Greek Stuffed Bell Peppers

Adapted from All Recipes

I put this recipe together from a conglomerate of recipes.  We love feta cheese and couscous; it gives this stuffed bell pepper a little flair.  I also make a more traditional stuffed bell pepper which is completely yummy too, but I'll have to post that some other time.  The recipes are completely different,but both are super delicious and very healthy.  Because of this, I think that you can't really go too wrong with a stuffed pepper.  So, if you have a stuffed pepper recipe you like consider some additions to your standard ingredient from this recipe to mix things up a little.  That's what I did when creating this conglomerate of recipes and it turned out fantastic!

Ingredients:

• 4 red bell peppers
• ½ lb. ground turkey
• 1/3 cup cooked couscous
• ¼ cup chopped onion
• 2 cloves garlic, minced
• 3 Tbs capers
• 8 marinated artichoke hearts, chopped
• 1 can tomato sauce
• 2 Tbs oregano
• 2 Tbs parsley
• 1/3 cup feta cheese
• Salt and pepper, to taste

Directions:

• Preheat oven to 375 degree F.
• Cook turkey in medium saucepan until no longer pink.  Add garlic and onions for the last 2 minutes of cooking turkey; sauté.  Remove from stove top.  Stir in couscous, parsley, oregano, artichoke hearts, capers, and feta.
• Cut tops off bell peppers and clean out inside of pepper.  Fill the peppers with meat mixture and place in foil-lined pan.  Pour tomato sauce over peppers.  Salt and pepper to taste. 
• Cook for 20 minutes for a still crisp bell pepper or 30-40 minutes if you want the bell pepper softer.