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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 | cups, chopped | zucchini, chopped | 1 1/2 | cups, chopped | Onion, chopped | 1 | medium (approx 2-3/4\" long, 2-1/2\" dia) | Peppers, sweet, red, raw, chopped | 1 | unit, yield from 1 lb raw | 99% fat free ground Turkey | 1 | large | egg | 1/2 | cup | couscous | 2 | tablespoons | sauce, worcestershire | 1 | tablespoon | Dijon mustard | 1 | tablespoon | Sauce,Kraft Barbecue Sauce Original |
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Steps
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Sequence
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Step
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| | 1 | Preheat oven to 400 degrees F (200 degrees C). Spray 20 muffin cups with cooking spray. | | 2 | Place zucchini, onions, and red bell pepper into a food processor, and pulse several times until finely chopped but not liquefied. Place the vegetables into a bowl, and mix in ground turkey, couscous, egg, Worcestershire sauce, and Dijon mustard until thoroughly combined. Fill each prepared muffin cup about 3/4 full. Top each cup with about 1 teaspoon of barbecue sauce. | | 3 | Bake in the preheated oven until juices run clear, about 25 minutes. Internal temperature of a muffin measured by an instant-read meat thermometer should be at least 160 degrees F (70 degrees C). Let stand 5 minutes before serving. |
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