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When it comes to hearty, nutritious meals, few dishes can compare to stuffed peppers. Zesty Greek Turkey and Feta Stuffed Peppers are a vibrant and satisfying option that perfectly balances flavor and nutrition. This recipe showcases a delightful combination of fresh ingredients inspired by Mediterranean cuisine, making it an appealing choice for anyone looking to enjoy a healthy and delicious meal.

Zesty Greek Turkey and Feta Stuffed Peppers

Discover a delicious and nutritious meal with Zesty Greek Turkey and Feta Stuffed Peppers. This vibrant dish combines lean ground turkey, tangy feta, and colorful bell peppers for a satisfying option that’s perfect for any occasion. Packed with protein and essential vitamins, these stuffed peppers are not only tasty but also support a healthy lifestyle. With step-by-step instructions and ingredient insights, creating this Mediterranean-inspired dish at home has never been easier. Perfect for family dinners or meal prep, these flavorful stuffed peppers will impress your guests and elevate your dining experience.
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Ingredients
  

4 large bell peppers (any color)

1 lb ground turkey

1 cup cooked quinoa (or rice for a different texture)

1 medium onion, finely chopped

2 cloves garlic, minced

1 cup cherry tomatoes, halved

1 cup fresh spinach, chopped

1/2 cup crumbled feta cheese

2 teaspoons dried oregano

1 teaspoon smoked paprika

1/2 teaspoon salt (adjust to taste)

1/4 teaspoon black pepper

1/4 cup Kalamata olives, pitted and chopped

2 tablespoons olive oil

Fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Instructions
 

Prepare the Peppers: Begin by preheating your oven to 375°F (190°C). Carefully cut the tops off the bell peppers and remove the seeds and white ribs inside. Lightly brush the outside of each pepper with olive oil. Arrange the peppers cut side up in a baking dish, ensuring they stand tall.

    Cook the Turkey Mixture: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil is hot, add the finely chopped onion and minced garlic. Sauté for about 3-4 minutes, until the onion turns translucent. Then, add the ground turkey to the skillet, breaking it apart with a spatula. Cook for 5-7 minutes until the turkey is browned and fully cooked, stirring occasionally.

      Combine Ingredients: To the skillet, add the cooked quinoa (or rice), halved cherry tomatoes, chopped spinach, crumbled feta cheese, chopped Kalamata olives, dried oregano, smoked paprika, salt, and black pepper. Stir everything together, cooking until the spinach reduces and the mixture is heated through, about 2-3 minutes.

        Stuff the Peppers: Using a spoon, generously fill each bell pepper with the turkey mixture, packing it down lightly to fit as much as you can.

          Bake: Pour a small amount of water into the base of the baking dish (about 1/4 cup) to create steam, which helps to cook the peppers evenly. Cover the baking dish tightly with aluminum foil and place it in the preheated oven. Bake for 25 minutes. After this time, carefully remove the foil and continue to bake for an additional 10-15 minutes, until the peppers are tender and slightly caramelized on top.

            Serve: Once baked, remove the stuffed peppers from the oven and allow them to cool for a few minutes. Garnish each pepper with freshly chopped parsley. Serve with lemon wedges on the side for an extra zesty kick that brightens the flavors.

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