Description
Savor these Mediterranean Stuffed Peppers filled with a hearty mix of ground turkey, quinoa, and vibrant Mediterranean flavors. Perfect for meal prep, this dish combines protein-packed turkey with quinoa, tangy feta, and savory olives, all baked to tender perfection inside colorful bell peppers.
Ingredients
Scale
Vegetables
- 4 large bell peppers (any color), tops cut off and seeds removed
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 2 tablespoons chopped fresh parsley
- Juice of 1/2 lemon
Meat & Dairy
- 1 pound ground turkey
- 1/2 cup crumbled feta cheese
Pantry Items & Seasonings
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
- 1 cup cooked quinoa
- 1/4 cup chopped Kalamata olives
- 1/4 cup chopped sun-dried tomatoes
Instructions
- Preheat and prepare peppers: Preheat your oven to 375°F (190°C). Lightly grease a baking dish and place the hollowed bell peppers upright inside to prepare for stuffing and baking.
- Sauté aromatics and cook turkey: Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and minced garlic and sauté for 2–3 minutes until softened and fragrant. Add the ground turkey, dried oregano, ground cumin, salt, and pepper. Cook for 7–9 minutes, stirring and breaking up the meat until it is fully browned and cooked through.
- Mix stuffing ingredients: Remove the skillet from heat. Stir in the cooked quinoa, crumbled feta cheese, chopped Kalamata olives, chopped sun-dried tomatoes, fresh parsley, and lemon juice. Mix thoroughly until all ingredients are evenly combined.
- Stuff the peppers: Spoon the turkey and quinoa mixture evenly into each prepared bell pepper, filling them generously.
- Bake the stuffed peppers: Cover the baking dish with foil and bake for 30 minutes. Then remove the foil and continue baking for an additional 5–10 minutes, until the bell peppers are tender and the stuffing tops are lightly browned.
- Serve or store: Serve the stuffed peppers warm right away or allow them to cool to store in airtight containers in the refrigerator for meal prep.
Notes
- Great for meal prep—store in airtight containers in the fridge for up to 4 days.
- Reheat leftovers in the microwave or oven for convenience.
- To make this recipe dairy-free, omit feta cheese or substitute with a plant-based cheese alternative.
