Ingredients
Scale
- 4 large bell peppers
- 2 teaspoons extra-virgin olive oil (divided)
- 1 1/4 teaspoons kosher salt (plus extra)
- 1/2 teaspoon freshly ground black pepper (plus extra)
- 1 large egg
- 1 pound ground turkey
- 2 scallions (thinly sliced)
- 1/3 cup couscous
- 1/4 cup fresh mint leaves (chopped, plus extra for garnish)
- 1/4 cup fresh parsley leaves (chopped, plus extra for garnish)
- 1 1/4 teaspoons ground coriander
- 1 1/4 teaspoons ground cumin
- 3/4 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon cayenne pepper
- 2 teaspoons finely chopped garlic (divided)
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 teaspoon fresh lemon juice
- Chopped tomatoes (for serving)
Instructions
- Preheat oven to 425°F. Halve bell peppers lengthwise, remove seeds and ribs, and place them cut side up in a baking dish. Drizzle with 1 teaspoon oil, sprinkle with salt and black pepper, then turn them cut side down.
- Roast peppers until just tender, about 12 minutes. Carefully turn peppers cut side up.
- In a large bowl, beat egg, then add turkey, scallions, couscous, mint, parsley, coriander, cumin, turmeric, cinnamon, cayenne, 1 teaspoon garlic, and 1 tablespoon water. Mix well.
- Divide turkey mixture among peppers, drizzle with 1 tablespoon water and remaining oil, then cover with foil.
- Bake until filling is cooked through, about 35 minutes. Uncover, baste peppers with juices, and bake for an additional 5 minutes until lightly browned.
- Meanwhile, mix mayonnaise, sour cream, lemon juice, 2 tablespoons water, remaining garlic, salt, and pepper in a small bowl.
- Top peppers with tomatoes, mint, and parsley, and serve with mayo sauce on the side. Enjoy your delicious creation!
- Prep Time: 15 minutes
- Category: Appetizer