For a better user experience based on the region you shop in, please allow to access your location. By accepting, you are not permitting us to sell or use this location data in any other way.

Greek Stuffed Peppers

Greek Stuffed Peppers
downloadEmail This Post
Greek Stuffed Peppers

Prep: 20 minutes
Bake: 30 minutes • Serves: 4

1 cup pearled farro, rinsed and drained
2 large green bell peppers, halved lengthwise and seeded
1/2 pound 93% lean ground turkey
2 tablespoons olive oil
1/4 cup chopped red onion
1/2cup chopped eggplant
1 can (14.5 ounces) Italian style diced tomatoes with olive oil, garlic and spices
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup grated Parmesan cheese

1.Preheat oven to 350°. Prepare farro as label directs.

2.Place bell peppers, cut side up, on rimmed baking pan. In large skillet, cook turkey over medium-high heat 8 minutes or until browned, breaking up turkey with side of spoon; with slotted spoon, transfer to paper towel-lined plate.

3.In same skillet, heat oil over medium-high heat; add onion and cook 3 minutes, stirring occasionally. Add eggplant; cook 2 minutes, stirring occasionally. Add tomatoes with juice; cook 3 minutes, stirring occasionally. Stir in salt, pepper, farro and turkey.

4.Fill bell peppers with farro mixture; sprinkle with cheese. Bake 30 minutes or until peppers are tender.

Approximate nutritional values per serving:
316 Calories, 15g Fat (3g Saturated), 53mg Cholesterol, 616mg Sodium,
28g Carbohydrates, 5g Fiber, 6g Sugars, 2g Added Sugars, 20g Protein

Dietitian’s Dish Tip(s):
> Stuffed peppers offer a way to include most of the food groups in a single entrée. Choose your grain, add your protein (meat, seafood, or beans), include more veggies, and top with dairy. Serve them up with fruit and you’ve got a MyPlate meal in the making.

  visit us on Facebook visit us on Twitter visit us on Pinterest see our videos on youtube