These easy Ground Turkey Stuffed Peppers are a hit! Brimming with Mediterranean flavors, even your picky eaters won’t mind their veggies.
With hearty wild rice, sweet cherry tomatoes, briny olives, nutty pine nuts, and plenty of great seasonings, they’re a meal that you’ll want to make again and again.
Give a break to all of that rich and heavy holiday food, and try these light and nutritious stuffed peppers tonight!
This time, we’re going with a Mediterranean theme, and making them even healthier by swapping the beef for ground turkey.
Why We Love these Ground Turkey Stuffed Peppers
- They’re easy to make. Just cook up a a quick ground turkey mixture while the rice is boiling, then every thing into the peppers, and bake.
- With lean protein, veggies and carbs, they make a complete well rounded meal.
- They’re naturally gluten-free, and you can also make them keto friendly by swapping the rice with cauliflower rice.
- They’re very versatile. We’ll give you a bunch of ideas later in the post.
- Bell peppers – Multi colored for a prettier platter.
- Ground turkey
- Rice – We use a wild rice blend, but in its absence, brown rice is a good alternative.
- Herbs and spices – Garlic, oregano, thyme, paprika, salt and pepper.
- Flavor enhancers – Cherry tomatoes, kalamata olives, pine nuts.
- Garnishes – Fresh parsley and feta cheese.
How to Make Ground Turkey Stuffed Peppers
1. Prepare the peppers: Place peppers halves, cut side up, on a lightly greased baking sheet. Brush with olive oil and season with salt and pepper.
Bake for 10 minutes at 400 degrees.
2. Prepare the turkey mixture: Cook the ground turkey until no longer pink. Add garlic and seasonings, and cook 5 more minutes. Then add tomatoes and olives, cook for a few more minutes.
Stir in the rice and pine nuts. Taste and adjust for seasoning.
3. Bake: Divide the turkey mixture among the six pepper halves. Bake the stuffed peppers for about 10-15 minutes, until they are soft to your liking.
4. Serve: Garnish the baked peppers with crumbled feta cheese and chopped fresh parsley. Serve immediately.
Stuffed Pepper Variations
- Swap out the rice for pearled couscous. This makes the recipe quicker. Or try quinoa.
- Give them a Tex-Mex theme. Replace the olives, pine nuts and feta with corn, black beans and cheddar. Swap the seasonings in this recipe for Taco Seasoning.
- Make them Asian. Instead of tomatoes, olives and pine nuts, use carrots, zucchini and sesame seeds, and skip the feta. For seasoning inspiration, check out our Ground Turkey Stir Fry.
- Try a New Orleans flavor. Season with Creole Seasoning, and use green pepper, onion and celery instead of pine nuts and olives.
- As mentioned above, you can replace the rice with cauliflower rice to make them low carb.
Have any other ideas? We’d love to hear from you!
Leftovers and Storage
These stuffed peppers are great for meal prep. You can prep and assemble them a day in advance and store in the refrigerator, wrapped in cling wrap. Bring them to room temperature before the final bake.
The baked bell peppers can be stored for 3-4 days in the fridge. Reheat them in the microwave when ready to eat.
Give these Ground Turkey Stuffed Peppers a try, we’re sure you’re going to love them as much as we do. Experiment. Try different flavor combinations. Make them your own!
Save or pin this great recipe, so you always know where to find it. And be sure to subscribe to GypsyPlate, we’re always cooking up new recipes for you!
Ground Turkey Stuffed Peppers, on our Gypsy Plate… enjoy!
- 3 bell peppers, halved with seeds removed
- 2 Tbsp cooking oil
- 1 pound ground turkey
- 3 garlic cloves, finely chopped
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp paprika
- salt, to taste
- pepper, to taste
- 1 cup cherry tomatoes, halved
- 1/2 cup kalamata olives, sliced
- 1 cup wild rice blend, cooked
- 2 Tbsp pine nuts
- fresh parsley, for garnish
- feta cheese, for garnish
- Preheat oven to 400°F. Cut bell peppers in half, brush with olive oil, season generously with salt and pepper, and bake for 10 minutes.
- Heat oil in a skillet over medium high heat. Add ground turkey and cook till it is no longer pink.
- Stir in garlic, oregano, thyme, paprika, salt and peppers. Cook for 5 minutes.
- Add cherry tomatoes and kalamata olives. Cook an additional 5 minutes.
- Stir in cooked wild rice blend, along with pine nuts.
- Divide the turkey mixture among the pepper halves.
- Bake in preheated oven for 10-15 minutes, or until the peppers have softened to your liking.
- Garnish with feta cheese and parsley. Serve immediately.
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 353Total Fat 24gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 16gCholesterol 84mgSodium 278mgCarbohydrates 15gFiber 2gSugar 3gProtein 22g
Nutrition information calculated by Nutritionix.
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