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Mediterranean Turkey Stuffed Peppers

with Feta & Romesco Farro

35 MIN

2 Servings

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with Ground Turkey

From the Test Kitchen

We're putting a Mediterranean spin on these stuffed poblano peppers by filling them with turkey and red onion cooked in a combination of oregano, tomato sauce, and some crushed red pepper flakes for a kick of heat. You'll serve the peppers over tender romesco-dressed farro, topped off with crumbles of tangy feta.
13 PersonalPoints per serving
To learn more about WW's Points program, visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting PersonalPoints? Choose nonstick cooking spray (0 PersonalPoints) instead of olive oil (1 PersonalPoint per teaspoon) to coat your pan before heating.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Carb Conscious

Nutrition

PER SERVING
Calories

620 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Ground Turkey
1 8-Oz Can Tomato Sauce
½ cup Semi-Pearled Farro
2 cloves Garlic
2 Poblano Peppers
1 Red Onion
1½ oz Feta Cheese
1 tsp Whole Dried Oregano
¼ tsp Crushed Red Pepper Flakes
1 oz Prunes
3 Tbsps Romesco Sauce (Contains Almonds)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Roast the peppers

Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the peppers. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; turn to coat. Roast 10 to 12 minutes, or until blistered and slightly softened. Leaving the oven on, remove from the oven. Set aside to cool at least 5 minutes.

2 Cook & finish the farro

Meanwhile, roughly chop the prunes; place in a bowl. Add 2 tablespoons of hot water. Set aside to rehydrate. Add the farro to the pot of boiling water and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the romesco sauce and rehydrated prunes (including any liquid); stir to combine. Taste, then season with salt and pepper if desired. Cover to keep warm.

3 Prepare the remaining ingredients

Meanwhile, halve, peel, and medium dice the onion. Peel and roughly chop 2 cloves of garlic.

4 Make the filling

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the turkey and diced onion; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 3 to 5 minutes, or until lightly browned. Add the tomato sauce, oregano, chopped garlic, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, stirring frequently, 2 to 4 minutes, or until the sauce is slightly thickened and the turkey is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

5 Prepare the peppers

When cool enough to handle, transfer the roasted peppers to a cutting board. Make a lengthwise slit in each pepper, keeping one side intact. Carefully open each pepper; using a spoon, remove the ribs and seeds. Thoroughly wash your hands immediately after handling.

6 Bake the peppers & serve your dish

Stuff each prepared pepper with the filling (you may have extra for serving). Evenly top with half the cheese (crumbling before adding). Return to the sheet pan and bake 8 to 10 minutes, or until the filling is heated through and the peppers are tender when pierced with a fork. Remove from the oven. Let stand at least 2 minutes before serving. Serve the finished farro topped with any remaining filling and the baked peppers. Garnish with the remaining cheese (crumbling before adding). Enjoy!