Mediterranean Stuffed Peppers Recipe
Filled with flavor, protein and fresh ingredients these healthy Mediterranean Stuffed Peppers are completely adaptable, easy to make and can be prepared ahead for a healthy weeknight dinner.
How to Make the Best Mediterranean Stuffed Peppers
These Mediterranean Stuffed Peppers bring together all the vibrant flavors of the Mediterranean in one satisfying, healthy dish. Colorful bell peppers are filled with a savory mixture of ground turkey, rice, fresh herbs, tangy feta cheese, and briny kalamata olives—creating a meal that’s as beautiful as it is delicious.
What makes this recipe so versatile is how easily it adapts to your preferences. Swap the turkey for lamb, chicken, or plant-based protein. Use quinoa or cauliflower rice instead of regular rice for a lower-carb option. The combination of fresh dill, mint, and oregano gives the filling an authentic Mediterranean taste that pairs perfectly with the sweet, roasted peppers.
Best of all, these stuffed peppers are perfect for meal prep. Assemble them ahead of time and keep them in the refrigerator until you’re ready to bake. In about an hour, you’ll have a complete, nutritious dinner that the whole family will love.
Mediterranean Stuffed Peppers
Filled with flavor, protein and fresh ingredients these healthy Mediterranean Stuffed Peppers are completely adaptable, easy to make and can be prepared ahead for a healthy weeknight dinner.
Ingredients
Bell Peppers
Filling
Mix-Ins
Instructions
Prepare the Peppers
- Preheat oven to 400°F. Slice the bell peppers in half from the stem down. Discard seeds and pith.
- Place on a sheet pan, brush with olive oil, season with salt and pepper, and bake 15-20 minutes while you make the filling.
Make the Filling
- In a large pan, sauté the onion in olive oil over medium heat for 5 minutes. Add the garlic, stirring and cooking for a few more minutes.
- Add the ground turkey (or protein of choice), salt, pepper, oregano, and red pepper flakes. Cook for 5 minutes until the turkey is cooked through.
- Add vinegar, tomato paste and spinach and turn the heat off. Stir until everything is incorporated and the spinach wilts.
- Mix in cooked rice, olives, tomatoes, feta, parmesan, dill and mint. Taste and adjust seasonings if needed.
Assemble and Bake
- Scoop and divide mixture into halved bell pepper shells.
- Bake at 400°F for 20 minutes until hot through. Allow an additional 10 minutes of baking time if the filling is cold.
Notes
- You can substitute the rice with quinoa, freekeh, farro, or cauliflower rice for different textures and nutritional profiles.
- For a vegetarian version, use plant-based ground meat or simply increase the rice and add more vegetables.
- These stuffed peppers can be prepared ahead and refrigerated before baking—just add 10 extra minutes to the final bake time.
