Turkey & Feta Stuffed Peppers

by byn on March 20, 2013

in Chicken & Turkey

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Turkey & Feta Stuffed Peppers

When I was in high school, I babysat for a family for with three little boys. Their mom was in nursing school, and I sometimes slept over when she was on night shift. (Did I mention she was a single mom? In retrospect, holy cow.) Anyway, on those nights, she would prepare dinner in advance, so all I had to do was heat it up for the kids. I don’t remember anything else about those dinners except STUFFED PEPPERS. They were so good, and also had a novelty factor because they just weren’t something we ate at home.

Fast forward 15 years, and I truly could not tell you the last time I made stuffed peppers. Maybe in my first few post-university years, but they definitely involved Minute Rice, soooo…yeah. I pinned this recipe as soon as I saw it back in October, and I’m not sure what took me so long to make it. This was the best thing to come out of my kitchen in a month when nothing was really going my way! The only change I made to the recipe was to add some cooked rice, since that’s how I remember they were prepared back in the day, as well as to double the baking time, since I like the peppers to be soft instead of crunchy. The feta adds a nice salty edge. I ate this for lunch everyday for a week, and never got tired of it. I think it’s time to make them again!

Turkey & Feta Stuffed Peppers

Source: Eat, Live, Run (another Jenna recipe…she’s on a roll)

Ingredients

4-5 green peppers (maybe 6 depending on how big the peppers are where you live)

1 tbsp olive oil

1 medium onion, diced

3 or 4 cloves garlic, minced

2 tbsp tomato paste

1 lb ground turkey

1 28oz can diced tomatoes

2 tsp dried oregano

2 tsp salt

1/4 tsp dried red pepper flakes

1 cup feta cheese, crumbled

+ cooked white rice (I added 1/2 cup dry white rice with 1 cup water to my rice cooker)

+ extra feta for sprinkling on top

Directions

  1. Preheat oven to 350 and line a glass baking dish with foil. Spray with non-stick spray. Slice the tops off the peppers and pull out the core and seeds.
  2. In a large skillet, heat the olive oil over medium heat, and saute the onion for 5 minutes or until soft. Add the garlic and saute for 1 more minute. Add the tomato paste and saute for 3 minutes.
  3. Increase the heat to medium-high and add the ground turkey. Saute until brown and cooked through.
  4. Add the diced tomatoes, oregano, salt and red pepper flakes. Stir and bring to a boil, then reduce heat and let simmer for 15-20 minutes until sauce reduces. Remove from heat and stir in feta and cooked rice (if you’re using it). Fill the peppers, and sprinkle a little extra feta on top.
  5. Cover dish with foil and bake for an hour, until peppers are soft. They’ll keep in the fridge for a week.

{ 2 comments… read them below or add one }

draoife March 24, 2013 at 4:04 pm

I have been thinking of these for days since you posted. We are making them for dinner tonight!

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Tatiana March 22, 2013 at 8:12 am

just yesterday I was looking at this recipe for bulgur and feta stuffed peppers (http://www.canadianliving.com/food/dinner_club/feta_bulgur_and_herb_peppers.php) thinking how the kiddoes would never probably eat them… and now I think i’m going to go w/ this recipe instead.
i, too, prefer my peppers soft – it’s how we always had them
P.S. Single mum of three boys working and in school – WOW! Do you know what those boys are up to these days?

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