Stuffed Peppers With Turkey, Feta And Bulgur
makes 6-8 peppers
Feta cheese and sweet smoked paprika are a flavorful match for ground turkey in this high-protein dish. You can prepare peppers ahead of time and refrigerate until you are ready to eat; be sure to bring them to room temperature before baking.
1 1/2 cup cooked bulgur wheat
3 tablespoons olive oil
1 yellow onion, diced
1 teaspoon kosher salt
2 cloves garlic, minced
1 tablespoon smoked sweet paprika
1 pound ground turkey
6 to 8 medium green bell peppers
1 cup feta, crumbled
1/2 cup chopped parsley
1 cup white wine
prep: 20 minutes
total: 1 hour
sauté pan
mixing bowl
baking sheet
tongs
spoon
1. Cook the bulgur according to the package directions and set aside to cool. Preheat the oven to 400F.
2. Prep the onion and garlic. Heat the olive oil in a large skillet over medium-high heat. When the oil is hot and shimmering, add the onions and the salt; cook until the onion softens, 4 minutes.
2. Stir in the garlic and paprika and cook 1 minute. Add the ground turkey and cook, breaking the turkey apart with a spoon, until the turkey is fully cooked, 8-10 minutes.
4. Meanwhile, put the bell peppers directly onto the oven rack. Bake them until they start to turn soft, 6-8 minutes. Remove them to a cutting board to cool.
5. Stir the crumbled feta and parsley into the ground turkey mixture.
6. With a paring knife, carefully cut around the top of each of the peppers, making a hole in the top and pulling out the core. Reach in and pull or cut out any remaining core and seeds.
7. Spoon equal amounts of the turkey mixture and cooked bulgur into the peppers. Arrange the peppers in a deep casserole dish, standing upright if possible. Pour the wine into the bottom of the casserole dish.
8. Bake the peppers until the filling is hot and the peppers are soft and brown in spots, 45 minutes to 1 hour.
