MEDITERRANEAN TURKEY STUFFED PEPPERS
These Mediterranean Turkey Stuffed Peppers are high on the flavor charts and very filling for the calories. These peppers will not only satisfy your tastebuds, but your hunger, too! I love the combination of seasoned ground turkey, lemon parsley quinoa, and goat cheese. It’s one of those things I can eat all week and not get sick of (perfect for meal prep). The kids gobbled these too, believe it or not! Make these vegan using spiced chickpeas and vegan mozzarella 😉 You might also like my Italian Ground Turkey Stuffed Peppers!
Did you know? One medium-sized red bell pepper provides a whopping 169% of your daily Vitamin C, making it one of the richest food sources for this essential nutrient! (source)
Choosing the best peppers
For the peppers, try to grab the largest you can find! You can slice them in half either horizontally or vertically, and I’ve gone back and forth, but I think slicing them vertically makes the halves more even. Just be sure to set each pepper on its side first to find its natural “base” that doesn’t tip. Next, slice in half lengthwise. Then, carefully cut out the white center, spoon out the seeds and discard. You can rinse the pepper halves if needed to get out any remaining seeds. This process can feel a little tedious, but just think of how tasty these are going to be!
I do suggest pre-roasting the peppers while you’re preparing the turkey and quinoa (15 minutes or so at 400 degrees F). This prevents the filling from getting overly cooked in pursuit of a tender pepper.
Choosing the best turkey
For the ground turkey (or ground chicken), I recommend buying “organic,” or at the very least “no antibiotics ever.” “Organic” poultry cannot be given routine antibiotics (only if they're ill), must have access to the outdoors, and must be fed organic vegetarian feed – free of GMOs, pesticides, and chemical fertilizers. "No antibiotics ever" means the birds were never given antibiotics (were never ill), but this label isn't as strictly regulated. "Free range" means the birds had access to the outdoors, but again, this isn't really defined or regulated.
If you can’t find or afford organic poultry, still avoid poultry (and other meats) raised with antibiotics. Animals raised with antibiotics either were sick themselves, or in crammed, unsanitary quarters with other sick animals. Traces of antibiotics can be present in the end product, impacting our own immune function!
Preparing the turkey
To prepare the turkey, brown it with the onion and season with garlic, oregano, thyme, basil, marjoram, and cinnamon (optional). A little salt and pepper add so much to any savory dish! Feel free to swap dried spices for three times as much fresh chopped! After adding your spices, dump in a can of diced tomatoes and let everything simmer about 5-10 minutes. Fresh diced tomatoes with half a cup of chicken or vegetable broth will also work!
Preparing the quinoa
For the quinoa, simply prepare according to the package directions, combine with the turkey mixture in a large bowl, and add some fresh parsley and lemon juice. You can also use couscous or rice if you don’t like quinoa!
Stuffing the peppers
Finally, it’s time to get to working stuffing your pepper halves! The best way to do this is to spoon the turkey-quinoa mixture into each pepper half while holding it over the bowl. Really pack it in there! Lastly, you can top each pepper half with one tablespoon of crumbled goat cheese. You can also use crumbled feta, Parmesan, or vegan mozzarella. Or, omit the cheese completely – they will still taste awesome.
This recipe is full of flavor, boasts a full serving of veggies, and is balanced in protein, carbs, and fat. In short, it’s a keeper!
Here’s the printable recipe for these Mediterranean Turkey Stuffed Peppers! I’d love for you to rate and comment below if you try them 😉
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