THE RECIPE JOURNAL · Main Course
Stuffed Green Peppers with Feta and Turkey
These stuffed green peppers are a delicious blend of savory turkey and tangy feta, perfect for a wholesome weeknight dinner. They’re easy to make and packed with flavor, making mealtime both satisfying and simple.
FROM THE KITCHEN • Stuffed Green Peppers with Feta and Turkey
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 350°F (175°C). Place the bell peppers upright in a casserole dish, so their openings are facing up.
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Step 2
Next, warm the olive oil in a skillet over medium heat. Add the turkey and cook it until it’s nicely browned, which should take about 5 minutes. Toss in the onion, season everything with a bit of salt and pepper, and cook for another 3 minutes, stirring occasionally.
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Step 3
Now stir in the corn, tomatoes, thyme, rosemary, and fennel. Pour in the water and add the rice, mixing everything together. Bring it to a boil, then cover the skillet, lower the heat, and let it simmer until the rice is tender—around 15 minutes. Once it’s done, stir in the barbecue sauce and take the pan off the heat.
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Step 4
Fill each pepper about a third of the way with the turkey mixture, then sprinkle some of the feta cheese on top. Add more turkey mixture to fill the peppers almost to the top, and finish with the rest of the feta.
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Step 5
Pop the peppers in the oven and bake for about 45 minutes, or until the peppers are soft and cooked through. Enjoy!
Why you’ll love it
This dish combines the freshness of green peppers with the savory flavors of turkey and tangy feta. It’s a healthy and satisfying meal that’s easy to prepare. Plus, it’s colorful and perfect for a family dinner or meal prep.
How to serve
Serve with a simple side salad or steamed rice to balance the meal. A drizzle of olive oil or a squeeze of fresh lemon juice can add brightness. Pair with crusty bread to soak up any juices.
Storage & leftovers
Let the peppers cool completely before storing. Keep them in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to maintain texture.
