Greek Ground Turkey Stuffed Peppers

Course Main Course

Cuisine Greek

Keyword Stuffed Peppers

Prep Time 25

Cook Time 30

Total Time 55

Servings peppers

Calories 366kcal

Author Bruce and Dina Miller

Ingredients

1 Teaspoon olive oil
1 small yellow or white onion diced
1 teaspoon garlic granules
1 pound ground turkey
2 teaspoons greek seasoning
1 teaspoon onion powder
8 grinds black pepper
1 teaspoon ancho chili powder
1 teaspoon smoked paprika
1/3 cup chopped chopped pepperoncini peppers plus juice
1/4 cup capers plus juice
6 ounce can tomato paste
2 cups cooked brown rice
1 cup vegetable or chicken broth or more as needed
6 Bell peppers Yellow, or orange Bell Peppers, Tops sliced off, seeds, and ribs removed
1 cup feta cheese divided
1 cup freshly grated mozzarella cheese divided
1/2 cup fresh spinach chopped

Instructions

Preheat oven to 400 F (375 F if convection oven) Then start brown rice on stove, according to directions, once done, set aside.
2 cups cooked brown rice
Prepare peppers by slicing off tops, removing seeds and any membranes. Place peppers on a rimmed baking sheet pan, covered with parchment
6 Bell peppers
Drizzle tops of peppers lids with garlic olive oil, (or regular olive oil) and place in oven for 20 minutes to start to bake.
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.
1 Teaspoon olive oil, 1 small yellow or white onion, 1 teaspoon garlic granules, 1 pound ground turkey, 2 teaspoons greek seasoning, 1 teaspoon onion powder, 8 grinds black pepper, 1 teaspoon ancho chili powder, 1 teaspoon smoked paprika
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.
1/3 cup chopped chopped pepperoncini peppers, 1/4 cup capers, 1 cup vegetable or chicken broth, 6 ounce can tomato paste
Mix in spinach. Crumble in ½ of the Feta cheese.
1/2 cup fresh spinach chopped, 1 cup feta cheese
Pull peppers out of the oven and place on a heat safe areaa. Layer into peppers with meat and rice mixture and half of the mozzarella.
1 cup freshly grated mozzarella cheese
Bake for 15 minutes, turn pan, bake another 15 minutes. Since size of peppers and ovens vary, watch for peppers to start to blister. This may take another 10 minutes.
Remove, top with rest of feta and mozzarella and bake another 10 minutes, or until cheese is melty and slightly browned.
1 cup feta cheese, 1 cup freshly grated mozzarella cheese

Notes

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.

Nutrition