Savory Stuffed Peppers
Portion control's easy with this flavor-packed supper.
Use your favorite kind of ground meat—turkey, lamb or beef—in these stuffed peppers, and enjoy their hint of Mediterranean flavor thanks to the addition of fresh mint, chopped pistachios and cumin. Naturally pre-portioned, they're an easy way to stick to a healthy resolution.
Preheat the oven to 350 degrees F. Slice each pepper in half vertically, and with a small knife remove the membranes and seeds. Place 3 pepper halves in a Ziploc® Zip'n Steam® Microwave Cooking Bag
. Place in the microwave oven and cook for 6 minutes on full power. Remove and allow to cool. Using a new Zip ’n Steam® Bag, repeat with the remaining 3 halves.
step 2Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook until fragrant, about 1 minute. Add the ground meat, 1 teaspoon cumin and a pinch of salt if desired. Cook for 3 minutes, or until the meat is cooked thoroughly and is no longer pink. Remove pan from heat and transfer the meat to a bowl using a slotted spoon to drain any fat or liquid; set aside.
step 3Remove any remaining liquid from the skillet and return it to the stove. Add 1 cup of water, the barley, the remaining 1 teaspoon ground cumin, and the honey. Bring to a boil, reduce the heat to medium low, cover and cook for 5 minutes. Add the meat mixture to the skillet, along with 1/4 cup chopped mint, 1/2 cup feta cheese, 1/4 cup water and the pistachios. Stir to combine and cook for an additional 3 minutes over medium heat, or until the cheese is softened.
step 4Lightly coat a 9-by-12-inch baking pan with cooking spray. Place the pepper halves in the baking pan cut-side up, and if desired sprinkle each pepper with a bit of salt. Using a spoon, fill each pepper half with a generous amount of the meat and barley mixture. Sprinkle the peppers with the remaining 1/4 cup feta cheese. Lay a sheet of aluminum foil over the peppers and bake at 350 degrees F for 25 minutes. Remove the foil and bake for an additional 10 minutes. Sprinkle the peppers with chopped mint and serve.