These Greek ground turkey stuffed peppers make a hearty, healthy meal. Without a doubt, the addition of capers, and pepperoncinis makes these stuffed peppers burst with flavor! Ground turkey is such a healthy alternative to use when making dinner. And be sure to use our DIY Greek Seasoning in this recipe!

stuffed pellers in a pan with a red napkin

Posted February 14, 2021

Modified February 5, 2025

Greek Ground Turkey Stuffed Peppers are a delightful and healthy meal option that combines lean protein with vibrant Mediterranean flavors. Here’s why you’ll love this dish, a breakdown of its key ingredients and their significance, preparation steps, storage and reheating instructions, and some helpful tips.

Three Reasons You’ll Love This Dish:

Bursting with Flavor: The combination of feta cheese, capers, and pepperoncini peppers infuses the stuffing with tangy and savory notes, elevating the overall taste profile.
Healthy and Nutritious: Using ground turkey provides a lean source of protein, while brown rice and fresh vegetables add fiber and essential nutrients, making it a balanced meal.
Satisfying and Comforting: The hearty filling encased in tender bell peppers offers a comforting and fulfilling dining experience, perfect for any occasion.

Key Ingredients and Their Importance:

Ground Turkey: A lean protein source that serves as the base of the stuffing, offering a lighter alternative to traditional ground meats.
Bell Peppers: Serve as edible vessels that become tender when baked, adding natural sweetness and vibrant color.
Feta Cheese : Provides a creamy and tangy element that complements the other flavors in the stuffing.
Pepperoncini Peppers: Introduce a mild heat and tanginess, enhancing the Mediterranean flavor profile.
Capers: Add a briny depth, balancing the richness of the cheese and meat.
Brown Rice: Contributes a hearty texture and helps bind the stuffing together.
Greek Seasoning: A blend of herbs and spices that imparts authentic Greek flavors to the dish.

How to Make Greek Ground Turkey Stuffed Peppers:

Prepare the Bell Peppers:
- Preheat the oven to 400°F (375°F if using a convection oven).
- Slice off the tops of the bell peppers and remove the seeds and membranes.
- Place the peppers on a rimmed baking sheet lined with parchment paper.
- Drizzle the insides with olive oil and bake in the preheated oven for 20 minutes to soften.
Prepare the Filling:
- While the peppers are baking, heat 1 teaspoon of olive oil in a large skillet over medium heat.
- Add 1 diced small yellow or white onion and sauté for about 3 minutes until translucent.
- Incorporate 1 pound of ground turkey into the skillet, breaking it apart as it cooks.
- Once the turkey is browned and cooked through, add 2 teaspoons of Greek seasoning, 1 teaspoon of onion powder, 1 teaspoon of garlic granules, 1 teaspoon of ancho chili powder, 1 teaspoon of smoked paprika, and freshly ground black pepper to taste. Stir to combine.
- Mix in the chopped pepperoncini peppers along with a bit of their juice, capers with some juice, and a 6-ounce can of tomato paste. Stir until well combined.
- Add 2 cups of cooked brown rice, ½ cup of chopped fresh spinach, and ½ cup of feta cheese to the mixture. Stir until the spinach wilts and the cheese is evenly distributed.
- If the mixture appears too dry, gradually add vegetable or chicken broth until a moist but not soupy consistency is achieved.
Assemble and Bake:
- Remove the partially baked peppers from the oven.
- Generously stuff each pepper with the turkey and rice mixture.
- Top each stuffed pepper with the remaining ½ cup of feta cheese and 1 cup of freshly grated mozzarella cheese.
- Return the stuffed peppers to the oven and bake for an additional 30 minutes, or until the peppers are tender and the cheese is melted and golden.

Storage and Reheating:

Storage: Allow the stuffed peppers to cool to room temperature. Place them in an airtight container and refrigerate for up to 3 days.
Freezing: For longer storage, wrap each stuffed pepper individually in plastic wrap and then in aluminum foil. Place the wrapped peppers in a freezer-safe bag or container and freeze for up to 3 months.
Reheating:
- From Refrigerated: Preheat the oven to 350°F. Place the stuffed peppers in a baking dish, cover with foil, and bake for 20-25 minutes until heated through. Alternatively, microwave on medium power for 2-3 minutes per pepper, checking for warmth.
- From Frozen: It’s best to thaw the peppers overnight in the refrigerator before reheating. Once thawed, follow the reheating instructions above. If reheating from frozen, increase the baking time to about 45 minutes, ensuring the peppers are heated through.

Tips:

Pepper Selection: Opt for yellow or orange bell peppers for a sweeter flavor that complements the savory stuffing.
Rice Preparation: Using day-old or leftover brown rice can save time and may provide a better texture in the stuffing.
Cheese Variations: Feel free to experiment with different cheeses, such as substituting mozzarella with provolone or adding a sprinkle of Parmesan for extra flavor.
Spice Level: Adjust the amount of pepperoncini peppers and ancho chili powder to control the heat level according to your preference.
Make-Ahead Option: Prepare the stuffing mixture a day in advance and store it in the refrigerator. When ready to serve, stuff the peppers and bake as directed.