Stuffed Peppers With Turkey, Feta And Bulgur
makes 6-8 peppers
Recipe from cookthink
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.
ingredients
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
timer
prep: 20 minutes
total: 1 hour
tools
sauté pan
mixing bowl
baking sheet
tongs
spoon
instructions
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.
Comments
Lisa Says: November 04, 2009 at 09:49 PM
I love the basic ingredients of this recipe, but I would change a few things. The aforementioned shortcuts seem to work (the peppers were cooked but didn't lose their shape--depends how you like them). I would deglaze the turkey mixture with the white wine, and not put it in the pan, where it goes unnoticed. We did a mix of red and green bell peppers and definitely preferred the red (again, a question of taste). We also added some saffron, which was delicious.
Lisa Says: November 04, 2009 at 07:45 PM
It would be helpful to have the quantity of bulgur before cooking, not after.
Lisa Says: November 04, 2009 at 06:54 PM
Just a few questions: why not mix bulgur with the rest of stuffing ingredients? Do you envision layers? And an hour seems long enough to soften the peppers--why the precooking? I'm going to try these shortcuts tonight--I'll report back!