These Greek ground turkey stuffed peppers make a hearty, healthy meal. Without a doubt, the addition of capers, and pepperoncinis makes these stuffed peppers burst with flavor!
Obviously we love a little spice in our meals, and this one delivers! We used smoked paprika and ancho chili powder to pack a punch! Additionally, we mixed feta into the rice and turkey mixture to give it a tangy flavor! Yummy!
You can use day old rice, or make it fresh. Either way, these Greek stuffed peppers will be on the table in no time!Print
- 1 Teaspoon Olive Oil
- 1 small yellow or white onion (diced)
- 2 cloves garlic (finely grated)
- 1 pound ground turkey
- 2 teaspoons greek seasoning
- 1 teaspoon onion powder
- 2 teaspoons ancho chili powder
- 1 teaspoon smoked paprika
- 2 tablespoons garlic granules
- 8 grinds black pepper
- 1/3 cup chopped chopped pepperoncini peppers, plus juice
- 1/4 cup capers, plus juice
- 6 oz can tomato paste
- 2 cups cooked brown rice
- 1 cup vegetable or chicken broth (or more as needed)
- 6 Red (Yellow, or orange Bell Peppers, Tops sliced off, seeds, and ribs removed)
- 1 cup feta cheese (divided)
- 1 cup freshly grated mozzarella cheese
- Fresh parsley or fresh oregano for garnish
- Preheat oven to 400 F (375 F if convection oven) Then start brown rice on stove, according to directions, once done, set aside.
- Prepare peppers by slicing off tops, removing seeds and any membranes. Place peppers on a rimmed baking sheet pan, covered with parchment
- Heat small amount of oil in large skillet, over medium heat. Add chopped onion, & sautéed for 3 minutes. Add ground turkey into the pan with onions. Break up turkey, cooking till cooked through, and onion is translucent. Add seasonings.
- Stir in vegetable broth, tomato paste. Add chopped pepperoncini peppers, along with some juice. Stir in capers, and some of the juice. Stir in the rice, and adjust seasoning. Crumble in ½ of the Feta cheese.
- Fill peppers with meat and rice mixture. Crumble feta cheese over top of peppers. Sprinkle mozzarella cheese over top of peppers
- Drizzle tops of peppers lids with garlic olive oil, (or regular olive oil)
- Bake for 15 minutes, turn pan, bake another 15 minutes. Since size of peppers and ovens vary, watch for peppers to start to blister, and cheese to melt, and slightly brown. Remove, top with fresh herbs, and serve!
Although we listed measurements, this is a dish that you can add, subtract, or change up spices, cheese or meat to your preference. We ended up adding more of the pickled yellow peppers along with about 1/3 cup of the juice from the pickled peppers in order to really bring out the taste. Make sure to taste and adjust the seasoning once the turkey is cooked, and spices are added.
- Category: Main Course
- Cuisine: Greek
Keywords: stuffed peppers