Mediterranean Turkey Stuffed Peppers with Feta & Romesco Farro
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Mediterranean Turkey Stuffed Peppers

with Feta & Romesco Farro

35 MIN
+$2.95/serving 2 Servings
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  • with Ground Turkey
    includes 10 oz No Added Hormones, Antibiotic-Free Ground Turkey View recipe
    Wellness
  • with Ground Lamb
    includes 12 oz No Added Hormones, Pasture-Raised Ground Lamb
  • with Ground Lamb

    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.
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    Dietary Information

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

    Carb Conscious
    • Nutrition
      PER SERVING
    • Calories
      830 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Mediterranean Turkey Stuffed Peppers with Feta & Romesco Farro
    Title
    • 12 oz Pasture-Raised Ground Lamb
    • 1 8-Oz Can Tomato Sauce
    • 1½ oz Feta Cheese
    • ½ cup Semi-Pearled Farro
    • 2 cloves Garlic
    • 1 tsp Whole Dried Oregano
    • 2 Poblano Peppers
    • 1 Red Onion
    • ¼ tsp Crushed Red Pepper Flakes
    • 1 oz Prunes
    • 3 Tbsps Romesco Sauce (Contains Almonds)
    time-saving
    tips & techniques
    Roast the peppers
    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.

    Cook & finish the farro
    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.

    Prepare the remaining ingredients
    3 Prepare the remaining ingredients

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

    Make the filling
    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 lamb 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.

    Prepare the peppers
    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.

    Bake the peppers & serve your dish
    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!

    Tips from Home Chefs

    Roast the peppers
    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.

    Cook & finish the farro
    Prepare the remaining ingredients
    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 lamb 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.

    Make the filling
    Prepare the peppers
    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!

    Bake the peppers & serve your dish
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