Drawing on years of Mediterranean diet research, I crafted these turkey-quinoa stuffed peppers for balanced flavor and nutrition. Lean turkey, protein-rich quinoa, fresh herbs, and tangy feta make a satisfying dish that’s as colorful as it is wholesome. Perfect for batch cooking or a family dinner.

Ingredients

• 4 large bell peppers, tops removed and seeds discarded

• 1 tablespoon olive oil

• 1 small onion, diced

• 2 garlic cloves, minced

• 1 pound lean ground turkey

• 1 teaspoon dried oregano

• ½ teaspoon ground cumin

• Salt and pepper to taste

• 1 cup cooked quinoa

• 1 cup diced tomatoes (canned or fresh)

• ¼ cup chopped kalamata olives

• 2 tablespoons chopped parsley

• ¼ cup crumbled feta

Instructions

1. Preheat & Prep Peppers

   • Preheat oven to 375°F (190°C). Lightly oil a baking dish.

   • Blanch peppers in boiling water 3 minutes; drain and set in dish.

2. Cook Filling

   • Heat oil in skillet over medium. Sauté onion until translucent, 3–4 minutes.

   • Add garlic; cook 30 seconds.

   • Add turkey, oregano, cumin, salt, and pepper. Cook until no longer pink.

   • Stir in quinoa, tomatoes, olives, and parsley; warm through.

3. Stuff & Bake

   • Spoon filling into peppers, packing lightly.

   • Cover with foil; bake 25 minutes.

   • Uncover, sprinkle with feta; bake 5–7 minutes until cheese melts.

4. Serve

   • Garnish with extra parsley. Serve with lemon wedges or tzatziki.

Chef’s Notes

• Vegetarian Swap: Use lentils instead of turkey for a vegan version.

• Make-Ahead: Prepare filling 1 day ahead; assemble and bake when ready.

• Flavor Boost: Add a pinch of red pepper flakes for heat.

Why This Works

• Macronutrient Balance: Lean protein, whole grains, and healthy fats.

• Mediterranean Flair: Olives and feta lend authenticity and tang.

• Visual Appeal: Bright peppers create an inviting plate.

Conclusion

These Mediterranean turkey-quinoa stuffed peppers are a testament to the power of whole ingredients and thoughtful seasoning.