Turkey Spinach & Feta Stuffed Bell Peppers with Citrus Tomato Sauce

Looking for a protein‑packed dinner that’s quick and flavorful? These turkey stuffed peppers combine lean ground turkey, fresh spinach, and creamy feta, topped with a zesty citrus tomato sauce. It’s a crowd‑pleasing, meal‑prep friendly dish for any weeknight.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 lb ground turkey (lean)
• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 cup cooked quinoa (or 1 cup brown rice)
• 2 cups fresh baby spinach, roughly chopped
• ½ cup crumbled feta cheese
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 cup canned crushed tomatoes
• ½ cup chicken or vegetable broth
• 1 tbsp fresh lemon juice
• 1 tsp dried oregano
• ½ tsp smoked paprika
• Salt and pepper, to taste
• 2 tbsp olive oil
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium heat; sauté onion and garlic until translucent (about 3 minutes).
3. Add ground turkey, cooking until browned and crumbly, about 5 minutes. Season with salt, pepper, oregano, and smoked paprika.
4. Stir in cooked quinoa, spinach, and feta until spinach wilts and feta melts slightly (2‑3 minutes). Remove from heat.
5. Dip the tops of the peppers in a shallow dish of water and then carefully scoop the turkey‑quinoa mixture into each pepper until snugly filled.
6. Place the stuffed peppers upright in a baking dish. Mix crushed tomatoes, broth, and lemon juice; pour evenly into the dish, covering the pepper bottoms.
7. Bake for 25‑30 minutes, or until peppers are tender and the sauce is bubbling.
8. Remove from oven, sprinkle with chopped parsley, and serve hot.
9. Optional: Drizzle a thin slice of extra virgin olive oil before serving for added richness.

Chef's Note

For a dairy‑free version, replace feta with crumbled tofu or a plant‑based cheese.

Make-Ahead Tips

Fill and bake the peppers at least 2 days ahead. Refrigerate individually; reheat in the microwave or a 350°F oven for 10 minutes.

Substitutions

Use ground chicken, beef, or tempeh instead of turkey. Swap spinach for arugula or kale for a different flavor profile.