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Stuffed peppers are a culinary classic that brings together flavors, textures, and colors in a delightful package. The Zesty Greek Turkey and Feta Stuffed Peppers recipe takes this beloved dish to new heights by incorporating the vibrant flavors of the Mediterranean. This dish is not only visually appealing but also incredibly nutritious, making it a fantastic option for weeknight dinners or meal prep. By combining lean ground turkey with fresh vegetables and tangy feta cheese, these stuffed peppers provide a satisfying meal that is as wholesome as it is delicious.

Zesty Greek Turkey and Feta Stuffed Peppers

Discover the vibrant flavors of the Mediterranean with these Zesty Greek Turkey and Feta Stuffed Peppers. This delightful recipe combines lean ground turkey, fresh vegetables, and tangy feta cheese, all nestled in colorful bell peppers. Perfect for weeknight dinners or meal prep, these stuffed peppers are not only visually appealing but also packed with nutrients. Experience a wholesome meal that balances health and indulgence in every bite. Enjoy the culinary warmth and richness of Greek cuisine in your kitchen!
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Ingredients
  

4 large bell peppers (any color of your choice)

1 lb ground turkey

1 cup cooked quinoa (preferably chilled)

1 small onion, finely chopped

2 cloves garlic, minced

1 cup cherry tomatoes, diced

1 cup baby spinach, chopped

1/2 cup feta cheese, crumbled

1 tsp dried oregano

1 tsp dried thyme

1/2 tsp red pepper flakes (optional, for added heat)

2 tbsp olive oil

Salt and pepper to taste

Fresh parsley, chopped (for garnish, optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C) to ensure it is hot and ready for baking.

    Prepare the Peppers: Take your large bell peppers, slice off their tops, and remove the seeds and membranes inside. Arrange the peppers upright in a baking dish, ensuring they are stable.

      Cook the Turkey: Heat olive oil in a large skillet over medium heat. Once the oil is shimmering, add the chopped onion and minced garlic. Sauté for about 3-4 minutes, or until the onion is softened and translucent.

        Add Turkey and Seasonings: Raise the heat to medium-high, then add the ground turkey to the skillet. Cook for approximately 5-7 minutes, breaking it apart with a spatula and stirring until it is no longer pink. Season with dried oregano, dried thyme, red pepper flakes (if using), salt, and pepper, mixing well.

          Mix in Other Ingredients: Next, incorporate the cooked quinoa, diced cherry tomatoes, chopped baby spinach, and half of the crumbled feta into the turkey mixture. Stir everything thoroughly until the spinach is wilted and all ingredients are evenly combined.

            Stuff the Peppers: Generously spoon the turkey and quinoa mixture into each of the prepared bell peppers, pressing it down gently to pack it firmly.

              Top with Feta: Sprinkle the remaining crumbled feta on top of each stuffed pepper for an extra burst of flavor.

                Bake: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 25 minutes. After this time, remove the foil and continue baking for an additional 10-15 minutes, or until the peppers are tender and the cheese is lightly golden.

                  Garnish and Serve: Once baked, remove the dish from the oven and allow it to cool for a few minutes. For a fresh touch, garnish with chopped parsley before serving. Enjoy your warm, zesty stuffed peppers!

                    Prep Time, Total Time, Servings:

                      15 minutes | 50 minutes | 4 servings