Mediterranean Turkey Stuffed Peppers with Feta & Salsa Verde Farro

Updated at: Thu, 17 Aug 2023 11:33:21 GMT

Step 1

Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the peppers. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; turn to coat. Roast 10 to 12 minutes, or until blistered and slightly softened. Leaving the oven on, remove from the oven. Set aside to cool at least 5 minutes.

Step 2

Meanwhile, roughly chop the prunes; place in a bowl. Add 2 tablespoons of hot water. Set aside to rehydrate. Add the farro to the pot of boiling water and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the salsa verde and rehydrated prunes (including any liquid); stir to combine. Taste, then season with salt and pepper if desired. Cover to keep warm.

Step 3

Meanwhile, halve, peel, and medium dice the onion. Peel and roughly chop 2 cloves of garlic.

Step 4

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the turkey and diced onion in an even layer. Cook, without stirring, 3 to 5 minutes, or until lightly browned. Season with salt and pepper. Add the tomato sauce, oregano, chopped garlic, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 2 to 4 minutes, or until the sauce is slightly reduced in volume and the turkey is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

Step 5

When cool enough to handle, transfer the roasted peppers to a cutting board. Make a lengthwise slit in each pepper, keeping one side intact. Carefully open each pepper; using a spoon, remove the ribs and seeds. Thoroughly wash your hands immediately after handling.

Step 6

Stuff each prepared pepper with the filling (you may have extra). Evenly top with half the cheese (crumbling before adding). Return to the sheet pan and bake 8 to 10 minutes, or until the filling is heated through and the peppers are tender when pierced with a fork. Remove from the oven. Let stand at least 2 minutes before serving. Serve the finished farro topped with any remaining filling and the baked peppers. Garnish with the remaining cheese (crumbling before adding). Enjoy!

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