Drawing on years of Mediterranean diet research, I crafted these turkey-quinoa stuffed peppers for balanced flavor and nutrition. Lean turkey, protein-rich quinoa, fresh herbs, and tangy feta make a satisfying dish that’s as colorful as it is wholesome. Perfect for batch cooking or a family dinner.
Ingredients
4 large bell peppers, tops removed and seeds discarded
1 tablespoon olive oil
1 small onion, diced
2 garlic cloves, minced
1 pound lean ground turkey
1 teaspoon dried oregano
½ teaspoon ground cumin
Salt and pepper to taste
1 cup cooked quinoa
1 cup diced tomatoes (canned or fresh)
¼ cup chopped kalamata olives
2 tablespoons chopped parsley
¼ cup crumbled feta
Instructions
Preheat & Prep Peppers
Preheat oven to 375°F (190°C). Lightly oil a baking dish.
Blanch peppers in boiling water 3 minutes; drain and set in dish.
Cook Filling
Heat oil in skillet over medium. Sauté onion until translucent, 3–4 minutes.
Add garlic; cook 30 seconds.
Add turkey, oregano, cumin, salt, and pepper. Cook until no longer pink.
Stir in quinoa, tomatoes, olives, and parsley; warm through.
Stuff & Bake
Spoon filling into peppers, packing lightly.
Cover with foil; bake 25 minutes.
Uncover, sprinkle with feta; bake 5–7 minutes until cheese melts.
Serve
Garnish with extra parsley. Serve with lemon wedges or tzatziki.
Chef’s Notes
Vegetarian Swap: Use lentils instead of turkey for a vegan version.
Make-Ahead: Prepare filling 1 day ahead; assemble and bake when ready.
Flavor Boost: Add a pinch of red pepper flakes for heat.
Why This Works
Macronutrient Balance: Lean protein, whole grains, and healthy fats.
Mediterranean Flair: Olives and feta lend authenticity and tang.
Visual Appeal: Bright peppers create an inviting plate.
Conclusion
These Mediterranean turkey-quinoa stuffed peppers are a testament to the power of whole ingredients and thoughtful seasoning.