Mediterranean Stuffed Peppers

peppers baked with a delicious filling
Peppers baked with a delicious filling
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2 large Red bell pepper cut in half vertically, leaving stem intact seeds and membranes removed
2 large Yellow bell pepper cut in half vertically, leaving stem intact seeds and membranes removed
1 lb Ground turkey lean (at least 93%)
1 tbsp Garlic finely chopped
¾ tsp Salt
¼ tsp Black pepper
1 cup garlic Pasta sauce organic roasted
¾ cup Chickpeas drained and rinsed
1 jar (6 oz) Artichoke hearts marinated, drained, chopped
¾ cup Mozzarella reduced-fat, shredded
1 package (4 oz) Feta cheese crumbles
2 cups Plum Tomatoes (Roma), chopped
⅓ cup Basil fresh leaves, chopped

Nutritional information


Mediterranean Stuffed Peppers


Mediterranean Stuffed Peppers might just be my most cooked recipe this year. I’ve made them so many times and each time I try a different flavor combination. As soon as I hit this mix, I knew it was the one! I think the addition of feta cheese really elevates the stuffing. 

To make these stuffed peppers, I start by blanching them in boiling water. I then cook some ground turkey with garlic and seasoning. I mix the turkey with some pasta sauce to make the stuffing mixture. Once that’s prepared, I stuff the pepper halves and then bake them in the oven. These take a while to cook but they are worth every minute! 

To make my Mediterranean Stuffed Peppers, you will need the following ingredients:

Ingridiens for Mediterranean Stuffed Peppers

So, how do you make Mediterranean Stuffed Peppers?

Steps to make Mediterranean Stuffed Peppers


Heat the oven and prepare a pan


Preheat the oven to 425 °F. Line 15x10 inch baking dish with parchment paper.


Blanch the pepper halves


Bring 3 quarts of water to a boil in a Dutch oven. Submerge the bell pepper halves in the boiling water. Cook for 2 minutes and then drain. Place the peppers cut side up in the baking dish.


Cook the turkey


Heat some olive oil in a medium sized pan. Fry the turkey, garlic, Italian seasoning, ½ teaspoon each of salt and pepper. Cook for 5 to 7 minutes over medium-high heat. Break up the turkey as it cooks, until turkey is no longer pink. Drain any excess liquid from the pan.


Make the stuffing mix


Place the turkey mixture in a medium bowl. Add the pasta sauce, chickpeas and artichoke hearts. Stir in the mozzarella cheese and ½ a cup of the feta cheese. Mix well.


Stuff the peppers


Stuff the bell pepper shells with the turkey mixture.


Cover and bake


Spray one side of a piece of foil with cooking spray. Cover the peppers with the foil, sprayed side down. Cook in the oven for 32-37 minutes, until the bell peppers are tender and filling is hot.


Make a tomato and basil topping


Place the tomatoes, basil and remaining ¼ teaspoon of salt in a small bowl and mix well.



Spoon the tomato mixture and remaining ¼ cup of feta cheese onto the bell peppers before serving

These Mediterranean Stuffed Peppers look pretty and taste delicious. It’s no wonder they make a regular appearance in my kitchen. Try them soon and come back to leave a comment below letting me know what you think.

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.

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Healthy and delicious! Thank you for sharing recipe!

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