Sunday, October 2, 2016
Halloween Jack O'Lantern Stuffed Peppers
4 large orange bell peppers
1 tablespoon vegetable oil
1 large onion, chopped (about 1 cup)
1 clove garlic, minced
2 teaspoons chili powder
1 pound ground turkey
1 cup Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth
1 cup Pace® Picante Sauce
1/2 cup uncooked couscous
1/4 cup shredded Cheddar cheese
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.
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.
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.
Spoon the turkey mixture into the peppers. Sprinkle with the cheese. Top with the reserved pepper tops.
Bake for 40 minutes or until the peppers are tender.
http://www.campbellskitchen.com/recipes ... _p=4340813