Whensaltyandsweetunite.com
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!
– 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.
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 a vegetarian version, omit the turkey and increase the amount of garbanzo beans, black beans, or add white beans. – 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.
I'm all about life, brunch and balance. On my blog, I share my health journey along with delicious and flavorful recipes using fresh flavors inspired by the Mediterranean. Check out my site and subscribe to see what's cooking next!