Turkey and Wheat Berry Stuffed Pepper

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Yellow Bell Peppers
24 un
Farro Pilaf
Honey Smoked Turkey Breast
4 lb (1.8 kg)
Ricotta Cheese
4 c (946 ml)
Markon Fresh Thyme
2 Tbsp (30 g)
Pan Coat Spray
1 oz (28 g)
Grilled Tomato Sauce
Fennel Anise
6 oz (170 g)
Markon Fresh Italian Parsley
¼ oz (7 g)
Mediterranean Extra Virgin Olive Oil
2 oz (59 ml)

Slice the top off of the pepper, leaving the stem attached to the top portion. Keep the matching top with each pepper. Remove the membrane and seeds. Season the inside with salt and pepper to taste. Place in a storage container in a single layer. Place the farro, turkey, ricotta cheese, and thyme in a stainless-steel mixing bowl. Mix together with a rubber spatula. Season to taste with salt and pepper. Place in a storage container. Cover and refrigerate until needed. 

To prepare à la carte:
Spray a nonstick heated sauté pan with pan spray. Place 8 oz (226 g) of the turkey mixture in the pan. Cook until just warmed through. Fill a pepper with the mixture. Place the top back on the pepper. Place the filled pepper on an oiled metal baking pan. Place in a heated, 350ºF (180ºC) convection oven. Cook until pepper is tender. Ladle 2 oz (57 g) of grilled tomato sauce on a warmed serving plate. Place the pepper on top of the sauce. Lean the top on the side of the pepper. Place 1⁄4 oz (1.2 ml) of shaved fennel and 1⁄4 tsp (7 g) of chopped parsley in a stainless-steel mixing bowl. Drizzle a drop of olive oil on top of the fennel. Mix together. Season to taste with salt and pepper. Place the fennel on top of the pepper. 

24 14-oz (400 g) servings