Banza rice stuffed peppers with feta, pepitas, and chili-sage oil
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.
4 bell peppers
2 teaspoons plus 2 tablespoons olive oil, divided
1 lb. ground turkey
2 garlic cloves, minced
1 16 oz jar not just pasta sauce
¾ cup cooked Banza rice
½ cup crumbled feta, plus more to top each pepper
¼ cup coarsely chopped sage, plus 10 whole sage leaves
½ teaspoon red pepper flakes
2 tablespoons pepitas, or shelled sunflower seeds
- 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.
- 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.
- To a large bowl, add the cooked turkey, cooked Banza rice, feta, and chopped sage. Mix until thoroughly combined and season to taste with salt and pepper. Spoon the mixture into the peppers, top with more feta, and place in the baking dish with the pepper tops. Bake for 40 minutes. Let cool while you make the chili sage oil.
- 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.