Oh, let me tell you about my latest kitchen obsession – these Greek Stuffed Peppers with Ground Turkey and Feta! I stumbled upon this recipe while trying to recreate that amazing stuffed pepper dish from my favorite little Greek restaurant. You know the one – where every bite bursts with Mediterranean flavors but somehow still feels light and wholesome? That’s exactly what we’re making today.

What I love most is how these peppers are packed with protein-rich ground turkey, fluffy rice, and that salty tang of feta cheese. They’re like little edible rainbows (especially if you use those beautiful red, yellow, and orange bell peppers) that happen to be good for you too. My husband didn’t even realize he was eating something healthy the first time I made these – he just kept going back for seconds!

The secret’s in that perfect Greek seasoning combo – oregano, garlic, just a kiss of tomato sauce – that makes your whole kitchen smell like a Santorini taverna. And the best part? They come together in about the same time it takes to argue with your kids about eating their vegetables.

Why You’ll Love These Greek Stuffed Peppers with Ground Turkey and Feta

Trust me, these aren’t your average stuffed peppers. They’re the kind of dish that makes you feel like you’ve got your life together, even on the busiest weeknight. Here’s why they’ve become my go-to:

• Weeknight superhero: From chopping to table in under an hour – perfect for when you’re racing between soccer practice and homework help.
• Healthy-ish comfort food: Packed with lean protein and veggies, but still feels indulgent with that melty feta topping.
• Flavor bomb: The oregano-garlic combo with salty feta makes these taste way fancier than they actually are.
• Meal prep magic: They reheat beautifully for lunches – if you can resist eating them all fresh from the oven!
• Customizable: Swap in whatever veggies you’ve got hanging around the fridge.

Honestly? The first time I made these, my picky eater actually asked for seconds. That’s when I knew this recipe was a keeper!

Ingredients for Greek Stuffed Peppers with Ground Turkey and Feta

Okay, let’s gather our cast of characters for these flavor-packed peppers. I’ve learned over time that using exactly these ingredients makes all the difference – especially that good feta! Here’s what you’ll need:

• 4 large bell peppers (any color – I love mixing red, yellow, and orange for a pretty presentation)
• 1 lb ground turkey (93% lean works best for flavor and moisture)
• 1 cup cooked rice (day-old rice actually works better here – less mushy!)
• 1/2 cup crumbled feta cheese (get the block and crumble it yourself – so much tastier)
• 1 small onion, diced (about 1/2 cup)
• 2 cloves garlic, minced (trust me, fresh is worth it!)
• 1 tsp dried oregano (rub it between your fingers first to wake up the oils)
• 1/2 tsp salt (plus more to taste)
• 1/4 tsp black pepper
• 1 tbsp olive oil (for cooking)
• 1/2 cup tomato sauce (plain is fine – we’re adding our own flavors)

See? Nothing too fancy, just good, fresh ingredients that come together to make something really special. Now let’s get cooking!

How to Make Greek Stuffed Peppers with Ground Turkey and Feta

Alright, let’s roll up our sleeves and make some magic happen! Don’t worry – these stuffed peppers are way easier than they look. Just follow these simple steps, and you’ll have a restaurant-worthy dish that’ll make you feel like a Greek grandmother (in the best way possible).

Preparing the Peppers

First things first – let’s get those peppers ready for their delicious stuffing. Grab your bell peppers and carefully slice about 1/2 inch off the top (save those tops if you want to be fancy – they make cute little “lids” for presentation). Now, here’s my trick: use a paring knife to cut around the inside ribs and scoop out the seeds. Don’t be shy – get in there and clean them out really well!

Pro tip: Choose peppers that can stand upright on their own. If they’re wobbly, just slice a tiny bit off the bottom to level them out (but don’t cut through!). Now they’re perfect little edible bowls just waiting to be filled.

Cooking the Filling

Heat that olive oil in a large skillet over medium heat. When it shimmers, toss in your diced onion and cook until it’s soft and translucent – about 3 minutes. Add the garlic and stir for just 30 seconds until fragrant (don’t let it burn!).

Now comes the turkey! Break it up with your spoon as it cooks, stirring occasionally until it’s nicely browned – no pink spots left! This is where the magic happens: sprinkle in that oregano, salt, and pepper. Take a little taste – need more salt? Add it now! Mix in the tomato sauce and cooked rice, letting everything come together beautifully.

Stuffing and Baking

Time to assemble! Spoon the turkey mixture into your prepared peppers, packing it in firmly but not too tight. Top each one with a generous sprinkle of feta (no skimping here!). Arrange them in a baking dish – if they’re still wobbly, prop them up with some foil.

Slide them into your preheated 375°F oven for 30-35 minutes. You’ll know they’re done when the peppers are tender (a fork slides in easily) and that feta gets beautifully golden and bubbly. The smell will drive you crazy – try to wait at least 5 minutes before digging in so they don’t fall apart!

See? I told you it was easy. Now go enjoy your masterpiece!

Tips for Perfect Greek Stuffed Peppers with Ground Turkey and Feta

After making these peppers more times than I can count, I’ve picked up some tricks that guarantee perfect results every time. First – that rice! Day-old works best because it absorbs the flavors without turning mushy. If you’re using fresh, spread it on a tray to dry slightly first.

