Go Back
In recent years, stuffed peppers have emerged as a popular healthy meal option, embraced by home cooks and food enthusiasts alike. These vibrant, nutrient-packed meals not only appeal to the eye but also boast a myriad of flavors and textures. One standout recipe that has captured the hearts of many is Zesty Greek Turkey and Feta Stuffed Peppers. This delightful dish marries the rich culinary traditions of Greece with the wholesome goodness of turkey and quinoa, making it a fantastic choice for anyone looking to enjoy a delicious and nutritious meal.

Zesty Greek Turkey and Feta Stuffed Peppers

Discover the mouthwatering Zesty Greek Turkey and Feta Stuffed Peppers, a healthy and vibrant meal that brings Mediterranean flavors to your table. These colorful stuffed peppers combine lean ground turkey, protein-packed quinoa, and tangy feta cheese for a delicious and nutritious option. Perfect for meal prep or family dinners, this versatile dish allows for endless customization, making it suitable for various dietary preferences. Enjoy a taste of Greece with every bite!
Print Recipe Pin Recipe

Ingredients
  

4 large bell peppers (any color)

1 pound ground turkey

1 cup cooked quinoa (or rice)

1 small onion, diced

2 garlic cloves, minced

1 teaspoon dried oregano

1 teaspoon dried thyme

1/2 teaspoon smoked paprika

1/2 teaspoon salt

1/4 teaspoon pepper

1 cup diced tomatoes (fresh or canned)

1/2 cup feta cheese, crumbled

1/4 cup Kalamata olives, pitted and chopped

1/4 cup fresh parsley, chopped

1 tablespoon olive oil

Juice of 1 lemon

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare the Peppers: Slice the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outsides with olive oil and place them cut side up in a baking dish.

      Cook the Turkey Mixture: In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until they become translucent. Stir in the minced garlic and cook for an additional minute until fragrant.

        Add Ground Turkey: Increase the heat to medium-high and add the ground turkey to the skillet. Cook until browned, breaking it apart with a spoon, about 5-7 minutes. Drain any excess fat.

          Mix in Spices and Veggies: To the turkey mixture, stir in the dried oregano, thyme, smoked paprika, salt, and pepper. Then, add the diced tomatoes, cooked quinoa (or rice), feta cheese, Kalamata olives, parsley, and lemon juice. Mix everything well to combine and remove from heat.

            Stuff the Peppers: Generously fill each prepared bell pepper with the turkey and feta mixture, pressing down gently to pack it in.

              Bake: Pour a splash of water into the bottom of the baking dish (this helps steam the peppers), cover the dish with aluminum foil, and bake in the preheated oven for 25 minutes.

                Finish Baking: Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and slightly charred.

                  Serve: Let the stuffed peppers cool for a few minutes before serving. Garnish with additional fresh parsley and a sprinkle of feta cheese, if desired.

                    Prep Time, Total Time, Servings: 20 minutes | 50 minutes | Serves 4