Creme Fraiche, Chopped Basil Leaves, 1 Clove of Minced Garlic, Lemon Juice, Salt, Pepper and 1/4 cup Olive Oil. Blend until smooth. Serve on top of Peppers! 

 

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