Mediterranean Stuffed Bell Peppers with Ground Turkey, Quinoa & Feta

Let’s Make Dinner Something to Look Forward To

Hey friends, Beau here from Feastical! Let’s talk about that classic weeknight question: what’s for dinner? You want something that feels like a treat, something that makes the whole house smell incredible, but you definitely don’t have the energy for a complicated, four-pan ordeal. You want something that’s going to make you feel good, inside and out.

Well, pull up a chair, because I’m about to share one of my all-time favorite solutions. These Mediterranean Stuffed Bell Peppers are my go-to for a reason. They’re not just food; they’re a complete, balanced, and utterly delicious experience packed into a vibrant, edible bowl. We’re talking tender-crisp bell peppers, stuffed to the brim with lean ground turkey and fluffy quinoa, all singing with the bright, bold flavors of the Mediterranean—think zesty lemon, earthy oregano, creamy feta, and fresh herbs.

The best part? You basically mix everything in one skillet, stuff your peppers, and let the oven do the rest of the work. It’s a hands-off miracle that leaves you with a gorgeous, impressive-looking meal. No side dish required! This is the kind of wholesome, feel-good food that brings everyone to the table with a smile. So, let’s grab our favorite knife and get ready to create a little dinnertime magic.

The Story Behind the Pepper

This recipe takes me right back to my Nona’s kitchen—though, full disclosure, my Nona was from Georgia, not Greece! Her version involved a lot of rice, beef, and a can of condensed tomato soup (it was the 80s, we forgive her). It was the ultimate comfort food, but as I grew up and started exploring different cuisines, my own kitchen style evolved. I found myself craving those same cozy, stuffed-pepper vibes but with a lighter, brighter twist.

The “aha!” moment hit during a trip to a local farmers’ market. I saw these stunning, multi-colored bell peppers and a big bunch of fresh mint, and it all clicked. I swapped the beef for lean turkey, the rice for protein-packed quinoa, and introduced feta and lemon. The result was a dish that honored the comforting spirit of Nona’s cooking but sang a completely new, sun-drenched song. It’s become a staple in my own home, a recipe that feels both nostalgic and excitingly new every single time I make it.

Gathering Your Flavor Dream Team

Here’s everything you’ll need to bring these Mediterranean marvels to life. Don’t stress if you’re missing an item or two—I’ve included my favorite swaps and chef insights to make this recipe your own.

• 4–6 Bell Peppers: I love using a mix of red, yellow, and orange for a gorgeous color palette. They’re sweeter than green peppers, which balances the filling perfectly. Chef’s Insight: Look for peppers with flat bottoms—they’ll sit nicely in your baking dish without tipping over!
• 1 tablespoon Olive Oil: The foundation of our Mediterranean flavors. We’ll use it to sauté our aromatics and turkey.
• 1 lb (450 g) Ground Turkey: A fantastic lean protein that soaks up all the herbs and spices. Substitution Tip: Ground chicken, lean ground beef, or even plant-based crumbles work beautifully here.
• 1 small Onion, diced & 2 Garlic Cloves, minced: The aromatic base that builds a deep, savory foundation. Don’t rush the onions—letting them soften properly is key!
• 1 tsp Dried Oregano & ½ tsp Ground Cumin: Oregano brings that classic Greek taverna vibe, while cumin adds a warm, earthy depth. Chef’s Hack: Rub the dried oregano between your palms before adding it to wake up its essential oils.
• Salt and Black Pepper to taste: Season as you go! Taste your filling before stuffing the peppers.
• 1 cup cooked Quinoa: A powerhouse of protein and fiber that gives the filling a wonderful, light texture. Substitution Tip: Brown rice, couscous, or even cauliflower rice (add it raw) are great alternatives.
• ½ cup crumbled Feta Cheese: The salty, tangy star of the show! It melts into the filling, making it incredibly creamy. Chef’s Insight: Buy a block of feta and crumble it yourself—it’s far superior in flavor and texture to the pre-crumbled stuff.
• ¼ cup chopped fresh Parsley or Mint: Parsley is classic, but mint gives a wonderfully bright, unexpected lift. Why not use both?
• 2 tablespoons Tomato Paste: This is our flavor concentrator! It adds a rich, umami backbone. Chef’s Hack: Let it cook for a minute in the skillet with the turkey to deepen its flavor.
• Juice of ½ Lemon: The final splash of brightness that ties everything together. Never underestimate the power of fresh citrus!

Let’s Get Cooking: Your Step-by-Step Guide

Ready to build these flavor-packed vessels of joy? Follow these steps, and you’ll have a foolproof, delicious dinner on the table.

