Mediterranean Ground Turkey Stuffed Peppers
These Mediterranean Ground Turkey Stuffed Peppers are a stand up culinary meal. The peppers are roasted until perfectly soft and the ground turkey is full of tangy feta, olives and ranch seasonings.
Servings: 5 peppers
Equipment
- 9 x 11 baking dish or a deep circle dish
- skillet or pan
Ingredients
- 5-6 bell peppers any color of choice
- 2 tsp sun dried tomato oil tomatoes will be used later.
- 1 lb ground turkey
- ⅓ red onion, diced
- 3 Tbsp tomato paste
- 2 Tbsp ranch seasoning premade from the packet
- ¼ cup olives, diced kalamata and green are my favorite
- ¼ cup artichoke hearts, chopped
- ¼ cup sun dried tomatoes, chopped
- ⅓ cup feta, crumbled
Tzatziki
- ½ cup greek yogurt or sour cream
- 1 Tbsp fresh lemon juice
- 3 tsp ranch seasonings premade, from a packet
- ¼ cup cucumber, diced
Instructions
- Preheat the Oven to 450º. Slice the tops of the peppers off, pull the seeds and white parts out and toss. Add the peppers to the baking dish. Spritz them with oil and place in the oven for about 15-20 minutes or until they are softened and slightly charred on edges. While they are baking, start with cooking up the ground turkey mixture.
- Using that sun dried tomato oil as the oil to sauté everything, it adds such a great flavor. The onions are added first, followed by the ground turkey. Once it starts to brown a bit, add the tomato paste, chopped olives, olive juice, tomatoes, and ranch seasonings. Add the crumbled feta in. Once the turkey mix is cooked up, set it to the side until peppers are done.
- Once the peppers have cooled a bit to touch, stuff the peppers! Stuff them to the brim with the ground turkey and pop back into the oven at 400º for about 10-15 minutes. Make the tzatziki while they bake.
- Add all the tzatziki ingredients to a large bowl and stir well. You can also place in a food processor if you don't want chunks of cucumber and would rather just have the flavor there!
- Serve the peppers with a heavy handed drizzle of the tzatziki, garnish with chopped cilantro if you want and enjoy!
Notes
- Cooking the peppers twice makes them so soft and easy to slice and chew with everything. It's the key to the best stuffed peppers.
- Do not overcook the turkey meat, it can get dry if it's over cooked.
- Taste as you go! You may want more ranch seasoning or olive juice added to the mix.
- Tzatziki is meant to be nice and tangy but if you find it a tad too tangy, add 1-2 Tablespoons of mayo to help mellow it out.
- All other ingredients and measurements can be found in the recipe card towards the bottom of this post.
Nutrition
Serving: 1 pepper | Calories: 244kcal | Carbohydrates: 16g | Protein: 28g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 60mg | Sodium: 1183mg | Potassium: 896mg | Fiber: 4g | Sugar: 10g | Vitamin A: 4043IU | Vitamin C: 160mg | Calcium: 99mg | Iron: 2mg