Spicy ’n’ Saucy Turkey & Bell Pepper Bowls

Name: Spicy ’n’ Saucy Turkey & Bell Pepper Bowls with Roasted Zucchini Couscous
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 1 unit Zucchini; 1 unit Yellow Onion; 1 unit Bell Pepper; 2.5 ounce Israeli Couscous; 1 unit Chicken Stock Concentrate; 10 ounce Ground Turkey; 1 teaspoon Chili Flakes; 5 ounce Marinara Cup; 2 teaspoon Cooking Oil; Salt; Pepper

with Roasted Zucchini Couscous

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This bowl hits all the high notes: It’s saucy, savory, and a little (or a lot) spicy. Plus, it’s packed with protein and veggies all served over one of our favorite bowl bases: savory, stock-simmered springy-chewy pearl couscous studded with tender roasted zucchini. It’s topped with a mixture of sautéed ground turkey with caramelized onion, bell pepper, and chili flakes all simmered in our signature marinara. Just another easy, wholesome, and delicious 30-minute dinner idea for you!

Tags:

New

•Calorie Smart

Allergens:

Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time10 minutes

DifficultyMedium

Ingredients

serving amount

1 unit

Zucchini

1 unit

Yellow Onion

1 unit

Bell Pepper

2.5 ounce

Israeli Couscous

(Contains: Wheat)

1 unit

Chicken Stock Concentrate

10 ounce

Ground Turkey

1 teaspoon

Chili Flakes

5 ounce

Marinara Cup

Not included in your delivery

2 teaspoon

Cooking Oil

Salt

Pepper

Nutrition Values

/ per serving

Calories520 kcal

Fat18 g

Saturated Fat4 g

Carbohydrate54 g

Sugar10 g

Dietary Fiber5 g

Protein35 g

Cholesterol100 mg

Sodium520 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Sheet

•Small pot

•Large Pan

Instructions

PDF

• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Halve, peel, and dice onion. Core, deseed, and dice bell pepper into ½-inch pieces.

• Toss zucchini on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack, tossing halfway through, until lightly browned and tender, 14-16 minutes.

• Meanwhile, in a small pot, combine couscous, stock concentrate, and ¾ cup water (1½ cups for 4 servings). Bring to a boil, then cover and reduce heat to low. Cook until couscous is tender, 6-8 minutes. • Keep covered off heat until Step 5.

• Heat a drizzle of oil in a large pan over medium-high heat. Add onion; season with salt. Cook, stirring occasionally, until softened and lightly browned, 6-8 minutes. • Add turkey*, bell pepper, and as many chili flakes as you like. Season generously with salt and pepper. Cook, breaking up meat into pieces, until turkey is browned and cooked through and bell pepper is softened and lightly browned, 4-6 minutes. • Stir in marinara and cook, stirring constantly, until sauce is warmed through and everything is thoroughly combined, 1-2 minutes.