Sometimes there are ingredients that evoke the image of only one recipe and seem to stifle my creativity. Green peppers are one of those ingredients. I know there are so ways to use them but I always think about them in Asian or Mexican inspired dishes--sauteed for a stir fry or to use on tacos. Every once in a while I'll think of stuffing them, but again it's always in a Mexican style. This time around I really wanted to do something different with these peppers. I stuffed them with couscous, corn, and ground turkey and a little bit of parmesan cheese. Simple flavors, easy preparation, and a little different take on the classic. Paired up with the basic cucumber salad it makes a great weeknight dinner.
5 green peppers
1 box couscous
1 lb ground turkey
2 ears corn
3/4 c. shredded parmesan cheese, divided
1/4 c. bread crumbs
To begin, cook the couscous as per the box's instructions. Saute the ground turkey with a little salt and pepper and drain.
Preheat the oven to 350. Cut off the top of each of the green peppers and clean out the seeds and white parts inside. Cut off the kernels from the ears of corn.
In a large bowl mix together the cooked couscous and turkey, the corn, and 1/2 c. parmesan cheese. Stuff the mixture into the green peppers and place them into a baking dish.
In a small bowl mix together 1/4 c. parmesan cheese and the bread crumbs. Spread the mixture on top of each of the peppers. Bake for 40 minutes or until the peppers are tender and the topping is lightly browned.
8 lemon cucumbers, peeled and sliced
6 sugar plums, chopped
3/4 c. white wine vinegar
1/4 c. olive oil
2 TB sugar
1 t. salt
1/2 t. pepper
Mix together the vinegar, oil, sugar, salt and pepper in a bowl. Add in the cucumbers and sugar plums and toss together. Chill in the refrigerator for an hour before serving.