Ingredients
- 4 large orange bell pepper
- 1 tablespoon vegetable oil
- 1 large onion, chopped (about 1 cup)
- 1 clove garlic, minced
- 2 teaspoons chili powder
- 1 pound 85% lean ground turkey
- 1 cup Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth orSwanson® Natural Goodness® Chicken Broth
- 1 cup Pace® Picante Sauce
- 1/2 cup uncooked couscous
- 1/4 cup shredded Cheddar cheese
How to Make It
Step 1
Set the oven to 375°F. Cut the tops off the peppers. Remove and discard the cores and seeds. Reserve the pepper tops. Using a sharp knife, carve a Jack O'Lantern face into each pepper. Place the peppers upright in an 8x8x2-inch baking dish. Chop the carved-out pieces of pepper and reserve.
Step 2
Heat the oil in a 12-inch skillet over medium-high heat. Add the onion, garlic, reserved chopped pepper and chili powder and cook until the vegetables are tender-crisp, stirring occasionally. Add the turkey and cook until the turkey is cooked through, stirring often to separate meat.
Step 3
Stir the broth and picante sauce in the skillet and heat to a boil. Stir in the couscous and remove the skillet from the heat. Cover and let stand for 5 minutes or until the couscous is tender.
Step 4
Spoon the turkey mixture into the peppers. Sprinkle with the cheese. Top with the reserved pepper tops.
Step 5
Bake for 40 minutes or until the peppers are tender.
