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Mediterranean Stuffed Peppers

Name: Mediterranean Stuffed Peppers
Prep time: 40 min
Total time: 1 h 20 min
Yield: 8
Cuisine: Mediterranean
Ingredients: 4 large red or yellow bell peppers (about 1/2 lb each); 1 lb lean (at least 93%) ground turkey; 1 tablespoon finely chopped garlic; 1 teaspoon Italian seasoning; 3/4 teaspoon salt; 1/4 teaspoon pepper; 1 cup Muir Glen™ organic roasted garlic pasta sauce (from 25.5-oz jar); 3/4 cup Progresso™ chick peas, drained, rinsed (from 15-oz can); 1 jar (6 oz) Progresso™ artichoke hearts, marinated, drained, chopped (about 2/3 cup); 3/4 cup reduced-fat shredded mozzarella cheese (3 oz); 1 package (4 oz) feta cheese crumbles (3/4 cup); 2 cups chopped plum (Roma) tomatoes (4 medium); 1/3 cup chopped fresh basil leaves

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Prep 40 min
Total 1 hr 20 min
Servings 8

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For this light and flavorful take on stuffed peppers, we made a filling of seasoned ground turkey, chick peas, artichoke hearts, mozzarella cheese and feta cheese that comes in at just 260 calories. Simply stuff your peppers, bake and finish the dish with a fresh tomato-basil topping.

By Betty Crocker Kitchens

Updated Nov 15, 2017

Ingredients

4 large red or yellow bell peppers (about 1/2 lb each)
1 lb lean (at least 93%) ground turkey
1 tablespoon finely chopped garlic
1 teaspoon Italian seasoning
3/4 teaspoon salt
1/4 teaspoon pepper
1 cup Muir Glen™ organic roasted garlic pasta sauce (from 25.5-oz jar)
3/4 cup Progresso™ chick peas, drained, rinsed (from 15-oz can)
1 jar (6 oz) Progresso™ artichoke hearts, marinated, drained, chopped (about 2/3 cup)
3/4 cup reduced-fat shredded mozzarella cheese (3 oz)
1 package (4 oz) feta cheese crumbles (3/4 cup)
2 cups chopped plum (Roma) tomatoes (4 medium)
1/3 cup chopped fresh basil leaves

Steps

1

Heat oven to 425°F. Line 15x10x1-inch pan with cooking parchment paper. Cut each bell pepper in half vertically, leaving stem intact; remove seeds and membranes. In 5- to 6-quart Dutch oven, heat 3 quarts water to boiling. Add bell peppers to boiling water, making sure water covers peppers. Cook 2 minutes; drain. Place peppers cut side up in pan.
2

In 10-inch nonstick skillet, cook turkey, garlic, Italian seasoning, 1/2 teaspoon of the salt and the pepper. Cook over medium-high heat 5 to 7 minutes, breaking up turkey, until turkey is no longer pink; drain.
3

Transfer turkey mixture to medium bowl; stir in pasta sauce, chick peas and artichoke hearts. Stir in mozzarella cheese and 1/2 cup of the feta cheese.
4

Divide turkey mixture evenly among bell peppers in pan (peppers will be full). Spray one side of foil with cooking spray; cover with foil, sprayed side down. Bake 32 to 37 minutes or until bell peppers are tender and filling is hot.
5

In small bowl, mix tomatoes, basil and remaining 1/4 teaspoon salt. Top cooked bell peppers with tomato mixture and remaining 1/4 cup feta cheese before serving.

Tips from the Betty Crocker Kitchens

tip 1
Use leftover chick peas in a fresh green salad.
tip 2
Stir in 1/4 teaspoon crushed red pepper flakes to add a little heat to your filling.

Nutrition

260 Calories, 13g Total Fat, 19g Protein, 15g Total Carbohydrate, 7g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 260

Calories from Fat: 120

Total Fat: 13g; 21%

Saturated Fat: 4g; 20%

Trans Fat: 0g

Cholesterol: 60mg; 20%

Sodium: 660mg; 28%

Potassium: 440mg; 13%

Total Carbohydrate: 15g; 5%

Dietary Fiber: 5g; 23%

Sugars: 7g

Protein: 19g

% Daily Value*:

Vitamin A: 70%; 70%

Vitamin C: 90%; 90%

Calcium: 20%; 20%

Iron: 8%; 8%

Exchanges:

1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;