1. Preheat and Prep: Fire up your oven to 375°F (190°C). While it’s heating, grab your baking dish and give it a light coating of oil or non-stick spray. Now, let’s tackle the peppers. Slice them in half from top to bottom, and use a small paring knife or your fingers to carefully remove the seeds and white membranes. Chef’s Hack: A gentle tap on the bottom of each pepper half will help dislodge any stubborn seeds. Arrange them in your prepared dish, cut-side up. They’re ready for their filling!
2. Build the Flavor Base: Heat your olive oil in a large skillet over medium heat. Add your diced onion and cook for 3-4 minutes, until they become soft and translucent. You’ll know they’re ready when your kitchen starts smelling amazing. Now, add the minced garlic and stir for just 30 seconds—we want it fragrant, not burnt! Next, add the ground turkey, breaking it up with your spoon or a spatula. Sprinkle in the dried oregano, cumin, salt, and pepper. Cook until the turkey is no longer pink, about 5-7 minutes.
3. Create the Filling: Take the skillet off the heat. This is where the magic happens! To the turkey mixture, add your cooked quinoa, tomato paste, fresh lemon juice, crumbled feta, and chopped herbs. Now, get in there and mix everything until it’s beautifully combined. The tomato paste will coat everything in a rich, red hue, and the feta will start to melt slightly into the mix. Chef’s Tip: This is the perfect time to taste your filling and adjust the seasoning. Need more salt? A bit more lemon? Make it yours!
4. Stuff ‘Em Up: Using a spoon, generously fill each pepper half with the turkey and quinoa mixture. Don’t be shy—pile it high! I like to press it down gently to pack it in, then create a little mound on top. Once they’re all stuffed, cover the baking dish loosely with aluminum foil. This creates a little steam bath that will help cook the peppers to tender perfection.
5. Bake to Perfection: Place the covered dish in your preheated oven and bake for 30-35 minutes. After about 20-25 minutes, pull them out (carefully!) and remove the foil. This last 10 minutes of uncovered baking is crucial—it gives the tops of the filling a chance to get slightly golden and delicious. You’ll know they’re done when the pepper halves are tender enough to be easily pierced with a fork but still hold their shape.
6. The Finishing Touch: Once out of the oven, let them rest for just a couple of minutes. Then, for that final “wow” factor, sprinkle them with a little extra crumbled feta and a fresh scattering of herbs. This adds a pop of color and a fresh burst of flavor.

How to Serve These Sun-Kissed Beauties

Presentation is part of the fun! I love serving these peppers right in the baking dish for a rustic, family-style meal that encourages everyone to dig in. Each person gets one or two colorful halves.

While these stuffed peppers are a complete meal all on their own, you can absolutely build a gorgeous Mediterranean feast around them. For a simple, elegant dinner, I love pairing them with a crisp, lemony arugula salad dressed with a light vinaigrette. The peppery arugula is a fantastic contrast to the sweet peppers and savory filling.

If you’re feeding a crowd or just want to go all out, serve them with a side of creamy tzatziki sauce for dipping or drizzling. A warm, fluffy pita bread on the side is never a bad idea, either, for scooping up any filling that might escape!

Make It Your Own: Delicious Twists & Swaps

The beauty of this recipe is its flexibility. Here are a few of my favorite ways to mix it up:

• Italian Vibe: Swap the oregano for Italian seasoning, the feta for mozzarella or Parmesan, and add a handful of chopped spinach to the filling.
• Spicy Kick: Add a pinch of red pepper flakes to the turkey as it cooks, and mix in some diced jalapeño or a spoonful of harissa paste for a North African twist.
• Vegetarian Delight: Omit the turkey and use two cans of drained and rinsed lentils or chickpeas. You might need to reduce the cooking time by about 5 minutes since you’re just heating the filling through.
• Cheesier is Better: For the ultimate comfort food, mix a 1/2 cup of marinara sauce into the filling and top each pepper with a slice of provolone or mozzarella for the last 5 minutes of baking.
• Low-Carb Option: Replace the quinoa with riced cauliflower. There’s no need to pre-cook it—just stir it in raw, and it will cook perfectly inside the pepper.

Beau’s Kitchen Notes & Stories

This recipe has seen it all in my kitchen! I once, in a frantic pre-dinner-party rush, accidentally used cinnamon instead of cumin. Let me tell you, that was… an interesting flavor profile. We laughed it off and ordered pizza, but it taught me to always double-check my spice jars! Now I use the “smell test” before anything goes in the pan.

Over the years, the lemon juice and fresh mint have become non-negotiable for me. They truly elevate the dish from “great” to “I-need-this-recipe-now” status. I also love making a double batch of the filling and freezing half. It’s a lifesaver on those nights when even stuffing a pepper feels like too much work. Just thaw, stuff, and bake!

Your Questions, Answered

Q: Can I make these stuffed peppers ahead of time?
A: Absolutely! You can assemble them completely, cover the dish, and refrigerate them for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time since they’ll be going into the oven cold.

Q: My peppers are still a bit firm. What did I do wrong?
A: No worries! This usually means your peppers were particularly thick-walled. Just pop them back in the oven, covered, for another 10-15 minutes until they reach your desired tenderness. All peppers are a little different, so cooking times can vary.

