Stuffed Peppers with Turkey and VegetablesI always regard pepper stuffing as a worthwhile endeavor. It’s a cooking triumph, when a pepper is artfully elevated by a fantastic filling. I made theStuffed Peppers with Turkey and Vegetables,” from, attracted to the use of ground turkey, many vegetables, and no rice or other starches. The quantity of stuffing was enough to fill five peppers (though I was only filling four). My young child happily ate the stuffing solo, as well as the whole stuffed pepper, and loved it all. Pre-baking the peppers was a useful technique that made them just soft enough and palatable.

I browned my ground turkey for 11 minutes, with 1/2 tsp. salt. I cooked red onion, 4 mushrooms, and all the other required vegetables for 10 minutes. Do make sure to drain the canned diced tomatoes, in order to achieve a perfect stuffing consistency -- not too wet, not too dry. The vegetables will release liquid as they tenderize. I added 1 tsp. Italian seasoning, 1 tsp. garlic powder, 2 tsp. salt, and 1 tsp. black pepper to my mix. Of course, you can season your stuffing however you wish. These impressive stuffed peppers were very easy to make, and very tasty. Treat yourself and your guests to these, and you’ll be quite proud.

Mediterranean CouscousAfter noting that there was no extra starch in the stuffed peppers, I went ahead and made the Mediterranean Couscous,” from Couscous is always so easy. Simply toss these ingredients together. Enjoy the garlicky flavor and the crunch of the almonds. I added 1 tsp. salt and 1/2 tsp. black pepper. Easy to eat, at room temperature.

RECIPES: a triumphant stuffed pepper that wastes no time with starchy filling, can share a plate with a nonthreatening couscous
PREP TIMES: peppers will need at least an hour for prep and cooking; couscous comes together quickly, and can then sit and wait indefinitely
TASTES: you decide the deliciousness of your pepper stuffing (based on how you season the fine ingredients); couscous is a perfect standby when mixed with tomatoes, parsley, garlic, capers, and almonds

Next time, I want to cook some fish. I’ll make the “Flounder with Parmesan Crust,” from the New Family Cookbook for People with Diabetes, by the American Diabetes Association and the American Dietetic Association, along with “Broccoli Raab with Garlic, White Beans, Tomatoes, and Parmesan,” from the September 2008 issue of Vegetarian Times. Sounds yummy! Return to my site on Wednesday, August 19, to witness my results.