Mediterranean Turkey Stuffed Peppers are the kind of meal that makes you feel like you’re doing this adult thing right. Savory, seasoned turkey, sweet bell peppers, and feta cheese make for a dinner that’s healthy and delicious.
It’s quick, easy, and so good you’ll be sneaking bites straight from the pan while you’re plating it. We’ve all been there!
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They’re perfect for those cooler fall evenings when you’re craving something hearty but still healthy. They are great for meal prep too! You can prepare them a day or two ahead of time, then bake them when you’re ready to eat.
I know you’re excited to make these stuffed peppers, but while you’re here, you might love our easy Italian zucchini boats or Asian turkey and broccoli bowls.
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Why You’ll Love This Recipe…
- I love meals that feel indulgent but don’t leave me in a food coma, and these stuffed peppers are exactly that…hearty and healthy. You’ll get all the comfort of a hearty dinner with lean turkey, fresh bell peppers, and flavorful seasonings.
- These stuffed peppers are my go-to when I want something homemade without spending hours in the kitchen. They’re ridiculously easy! You’ll just stuff the peppers and pop them in the oven. Before you know it, dinner’s ready, and you didn’t even break a sweat.
- They’re completely customizable. Not a fan of turkey? Swap it for ground beef, chicken, or even a plant-based alternative. Want to add a little kick? Toss in some chili flakes or hot sauce.
- I’m all about meals that make life easier, and these are perfect for meal prepping. Make a batch on Sunday, and you’ll have lunches or dinners ready for the week.
- These stuffed peppers are a crowd pleaser. Every time I serve these, someone asks for the recipe. They are a sure hit.
Ingredients
Let’s go over the ingredients! I’ll show you why each one matters and how they work together to create big, bold flavors.
- Ground turkey
- Bell peppers
- Tomato sauce
- Sun dried tomatoes
- Olives
- Garlic
- Rice
- Dill
- Feta
- Parsley
- Dried oregano
- Salt
See the recipe card for quantities.
How to Make Mediterranean Turkey Stuffed Peppers
Top Tip
We prefer cutting the peppers in half horizontally instead of stuffing them whole. It makes portions, leftovers, and meal prep so much easier.
Storage
Store leftovers in an airtight container in the fridge for up to 4 days—they reheat like a dream for easy lunches.
Personally, we’re not big fans of how they taste after freezing, so we recommend enjoying them fresh or as leftovers from the fridge!
To reheat, pop the stuffed peppers in the oven at 350°F for about 15 minutes, or until heated through.
FAQ
Yes, you can prep them a day or two in advance! Stuff the peppers, cover them, and refrigerate. When ready, just bake and enjoy.
You can, but personally, we don’t love the texture after freezing. If you do freeze them, make sure to wrap them tightly to avoid freezer burn.
Reheat them in the oven at 350°F for 15 minutes for the best flavor and texture. If you’re short on time, the microwave works too.
Mediterranean Turkey Stuffed Peppers
Ingredients
- 2 Bell Peppers
- 1 Lb Ground Turkey
- ½ Cup Feta Crumbled
- 2 Tbsp Sun-Dried Tomatoes Chopped
- 2 Tbsp Kalamata Olives Chopped
- 2 Tbsp Fresh Parsley Chopped
- 1 Tbsp Fresh Dill Chopped
- 2 Garlic Cloves Minced
- 1 Tsp Dried Oregano
- 15 Oz Tomato Sauce
- 2 Cups Cooked White Rice
Instructions
- Preheat the oven to 400 degrees.
- Cut the peppers in half from the top stem to the bottom. Remove all the seeds and the white parts inside. Place the peppers cut side up on a baking sheet with parchment paper.
- Cook the ground turkey in a pan over medium heat until it’s no longer pink. Add the minced garlic and cook for another minute.
- Add feta cheese, sun-dried tomatoes, kalamata olives, parsley, dill, oregano, tomato sauce, and cooked rice to the turkey. Stir everything together well and add salt and pepper to taste.
- Spoon the filling into the peppers, making sure it's spread evenly.
- Bake the stuffed peppers for 25-30 minutes or until the peppers are soft.
- Sprinkle extra feta and fresh parsley on top, and enjoy!
Notes
- Store leftovers in the fridge for up to 4 days.
- Reheat at 350 degrees for 15 minutes or until heated through.
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