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Zesty Greek Turkey and Feta Stuffed Peppers are a delightful fusion of flavors that bring the essence of Mediterranean cuisine to your dinner table. This dish not only showcases vibrant colors and textures but also offers a balance of taste and nutrition that makes it appealing for both casual family meals and elegant gatherings. The combination of savory ground turkey, tangy feta cheese, and fresh vegetables creates a symphony of flavors that tantalizes the palate, while the bell peppers serve as a wholesome vessel that holds everything together.

Zesty Greek Turkey and Feta Stuffed Peppers

Discover the vibrant flavors of Zesty Greek Turkey and Feta Stuffed Peppers, a perfect blend of health and taste. This Mediterranean-inspired dish features lean ground turkey, tangy feta, and colorful bell peppers packed with essential nutrients. Ideal for any occasion, these stuffed peppers can be customized to fit your dietary needs, making them a versatile favorite. Enjoy cooking and savor the deliciousness while nourishing your body with every bite.
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Ingredients
  

4 large bell peppers (any color)

1 pound ground turkey

1 cup cooked quinoa

1 medium onion, diced

3 cloves garlic, minced

1 cup cherry tomatoes, halved

1 cup baby spinach, chopped

1/2 cup feta cheese, crumbled

1 tablespoon olive oil

1 teaspoon dried oregano

1 teaspoon cumin

1/2 teaspoon smoked paprika

Salt and pepper, to taste

Fresh parsley or dill, chopped (for garnish, optional)

Instructions
 

Preheat the Oven: Set your oven to 375°F (190°C) to ensure it’s hot and ready for baking.

    Prepare the Peppers: Carefully slice off the tops of the bell peppers and remove the seeds and membranes inside. Brush the outside of the peppers lightly with olive oil to add flavor and help with browning. Stand them upright in a baking dish.

      Cook the Turkey Mixture: In a large skillet, heat the tablespoon of olive oil over medium heat. Add the diced onion and sauté until it becomes translucent, around 3-4 minutes. Stir in the minced garlic and sauté for another minute until fragrant.

        Add the Ground Turkey: Increase the skillet's heat to medium-high and add the ground turkey. Cook for about 5-7 minutes, stirring occasionally, and breaking the meat up with a wooden spoon until it's browned and fully cooked. Season the mixture with dried oregano, cumin, smoked paprika, salt, and pepper, mixing well.

          Incorporate the Vegetables: Lower the heat to medium and add the cooked quinoa, halved cherry tomatoes, and chopped spinach to the skillet. Cook the mixture for 2-3 minutes, stirring until the spinach wilts and everything is well combined.

            Mix in Feta: Once the mixture is well combined and cooked through, remove the skillet from the heat. Gently fold in the crumbled feta cheese, ensuring it gets evenly distributed throughout the turkey and vegetable mix.

              Stuff the Peppers: Using a spoon, fill each bell pepper with the turkey and feta mixture until they reach the top, packing the filling lightly to ensure they are full.

                Bake: Cover the baking dish with aluminum foil to prevent drying out. Bake in the preheated oven for 25-30 minutes. During the last 10 minutes of cooking, remove the foil to allow the tops to slightly char, enhancing the flavor.

                  Garnish and Serve: After baking, remove the stuffed peppers from the oven and allow them to cool for a few minutes. Serve warm, garnished with a sprinkle of fresh chopped parsley or dill for added freshness and color.

                    Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4

                      Presentation Tip: Serve the stuffed peppers on a rustic wooden board or a colorful platter for a vibrant presentation. Add lemon wedges on the side for a zesty kick!