Mediterranean Stuffed Bell Peppers
(or sub with 1/2 small onion)
artichokes in water
Preheat oven to 400 F.
Finely chop 2 garlic cloves & 1 shallot.
Chop 1 can artichokes in water to equal ~1c, reserving 2T liquid from can.
Chop sun-dried tomatoes and fresh parsley to equal ~1c each.
Cut tops off 8 bell peppers and carefully scoop seeds out. You many need to trim the bottoms slightly so they “stand” flat in baking pan.
Heat skillet with 1tsp olive oil over medium heat. Add 1# ground turkey + chopped shallot + chopped garlic.
Cook 10-12 minutes, breaking meat apart, until turkey browns and is cooked through. Cool slightly.
In a large bowl, toss cooked/ cooled turkey with artichokes + sun-dried tomatoes +parsley + 2T juice from artichokes. Option to mix in 8oz feta crumbles.
Lightly oil a baking dish and stand peppers upright. Fill each pepper with turkey mixture, pressing down to stuff peppers.
Bake stuffed peppers covered with foil for 15 minutes.
Remove foil and bake another 10-15 minutes or until peppers are tender and meat is reheated.