Mediterranean Ground Turkey Stuffed Peppers (No Tomato Sauce)
When you’re in the mood for a nutritious and flavor packed meal, these Mediterranean Ground Turkey Stuffed Peppers are a fresh twist on a classic. Made with lean ground turkey, fiber rich garbanzo beans, zucchini, kale, and herbs, this version skips the tomato sauce and focuses on the fresh Mediterranean flavors. This turkey stuffed peppers recipe is high protein, high in fiber and perfect for meal prep or an easy weeknight dinner.
Original Post: September 2024 | Post Updated: April 2026
I have made many variations of stuffed peppers with ground turkey over the years. I developed this Turkey Stuffed Peppers recipe for my meal prep clients who wanted something nourishing and lower in acid. This dish hit the spot for my clients and I’m excited to share it with you!
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Why You’ll Love This Recipe
- High protein and nutrient dense: Similar to my Turmeric Soup with Ground Turkey and Chickpeas, this Turkey Stuffed Pepper is 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!
- Fresh Mediterranean flavors without tomato sauce: This version skips the acidic ingredients and focuses on bright Mediterranean flavors.
- Customizable and meal prep friendly: Use whatever grains you have on hand. Quinoa, white rice or even something like my Garlic Turmeric Rice works beautifully.
- Great for leftovers:Just like my High Protein Baked Ziti, Ground Turkey Lasagna Rolls, Ground Turkey Lasagna, Beef Pasta Casserole and Ground Turkey Pesto Pasta with Kale, this is also family friendly, filling and great for leftovers.
Ingredients You’ll Need
- Red bell peppers. I prefer red peppers for their sweetness but any color bell peppers work.
- Cooked grains. Quinoa, white rice or brown rice works.
- Ground turkey. Use 93/7 for the best results.
- 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 rinsed chickpeas is perfect.
- Kale.
- Zucchini.
- Spices. Oregano, dried basil and dried thyme.
- Salt and pepper.
- Fresh parsley and mint.
- Feta cheese. Feta pairs well with the Mediterranean flavors of mint and parsley.
How to Make Ground Turkey 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.
Pro tip: Don’t waste the tops. Save the tops of the peppers and use them for other dishes like this Sheet Pan Chicken Sausage, Whole30 Brussel Sprouts with Peppers or these Italian Chicken Thighs.
Storing and reheating Turkey Stuffed Peppers
Store leftovers in an airtight container for up to 2-3 days, or freeze for up to 3 months. Reheat in the microwave for about 1-2 minutes or 5 minutes if frozen.
Helpful tips
- Keep it meatless. Increase the amount of garbanzo beans, black beans, or white beans. Add more zucchini and kale or throw in artichoke hearts, corn and red onion.
- Soften the peppers for the best texture. Par-boiling the peppers beforehand will give them a tender texture- don’t skip this step.
- Make it ahead. The filling can be made up to 2 days in advance and kept in the fridge.
- Use a mix of peppers. Red, yellow, orange and green will give you a a mix of sweetness plus it’s visually appealing.
- Switch up the grains. Use different grains for variety. If you want ground turkey stuffed peppers low carb, use more vegetables or cauliflower rice.
- Add more flavor your way. Spice it up with red pepper flakes or change up the seasonings to something this Zesty Italian Seasoning, Mediterranean Spice Mix or All Purpose Seasoning.
Serving suggestions
These Turkey Stuffed Bell Peppers are a complete meal on their own but you can always add side dishes such as:
- Rosemary Carrots, Cumin Sweet Potatoes or Roasted Brussel Sprouts and Carrots.
- Serve with a fresh salad or Cauliflower Tabbouleh.
- Pair with extra grains.
- Top with a dollop of greek yogurt.
- Enjoy with warm pita bread or flatbread.
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Mediterranean Ground Turkey Stuffed Peppers (No Tomato Sauce)
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Ingredients
- 2 tablespoons extra virgin olive oil
- 1 1/2 cup cooked grains rice or quinoa
- 8 red bell peppers tops removed
- 1 pound ground turkey 93/7
- 2 cups shredded kale about 2 handfuls
- 1 medium zucchini small/medium dice
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can garbanzo beans rinsed
- 1 cup feta divided, 1/2 for mixture and 1/2 for topping
- 1/4 cup italian parsley chopped
- 2 tablespoons mint chopped
Instructions
- Preheat the oven to 350 degrees F. In a large pot, bring water to a boil.
- 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.
- In two batches, add the bell peppers to the boiling for 5 minutes. Remove with tongs and set aside.
- Assemble the peppers in a large casserole dish. Divide the turkey mixture between the peppers and top with remaining feta.
- Cover with foil and place in the oven for 15 minutes. When done, remove and let cool for 5-10 minutes and then serve.
Notes
- Store leftovers in an airtight container for up to 2-3 days, or freeze for up to 3 months. Reheat in the microwave for about 1-2 minutes or 5 minutes if frozen.
- Keep it meatless. Increase the amount of garbanzo beans, black beans, or white beans. Add more zucchini and kale or throw in artichoke hearts, corn and red onion.
- Soften the peppers for the best texture. Par-boiling the peppers beforehand will give them a tender texture- don’t skip this step.
- Make it ahead. The filling can be made up to 2 days in advance and kept in the fridge.
- Use a mix of peppers. Red, yellow, orange and green will give you a a mix of sweetness plus it’s visually appealing.
- Switch up the grains. Use different grains for variety or make it low carb by using more vegetables or cauliflower rice.
- Add more flavor your way. Spice it up with red pepper flakes or change up the seasonings to something this Zesty Italian Seasoning, Mediterranean Spice Mix or All Purpose Seasoning.
Nutrition
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