Ingredients
6
6 servings
- •6 green peppers, tops and seeds removed
- •3 tablespoons olive oil
- •1 pound ground turkey
- •1 white onion, chopped
- •1 ½ teaspoons salt
- •1 ½ teaspoons ground black pepper
- •1 (15.5 ounce) can sweet corn, drained
- •1 (14.5 ounce) can diced tomatoes, drained
- •1 ½ teaspoons ground thyme
- •1 ½ teaspoons dried rosemary
- •1 tablespoon crushed fennel seeds
- •1 cup water
- •⅓ cup white rice
- •¼ cup sweet barbeque sauce
- •1 cup crumbled feta cheese
Instructions
- Preheat an oven to 350 degrees F (175 degrees C). Arrange the bell peppers in a casserole dish with the cavities facing upwards.
- Heat the olive oil in a skillet over medium heat; cook the turkey in the hot oil until completely browned, about 5 minutes. Stir the onion into the turkey; season with salt and pepper. Cook and stir the mixture for 3 minutes. Add the corn, tomatoes, thyme, rosemary, and fennel to the turkey; stir. Pour the water over the mixture and add the rice; mix. Bring the mixture to a boil, cover, reduce heat to low, and simmer until the rice is tender, about 15 minutes. Stir the barbeque sauce through the mixture; remove the skillet from the heat.
- Spoon enough of the turkey mixture to fill each of the bell peppers about 1/3 of the way full. Divide about half of the feta cheese among the peppers, creating a layer of cheese atop the turkey mixture. Fill the peppers with the remaining turkey mixture and top with the remaining feta cheese.
- Bake in the preheated oven until the peppers are tender, about 45 minutes.
Nutritional Facts
Per 6 servings
- Calories: 434
- Carbohydrate: 35g
- Fat: 22g
- Fiber: 5g
- Protein: 25g
- Sugar: 13g
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