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

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!

Ingredients

Scale

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.

Instructions

Preheat Oven: Set oven to 375°F (190°C). Lightly oil a baking dish. Arrange pepper halves cut-side up.
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.
Make Filling: Remove skillet from heat. Stir in cooked quinoa, tomato paste, lemon juice, feta, and chopped herbs. Taste and adjust seasoning.
Stuff Peppers: Spoon filling into each pepper half, mounding slightly. Cover loosely with foil.
Bake: Bake 30–35 minutes, removing foil for the last 10 minutes for lightly golden tops. Peppers should be tender but still hold shape.
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.