MEDITERRANEAN STUFFED BELL PEPPERS
Make and share this Mediterranean Stuffed Bell Peppers recipe from Food.com.
Provided by Burefan
Categories Poultry
Time 1h45m
Yield 3-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees.
- In a 2- or 3-quart saucepan, heat the olive oil and sauté the onion and ground turkey over medium heat for about 10 minutes. Add the barley and sauté, stirring often, for a few minutes. Add the water, bring to a boil, reduce the heat, and simmer for 45 minutes or until all the water is absorbed.
- Bring a large pot of water to a boil. Meanwhile, cut off the tops of the peppers with care - they will be used later. Gently remove the cores and seeds to create an empty cavity. Blanch the peppers in the boiling water for 5 minutes. Remove from the water and place upside down on paper towels to drain.
- Roast the sunflower seeds on a baking sheet in the preheated oven for about 5 minutes, shaking the pan often. Remove and set aside, leaving the oven on for the peppers.
- When the barley is done, toss it with the sunflower seeds, cheese, herbs, lemon juice, wine, cinnamon, salt, and pepper in a large bowl. Mix well and adjust the seasonings to taste. Stuff the peppers with the mixture, put the tops back on, and place the peppers in a baking dish just large enough to hold them upright. Bake for 25 to 30 minutes, or until the barley mixture is heated through. Serve immediately.
Nutrition Facts : Calories 882.1, Fat 41.9, SaturatedFat 8.1, Cholesterol 179.3, Sodium 237, Carbohydrate 72.5, Fiber 19.6, Sugar 14, Protein 56.1
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