Ingredients
4
large red or yellow bell peppers (about 1/2 lb each)
1
lb lean (at least 93%) ground turkey
1
tablespoon finely chopped garlic
1
teaspoon Italian seasoning
3/4
teaspoon salt
1/4
teaspoon pepper
1
cup Muir Glen™ organic roasted garlic pasta sauce (from 25.5-oz jar)
3/4
cup Progresso™ chick peas, drained, rinsed (from 15-oz can)
1
jar (6 oz) Progresso™ artichoke hearts, marinated, drained, chopped (about 2/3 cup)
3/4
cup reduced-fat shredded mozzarella cheese (3 oz)
1
package (4 oz) feta cheese crumbles (3/4 cup)
2
cups chopped plum (Roma) tomatoes (4 medium)
1/3
cup chopped fresh basil leaves
Preparation
Heat oven to 425°F. Line 15x10x1-inch pan with cooking parchment paper. Cut each bell pepper in half vertically, leaving stem intact; remove seeds and membranes. In 5- to 6-quart Dutch oven, heat 3 quarts water to boiling. Add bell peppers to boiling water, making sure water covers peppers. Cook 2 minutes; drain. Place peppers cut side up in pan.
In 10-inch nonstick skillet, cook turkey, garlic, Italian seasoning, 1/2 teaspoon of the salt and the pepper. Cook over medium-high heat 5 to 7 minutes, breaking up turkey, until turkey is no longer pink; drain.
Transfer turkey mixture to medium bowl; stir in pasta sauce, chick peas and artichoke hearts. Stir in mozzarella cheese and 1/2 cup of the feta cheese.
Divide turkey mixture evenly among bell peppers in pan (peppers will be full). Spray one side of foil with cooking spray; cover with foil, sprayed side down. Bake 32 to 37 minutes or until bell peppers are tender and filling is hot.
In small bowl, mix tomatoes, basil and remaining 1/4 teaspoon salt. Top cooked bell peppers with tomato mixture and remaining 1/4 cup feta cheese before serving.
