SIZE
For 4
PREPARATION
55 min
DIFFICULTY
- Level 1
- Level 2
- Level 2
Introducing the world’s most delicious stuffed peppers. Aggressive claim? Yes. True? Um, yeah. You’re going to make a quick and easy chili-sage oil, and you’re going to wonder how you lived this long without it.
Ingredients
4 | bell peppers |
2 tsps + 4 T | olive oil, divided | ||||||
1 lb. | ground turkey |
2 cloves | garlic |
1 jar | not just pasta sauce |
3/4 cup | cooked Banza Rice |
1/2 cup | crumbled feta, plus more to top each pepper |
1/4 cup | coarsely chopped sage, plus 10 whole sage leaves |
1/2 tsp | red pepper flakes |
2 T | pepitas or shelled sunflower seeds |
Process
1
Preheat oven to 375 degrees with the rack in the middle position. Grease a 9x13 inch baking pan. Slice the top off of each pepper, keeping the stem intact, and place the tops inside the baking pan, leaving room for the stuffed peppers.
2
Heat 2 teaspoons of the oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add the turkey and cook for 3-5 minutes until browned and cooked through, breaking up with a wooden spoon. Add the garlic, and cook until fragrant, about 1 minute. Pour in the not just pasta sauce and cook until slightly thickened, about 2 minutes.
4
To make the chili-sage oil, wipe out the skillet, add the remaining 2 tablespoons of olive oil, and heat over medium high until shimmering. Add the pepitas, ¼ teaspoon red pepper flakes, and whole sage leaves. Cook until the pepitas turn golden brown and the sage begins to crisp. Remove from heat and drizzle over the peppers.
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