Q: My filling seems a bit dry. How can I prevent that?
A: The two main culprits are overcooking the turkey or using very lean turkey. To combat this, make sure you don’t cook the turkey beyond the point where it’s just done. Also, the tomato paste and lemon juice add moisture, so don’t skip them! If it still seems dry, you can stir a tablespoon or two of water, broth, or even a splash of olive oil into the filling before you stuff the peppers.

Q: Can I use uncooked quinoa?
A: I don’t recommend it. The cooking time for the peppers isn’t long enough to fully cook raw quinoa, and it would absorb all the moisture from the filling, leaving it dry. Always use pre-cooked quinoa for this recipe.

Stuffed Bell Peppers with Ground Turkey & Quinoa : Mediterranean-Inspired

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• Author: BeauCollier

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Description

Bright, colorful, and packed with flavor, these Mediterranean Stuffed Bell Peppers are the perfect weeknight dinner. Lean ground turkey, protein-rich quinoa, and tangy feta are seasoned with fresh herbs, lemon, and Mediterranean spices for a wholesome, feel-good meal. They’re easy to make, hands-off, and so satisfying that no side dish is required!

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Ingredients

Scale 1x2x3x

• 4–6 bell peppers (red, yellow, or orange), halved and seeds removed

• 1 tbsp olive oil

• 1 lb (450 g) ground turkey

• 1 small onion, diced

• 2 garlic cloves, minced

• 1 tsp dried oregano

• ½ tsp ground cumin

• Salt and black pepper, to taste

• 1 cup cooked quinoa

• ½ cup crumbled feta cheese

• ¼ cup chopped fresh parsley or mint

• 2 tbsp tomato paste

• Juice of ½ lemon

Optional toppings & sides: extra feta, herbs, tzatziki sauce, or warm pita bread.

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Instructions

1. Preheat Oven: Set oven to 375°F (190°C). Lightly oil a baking dish. Arrange pepper halves cut-side up.

2. Cook Turkey & Aromatics: In a large skillet, heat olive oil over medium heat. Sauté onion 3–4 minutes until soft, then add garlic for 30 seconds. Add turkey, oregano, cumin, salt, and pepper; cook until no longer pink, about 5–7 minutes.

3. Make Filling: Remove skillet from heat. Stir in cooked quinoa, tomato paste, lemon juice, feta, and chopped herbs. Taste and adjust seasoning.

4. Stuff Peppers: Spoon filling into each pepper half, mounding slightly. Cover loosely with foil.

5. Bake: Bake 30–35 minutes, removing foil for the last 10 minutes for lightly golden tops. Peppers should be tender but still hold shape.

6. Serve: Sprinkle with extra feta and fresh herbs. Enjoy warm, either alone or with a fresh salad or tzatziki.

Notes

• Peppers Tip: Choose flat-bottomed peppers—they sit better in the baking dish.

• Flavor Boost: Rub dried oregano between your palms before adding for more aroma.

• Make Ahead: Assemble and refrigerate up to 24 hours; add 5–10 minutes to baking time.

• Swaps: Ground chicken or plant-based crumbles for turkey, brown rice or cauliflower rice for quinoa, spinach for extra greens.

• Avoid Dry Filling: Don’t overcook turkey; tomato paste and lemon juice add moisture.

Nourishing Your Body & Soul

At Feastical, I believe food should make you feel good, and this recipe is a perfect example of that philosophy in action. This isn’t just empty calories; it’s a powerhouse of nutrition. The lean ground turkey provides a hefty dose of satiating protein to keep you full and energized. Quinoa is a complete protein and adds valuable fiber for digestive health. The bell peppers are loaded with Vitamin C (especially the red and yellow ones!) and other antioxidants.

Using olive oil and feta gives us healthy fats, which are essential for absorbing all those fat-soluble vitamins. By baking instead of frying, we keep the dish light and wholesome. It’s a balanced meal that truly satisfies your hunger and your taste buds, without any guilt. This is feel-good food at its finest.

Estimated per stuffed pepper half: Calories: ~220 | Protein: ~18g | Carbs: ~14g | Fat: ~10g | Fiber: ~3g

Final Thoughts from My Kitchen to Yours

And there you have it, my friends—my ultimate recipe for Mediterranean Stuffed Bell Peppers. This dish is more than just a weeknight dinner; it’s a reminder that cooking can be simple, joyful, and deeply satisfying. It’s about taking a few humble ingredients and transforming them into something truly special that brings people together around the table.

I hope this recipe becomes a trusted friend in your kitchen, just like it is in mine. Don’t be afraid to play with the flavors and make it your own. That’s where the real magic happens. If you make it, I’d be absolutely thrilled if you tagged me @Feastical on social media so I can see your beautiful creations!

Now, go forth, cook with confidence, and enjoy every single bite. You’ve got this.

With a full heart and an even fuller plate,
Beau