Mediterranean Turkey Stuffed Peppers with Feta & Salsa Verde Rice

Mediterranean Turkey Stuffed Peppers

with Feta & Salsa Verde Rice

35 MIN
-$0.05/serving 2 Servings
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  • with Ground Turkey
    includes 10 oz No Added Hormones, Antibiotic-Free Ground Turkey & 1 tbsp Mexican Spice Blend View recipe
  • with Ground Pork
    includes 10 oz Antibiotic-Free Ground Pork
  • with Ground Pork

    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 paste, and some crushed red pepper flakes for a kick of heat. You'll serve the peppers over tender salsa verde-dressed rice, topped off with crumbles of tangy feta.
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    • Nutrition
      PER SERVING
    • Calories
      900 Cals (est.)
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    fresh
    ingredients
    Mediterranean Turkey Stuffed Peppers with Feta & Salsa Verde Rice
    Title
    • 10 oz Ground Pork
    • ½ cup Long Grain White Rice
    • 1½ oz Feta Cheese
    • 2 cloves Garlic
    • 2 Poblano Peppers
    • 1 tsp Whole Dried Oregano
    • 1 Red Onion
    • 2 Tbsps Dried Currants
    • ⅓ cup Salsa Verde
    • ¼ tsp Crushed Red Pepper Flakes
    • 1 8-Oz Can Tomato Sauce
    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. Wash and dry the fresh produce. Place the peppers 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 rice
    2 Cook & finish the rice

    Meanwhile, in a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Add the salsa verde and currants; 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 2 teaspoons of olive oil on medium-high until hot. Add the pork and diced onion in an even layer. Cook, without stirring, 3 to 5 minutes, or until lightly browned. Season with salt and pepper. 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. Cook, stirring frequently, 2 to 3 minutes, or until the sauce is slightly reduced in volume and the pork 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 and knife 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). 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 rice 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. Wash and dry the fresh produce. Place the peppers 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 rice

    Meanwhile, in a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Add the salsa verde and currants; stir to combine. Taste, then season with salt and pepper if desired. Cover to keep warm.

    Cook & finish the rice
    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 2 teaspoons of olive oil on medium-high until hot. Add the pork and diced onion in an even layer. Cook, without stirring, 3 to 5 minutes, or until lightly browned. Season with salt and pepper. 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. Cook, stirring frequently, 2 to 3 minutes, or until the sauce is slightly reduced in volume and the pork 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 and knife immediately after handling.

    6 Bake the peppers & serve your dish

    Stuff each prepared pepper with the filling (you may have extra). 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 rice 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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