Here’s my golden rule: always choose peppers that are roughly the same size so they cook evenly. And if you’re short on time, microwave them for 2 minutes before stuffing – cuts baking time in half! Oh, and don’t be afraid to really pack that filling in there – they’ll shrink as they bake.

My favorite last-minute trick? A quick sprinkle of oregano on top of the feta before baking. It toasts beautifully and makes the whole dish smell incredible. And if your peppers start getting too dark, just tent them with foil for the last 10 minutes.

Ingredient Substitutions and Variations

One of the best things about these Greek stuffed peppers is how easily you can mix things up! Don’t have rice? No problem – quinoa or couscous work beautifully and add extra protein. For my gluten-free friends, cauliflower rice is a fantastic swap (just squeeze out the extra moisture first).

Not a turkey fan? Ground chicken or even lean beef make delicious alternatives. Vegetarian? Try lentils or crumbled tofu instead! I sometimes toss in a handful of chopped spinach or kalamata olives for extra Greek flair. And if you’re watching dairy, nutritional yeast gives a nice cheesy flavor without the feta.

The possibilities are endless – that’s why this recipe never gets old in my kitchen!

Serving Suggestions for Greek Stuffed Peppers with Ground Turkey and Feta

Oh, these peppers shine all on their own, but a few simple sides turn them into a feast! I love pairing them with a crisp Greek salad – those fresh cucumbers and tomatoes balance the richness perfectly. A dollop of cool tzatziki on the side? Absolute perfection. For something heartier, roasted lemon potatoes can’t be beat. And don’t forget a warm pita to scoop up every last bit of that delicious filling!

Storing and Reheating

These stuffed peppers keep like a dream! In the fridge, they’ll stay fresh in an airtight container for up to 4 days. Freeze them before baking for best results – just wrap each pepper tightly and they’ll last 2-3 months. When reheating, I prefer the oven (350°F for 15-20 minutes) to keep that feta nice and melty, but the microwave works in a pinch – just cover with a damp paper towel to prevent drying out.

Nutritional Information

Here’s the breakdown for these Greek stuffed peppers – but remember, estimates vary by ingredients! Per serving (1 pepper), you’re looking at about 320 calories, with 24g protein from that turkey, 28g carbs, and 4g fiber thanks to those bell peppers. The feta adds 12g fat, but hey – it’s the good kind of fat that makes life worth living!

Frequently Asked Questions

I’ve gotten so many questions about these Greek stuffed peppers over the years – here are the ones that come up most often! First up: Can I use ground beef instead of turkey? Absolutely! I’ve made them with both, and while turkey keeps it lighter, beef adds a richer flavor. Just drain any excess grease after browning.

How long do leftovers last? They’re actually amazing the next day! Store them in the fridge for up to 4 days, and the flavors meld even more. I sometimes think they taste better on day two! For reheating, pop them in a 350°F oven for about 15 minutes to keep that perfect texture.

Can I freeze these stuffed peppers? You bet! Freeze them before baking for best results – just wrap each one individually in foil. When you’re ready, bake from frozen (add about 15 extra minutes). They make the ultimate freezer meal for busy nights!

What if my peppers won’t stand up? Happens to the best of us! Either slice a tiny bit off the bottom to level them, or prop them against each other in the baking dish. You can also use a muffin tin to keep them upright – works like a charm.

Any tips for making them ahead? Oh, this is my secret! Prep everything the night before – stuff the peppers, cover, and refrigerate. When you’re ready to cook, just add 5-10 minutes to the baking time. Perfect for dinner parties when you want to look like a kitchen rockstar without the last-minute stress!

Irresistible Greek Stuffed Peppers With Turkey & Feta in 45 Min

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• Author: Christina R. Jones
• Total Time: 50 mins
• Yield: 4 servings 1x
• Diet: Low Calorie

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Description

A flavorful and healthy dish featuring bell peppers stuffed with seasoned ground turkey, rice, and feta cheese.

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Ingredients

Scale 1x2x3x

• 4 large bell peppers
• 1 lb ground turkey
• 1 cup cooked rice
• 1/2 cup crumbled feta cheese
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1/2 cup tomato sauce

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Instructions

1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds.
3. Heat olive oil in a pan over medium heat. Add onion and garlic, cook until soft.
4. Add ground turkey, oregano, salt, and pepper. Cook until browned.
5. Mix cooked turkey with rice and tomato sauce.
6. Stuff peppers with the mixture and top with feta cheese.
7. Place peppers in a baking dish and bake for 30-35 minutes.

Notes

• Use any color bell peppers.
• Substitute ground beef or chicken for turkey if preferred.
• Add spinach or olives for extra flavor.

• Prep Time: 15 mins
• Cook Time: 35 mins
• Category: Main Dish
• Method: Baking
• Cuisine: Greek

Nutrition

• Serving Size: 1 pepper
• Calories: 320
• Sugar: 6g
• Sodium: 480mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 4g
• Protein: 24g
• Cholesterol: 80mg

Keywords: Greek stuffed peppers, ground turkey, feta cheese, healthy dinner