Stuffed Mini Peppers with Turkey and Feta
Sweet mini bell peppers stuffed with lean turkey, feta, and Mediterranean herbs, make once and enjoy over the week from fridge for a bright veggie-forward protein snack.
Greek
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Halve and seed 4 mini peppers lengthwise. Finely grate onion and garlic. Zest lemon, juice it. Chop mint, dill, parsley. In a bowl, combine turkey, feta, egg white, onion, garlic, lemon zest, juice, herbs, oregano, salt, pepper, chili flakes. Mix gently by hand until just combined.
Bake
Preheat oven to 200°C. Line a small tray with parchment, brush lightly with olive oil. Arrange pepper halves cut-side up. Spoon 45g filling into each half, mounding slightly. Drizzle remaining 1 tbsp + 1 tsp olive oil over. Bake 20–22 minutes until turkey reaches 74°C internal temperature and peppers are tender-crisp.
Rest and plate
Cool peppers fully on the tray. Store in an airtight container and refrigerate up to 4 days. To serve, reheat in oven at 180°C for 5 minutes or microwave 60 seconds. Plate with cherry tomatoes, cucumber sticks, or yogurt dip alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.