Best Ground Turkey and Garbanzo Bean Stuffed Peppers

When you’re in the mood for a nutritious and flavor packed meal, look no further than these Ground Turkey and Garbanzo Bean Stuffed Peppers. Bursting with Mediterranean flavors, this recipe combines lean ground turkey, protein-packed garbanzo beans, and a mix of zucchini and kale that will please the whole family. Whether you’re meal prepping for the week or whipping up a quick dinner, these stuffed bell peppers are the perfect recipe!

Why You’ll Love This Recipe

• It’s packed with protein and added nutrients from the kale and zucchini. Red bell peppers are also rich in vitamin C and the garbanzo beans are loaded with dietary fiber!
• You can use whatever leftover grains you have. I’ve made this with both quinoa and white rice. Both are delicious! You could even stuff it with my Garlic and Turmeric Rice.
• Like my Ground Turkey Pesto Pasta with Kale, this is also family friendly, filling and great for leftovers.

I have made many variations of stuffed peppers over the years. I first made this version for my meal prep clients. They needed a meal that had health benefits but also needed one that wasn’t filled with tomatoes or other acidic ingredients. This pepper recipe hit the spot for my clients and I’m excited to share it with you! 

Ingredients You’ll Need

For this ground turkey and garbanzo bean stuffed peppers recipe, you’ll need:

Red bell peppers. I prefer red peppers but any color bell peppers can be used or you can use a variety.

Cooked grains. Quinoa, white rice or brown rice works.

Ground turkey. I suggest 85/15 or 93/7. 

Extra virgin olive oil. Don’t skimp on the olive oil. It will provide flavor and moisture to the filling.

Garbanzo beans. One can of canned chickpeas is perfect.

Kale.

Zucchini.

Oregano.

Dried basil.

Dried thyme.

Black pepper.

Salt.

Parsley.

Mint.

Feta cheese. Feta pairs well with the Mediterranean flavors of mint and parsley. 

How to Make Ground Turkey and Garbanzo Bean Stuffed Peppers

Step 1: Prepare the Peppers

Preheat your oven to 350 degrees F. Cut the tops off the bell peppers and remove the seeds and the insides. Place them on a sheet pan and set aside. 

Step 2: Cook the Filling

In a large skillet over medium heat, add the olive oil. When ready add the ground turkey and let it cook for about 5 minutes, stirring gently. Then add the seasonings and chopped zucchini, cook for 2 minutes and add the kale. Continue to stir and cook for an additional 5 minutes. Add the garbanzo beans along with the fresh herbs and ½ cup of the feta. Stir to combine.Then add the cooked grains and mix together. Set aside.

Step 3: Boil and Stuff the Peppers

In two batches, add the bell peppers to the boiling for 5 minutes. Remove with tongs and set aside. Place peppers in a large casserole dish. Divide the turkey mixture between the peppers and top with remaining feta. 

Step 4: Bake the Peppers

Cover the baking dish with aluminum foil and place in the oven for 15 minutes. Remove and let cool for 5 minutes then serve.

Step 5: Serve

Remove the peppers from the oven and let them cool for 5-10 minutes before serving. 

Tips for the Perfect Stuffed Peppers

• For a vegetarian version, omit the turkey and increase the amount of garbanzo beans, black beans, or add white beans. You can add more zucchini and kale as well. Throw in artichoke hearts, cherry tomatoes, corn and red onion. 
• Other ways to enjoy these Mediterranean stuffed peppers is to add chili powder or red pepper flakes for spice.
• Use a variety of colorful peppers to make the dish more visually appealing.
• Boiling the peppers before hand will give them a softer texture so don’t skip this step. 
• You can make the filling ahead of time and store it in an airtight container in the fridge for up to two days.
• Italian seasoning can be used. You can also add fresh garlic or garlic powder.
• These peppers reheat well and are great for meal prep. Store leftovers in an airtight container for up to 2-3 days, or freeze for up to 3 months.
• Save the tops of the peppers and use for other dishes like my Simple Sheet Pan Chicken Sausage with Vegetables or my Italian Boneless Chicken Thighs with Red Bell Peppers.

Frequently Asked Questions

Do I have to use ground turkey?

No! This recipe works well with a choice of ground meat, such as lean ground beef or ground chicken. To keep it vegetarian, add your favorite veggies along with crumbled tofu.

How do I store leftovers?

Store leftovers in an airtight container in the fridge for up to 3-4 days. The flavors taste even better the next day!

Can I freeze stuffed peppers?

Absolutely! These peppers freeze well for up to 3 months. Simply reheat in the oven or microwave when ready to enjoy.

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Did you make this recipe and love it? Please leave a comment and give it a 5 Star Rating! THANK YOU!

These Ground Turkey and Garbanzo Bean Stuffed Peppers are the perfect combination of healthy, flavorful, and satisfying. Whether you’re looking for a ground turkey recipe or a great option for your meal prep, this dish will become one of your favorite meals!

Making this recipe? I would love to see it! Tag me on Instagram at @whensaltyandsweetunite or use hashtag #whensaltyandsweetunite