Turkey, Artichoke, Dill & Feta Stuffed Peppers with Spinach Salad

Directions

1. Preheat the broiler and position the oven rack about 6 inches from the top. Line a sheet pan and set it ready with the peppers.
2. Wash the peppers and prepare them by trimming, seeding, and halving lengthwise; place them on the sheet pan with the cut side down and brush with a little oil, then season with salt and pepper.
3. Broil the peppers until they are tender and charred at the edges, about 6–8 minutes; carefully remove and let cool.
4. While the peppers cook, heat a skillet over medium-high heat. Peel and mince the garlic and peel and dice the onion.
5. Add oil to the hot skillet, then sauté garlic and onion until just starting to soften, about 2–3 minutes.
6. Add the ground turkey, breaking it up as it cooks, until it browns and crumbles, about 3–4 minutes; remove from heat.
7. Shave the dill leaves from the stems, mince, and stir into the turkey along with the chopped olives, artichokes, and half of the feta; mix to combine.
8. Stuff the pepper halves with the turkey mixture and top with the remaining feta. Return the sheet pan to the broiler and cook until the cheese is golden, 2–3 minutes.
9. Make the dressing by whisking together oil, red wine vinegar, and a pinch of salt and pepper in a bowl; set aside.
10. Toss walnuts and spinach with the prepared dressing to make the salad.
11. To serve, divide the stuffed peppers and the salad between plates and enjoy.