Nutritionist's Pick: Mexican Turkey-Stuffed Peppers
with Bulgur, Feta Sour Cream and Pico de Gallo- Milk
- Wheat
- Mustard
- Milk
- Tree nuts
- Fish
- Egg
- Sesame
- Crustaceans
- Gluten
- Sulphites
- Soy
- Wheat
- May contain traces of allergens
- Peanuts
Ingredients: Sweet bell pepper • Ground turkey • Bulgur wheat (wheat) (durum wheat semolina) • Roma tomato • Lime • Sour cream (milk) (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Feta cheese (milk) (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) • Spinach • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide) • Green onion.
Ingredients
250 g
Ground Turkey
2 unit(s)
Sweet Bell Pepper
2 tbsp
Tomato Sauce Base
(May be present: Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat)
2 unit(s)
Green Onion
1 unit(s)
Lime
43 mL
Sour Cream
(Contains: Milk May be present: Milk, Sulphites)
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
1 unit(s)
Tomato
½ cup
Bulgur Wheat
(Contains: Wheat May be present: Gluten)
28 g
Baby Spinach
11 g
Chili-Cumin Spice Blend
(May be present: Sesame, Soy, Sulphites, Tree nuts, Wheat, Mustard, Peanuts)
Not included in your delivery
⅓ tsp
Salt*
0.13 tsp
Pepper*
2 tbsp
Oil*
1 tbsp
Butter*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- To a medium pot, add 3/4 cup (1 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Once boiling, add bulgur. Cover, remove from heat and let stand for 15-16 min, until bulgur is tender and water is absorbed.
- Cut peppers in half lengthwise and core.
- Meanwhile, heat a large non-stick pan over medium-high.
- When the pan is hot, add 1 tbsp (2tbsp) oil, then turkey. Cook for 3-5 min, breaking up turkey into smaller pieces, until no pink remains.**
- Add Chili-Cumin Spice Blend, tomato sauce base, spinach and 1 tbsp (2 tbsp) water. Cook for 1-2 min, stirring frequently, until spinach wilts. Season with salt and pepper.
- Line a baking sheet with parchment paper. Add peppers and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to combine.
- Lay peppers cut-sides up. Using a spoon, carefully stuff peppers with turkey mixture.
- Roast in the middle of the oven for 12-14 min, until peppers are tender.
- Meanwhile, thinly slice green onions, keeping white and green parts separate.
- Cut tomato into 1/4-inch pieces.
- Zest, then juice lime.
- To a small bowl, add tomatoes, green onion whites, 1/2 tbsp (1 tbsp) oil, half the lime zest and half the lime juice. Stir to combine. Season with salt and pepper.
- To another small bowl, add sour cream, 1/2 tbsp (1 tbsp) water, feta and remaining lime zest. Season with salt and pepper, then stir to combine.
- To the bulgur, add 1 tbsp (2 tbsp) butter, remaining green onions and remaining lime juice, then fluff with a fork.
- Divide bulgur between plates. Top with stuffed peppers.
- Spoon feta sour cream over top.
- Spoon pico de gallo over top.
If you've opted to get turkey, add 1 tbsp (2 tbsp) oil to the pan, then add turkey. Cook turkey in the same way the recipe instructs you to cook the beef.** Disregard instructions to drain excess fat.
