Mediterranean Ground Turkey Stuffed Peppers (No Tomato Sauce)
Protein-packed meal that's full of flavor, these Mediterranean Ground Turkey Stuffed Peppers are stuffed with seasoned ground turkey, chickpeas, vegetables and the perfect blend of aromatic spices. Ideal for meal prep or an easy weeknight dinner.
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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
Notes:
Storing and reheating:
- 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
Calories: 287kcalCarbohydrates: 32gProtein: 19gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 48mgSodium: 830mgPotassium: 381mgFiber: 2gSugar: 1gVitamin A: 1081IUVitamin C: 29mgCalcium: 151mgIron: 2mg
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