Description
A twist on classic stuffed peppers featuring lean ground turkey, smoked paprika, and a creamy feta topping. This hearty dish is lighter than traditional beef versions and perfect for weeknight dinners.
Ingredients
- 4 large bell peppers (red, orange, or yellow), cut lengthwise in half and seeded
- 500g (1 lb) lean ground turkey
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 15 mL (1 tbsp) olive oil
- 30g (2 tbsp) tomato paste
- 400g (14.5 oz) can crushed tomatoes
- 200g (1 cup) cooked white or brown rice
- 10g (2 tsp) smoked paprika
- 2.5g (0.5 tsp) ground cumin
- 2.5g (0.5 tsp) dried oregano
- 5g (1 tsp) fine sea salt
- 1g (0.25 tsp) black pepper
- 150g (5 oz) feta cheese, crumbled
- 60g (2 oz) full fat cream cheese, softened
- 15 mL (1 tbsp) milk or broth (plus more as needed)
- 60 mL (0.25 cup) vegetable broth (for baking dish)
- 15g (0.25 cup) fresh parsley, chopped
Instructions
- Prep Peppers and Par-bake: Preheat oven to 190°C (375°F). Brush the inside of the halved bell peppers lightly with olive oil and season with salt and pepper. Arrange the peppers cut-side up in a 23×33 cm (9×13 inch) baking dish. Par-bake for 10–15 minutes, or until slightly softened.
- Sauté Aromatics: While peppers bake, heat remaining olive oil in a large skillet over medium heat. Add diced onion and cook for 5–7 minutes until translucent. Add minced garlic and cook for an additional minute until fragrant.
- Brown the Turkey: Add the ground turkey to the skillet, breaking it apart as you cook. Continue to cook for 8–10 minutes, or until fully browned. Drain any excess fat.
- Finish the Filling: Stir in tomato paste, crushed tomatoes, 120 mL (0.5 cup) vegetable broth, cooked rice, smoked paprika, cumin, oregano, salt, and black pepper. Bring to a gentle simmer, reduce heat to low, and cook for 5 minutes for flavors to meld. Remove from heat.
- Prepare Creamy Feta Topping: In a small bowl, combine crumbled feta cheese, softened cream cheese, and 15 mL (1 tbsp) milk or broth. Mash together until mostly smooth and creamy.
- Assemble and Bake: Fill each par-baked bell pepper half with the turkey and rice mixture. Spoon a generous dollop of the creamy feta topping on top of the filling, spreading to cover the surface. Pour 60 mL (0.25 cup) vegetable broth into the bottom of the baking dish.
- Final Baking and Resting: Return the dish to the preheated oven and bake for 25–30 minutes, or until peppers are tender and topping is bubbly and lightly golden-brown. Let rest for 5 minutes before serving.
- Garnish and Serve: Serve hot, garnished with freshly chopped parsley over the feta topping.
Notes
To save time on a weeknight, use pre-cooked rice. For a lower-carb option, substitute riced cauliflower for the cooked rice. If cream cheese is unavailable, full-fat Greek yogurt works well for a similar tangy flavor in the topping. Add broth to the baking dish to keep the peppers moist during baking.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pepper half
- Calories: 210 calories
- Sugar: 4 g
- Sodium: 250 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 16 g
- Cholesterol: 50 mg