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Mediterranean Stuffed Peppers

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Colorful bell peppers stuffed with a savory Mediterranean filling of ground turkey, brown rice, olives, spinach, herbs, and feta cheese. These wholesome, flavorful peppers are easy to customize and perfect for a balanced, make-ahead meal.

  • Author: Sophia
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 6–8 servings
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Mediterranean
  • Diet: Gluten Free

Ingredients

4–5 large bell peppers (red, yellow, or orange), halved and deseeded

2 cups cooked brown rice (or quinoa, farro, white rice, or cauliflower rice)

2 tablespoons olive oil

1 small red onion, diced

3 garlic cloves, minced

1 pound ground turkey (or ground chicken, lamb, beef, or plant-based meat)

1 teaspoon sea salt

1/2 teaspoon black pepper

1 teaspoon dried oregano

1/4 teaspoon red pepper flakes (optional)

1 tablespoon sherry vinegar or red wine vinegar

1 tablespoon tomato paste

2 cups fresh spinach, chopped

1/3 cup kalamata olives, quartered

1/2 cup cherry tomatoes, chopped

1/2 cup crumbled feta cheese

1/4 cup grated Parmesan cheese (optional)

1 tablespoon fresh dill, chopped

1 tablespoon fresh mint, chopped

Lemon wedges, for serving

Instructions

  1. Preheat oven to 400°F (204°C). Slice bell peppers in half lengthwise and remove seeds and membranes. Set aside in a baking dish, cut-side up.
  2. Heat olive oil in a skillet over medium heat. Add diced red onion and sauté for 5 minutes until softened.
  3. Add garlic and cook for another minute until fragrant.
  4. Add ground turkey, salt, pepper, oregano, and red pepper flakes. Cook until turkey is fully browned.
  5. Stir in vinegar, tomato paste, and chopped spinach. Cook until spinach wilts, then remove from heat.
  6. Mix in cooked rice, olives, tomatoes, feta, Parmesan (if using), dill, and mint. Taste and adjust seasoning as needed.
  7. Scoop filling into bell pepper halves and arrange in the baking dish.
  8. Bake for 20–30 minutes, until peppers are tender and tops are lightly golden.
  9. Serve warm with a squeeze of fresh lemon juice.

Notes

  • Add chopped zucchini, eggplant, or mushrooms for variety.
  • Use quinoa, wild rice, or orzo instead of brown rice.
  • Skip cheese and top with chopped nuts for a vegan version.
  • Jarred roasted peppers work in a pinch, but may be softer.
  • Make ahead by prepping filling or assembling peppers in advance.

Nutrition

Find it online: https://savorymomskitchen.com/mediterranean-stuffed-peppers/