Stuffed Romano Peppers with Turkey, Israeli Couscous & Pine Nuts

1. 1

   Pre-heat oven to 375 degrees F. Place the peppers on a baking sheet, spray with oil and bake until peppers are softened, about 10 minutes.

2. 2

   Meanwhile, in a medium pot of boiling, salted water, cook the Israeli couscous until al dente, about 5 minutes.

3. 3

   Drain and let cool.

4. 4

   In a large skillet, heat the olive oil over medium heat.

5. 5

   Add the cumin, paprika, cinnamon and onions to the pan and cook, stirring, until onions are softened, about 5 minutes.

6. 6

   Next, add the ground turkey, pine nuts, tomato paste, chile (if using), salt and pepper.

7. 7

   Continue to cook, breaking up the turkey with a wooden spoon, until the meat is cooked through, about 10 minutes.

8. 8

   Stir in the cooked couscous, parsley and mint and mix to combine evenly.

9. 9

   Spoon the turkey and couscous mixture into each pepper half.

10. 10

    Transfer to a baking dish, cover with foil and bake for 15 minutes.

11. 11

    Notes:

12. 12

    I used Ottolenghis recipe for stuffed eggplant with lamb and pine nuts, from the Jerusalem cookbook, as a loose guide only.

13. 13

    The original recipe used lamb, though I opted for turkey; however any type of ground meat would work.

14. 14

    The stuffed eggplant recipe also called for tamarind, lemon juice and sugar, which I omitted.

* Per serving · 4 servings · Values may vary.

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