Roasted Stuffed Peppers


Mar 24, 2020

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Roasted Stuffed peppers


Stuffed Peppers

Since we are all at home for a couple of weeks and won’t be eating out, it’s a great time to try out new recipes! Roasted stuffed peppers are one of my favorites!   The recipe I’m sharing with you in this post (and some cell phone pictures just for fun)  is a variation on Leanne Ely’s Big Fat Greek Stuffed Recipe in her Saving Dinner Cookbook.   Highly recommend that cookbook!  I love stuffed peppers because no only do they taste great, they are also healthy.   These stuffed peppers contain vegetables, meat, plant protein, fiber and feta.  Everything’s better with feta!

Sweet Peppers

You can use any color pepper for this recipe.  My favorites for a more mild, slightly sweet flavor are the Aloha peppers.  Red, yellow and orange peppers are fantastic, too!  Making the recipe with sweet peppers and turkey gives them a light summery taste.   They are good anytime of year though!


  • 6 bell peppers, halved and seeded
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 12 lb lean ground turkey
  • salt
  • pepper (optional)
  • 1 teaspoon oregano
  • 12 teaspoon basil
  • 12 teaspoon sage
  • 2 large tomatoes, diced
  • 1 12    cups wild rice *Wild rice takes longer to cook, be sure to start this first, you’ll need
  • 1 12    cups quinoa
  • 1 cup feta cheese, crumbled


Start wild rice, cook according to package directions.

Preheat oven to 400 degrees.  Lightly spray a baking sheet with cooking spray and put peppers , cut side down, on the surface. Roast in oven for 20-30 minutes or until tender and the skin begins to brown.  Cook quinoa according to package directions while peppers are roasting.

Roasted Stuffed peppers


While peppers are roasting , heat the olive oil over medium-high heat and add onion.  Cook onion until translucent, then add turkey, crumbling well; add salt and pepper (if desired) to taste.  Cook until turkey is no longer pink. Drain well and blot with paper towels to reduce fat.

Add seasonings to turkey mixture; add rice and quinoa, mix well.  Next, add the Feta cheese and mix again.  Just before cooking, add  tomatoes and mix again.

Roasted Stuffed peppers

In a baking dish, place peppers cut side up this time and fill with meat and cheese mixture.  Finally, cook for an additional 5-10 minutes or until heated through.

Roasted Stuffed peppers


Leanne’s serving suggestions:  Serve with a baked sweet potato and spinach salad.

This dish has so much flexibility.  My husband loves the stuffing on a large bed of lettuce for a great salad.  You can reheat any extra stuffed peppers.  For a bit fresher taste for your leftovers, on the first night, cook only the peppers you think you’ll eat in one sitting.  On the second night, you’ll only need to roast additional peppers , stuff and heat through.  Similarly, I’ve also prepared the stuffing ahead so that only the peppers needed cooked before serving.

I hope you’ll enjoy this recipe as much as I do!

Roasted Stuffed peppers

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