Feta and Turkey Stuffed Green Peppers

Ground turkey seasoned with rosemary, thyme, and fennel is mixed with barbeque sauce and rice to make a filling for green bell peppers in this version of the classic dish.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 25 mins
• Calories: 434 Calories

Ingredients

• 1 ½ teaspoons salt
• 1 cup water
• 3 tablespoons olive oil
• 1 pound ground turkey
• 1 ½ teaspoons dried rosemary
• 1 white onion, chopped
• 1 ½ teaspoons ground black pepper
• 1 (14.5 ounce) can diced tomatoes, drained
• 1 cup crumbled feta cheese
• ⅓ cup white rice
• 1 ½ teaspoons ground thyme
• 1 (15.5 ounce) can sweet corn, drained
• 6 green peppers, tops and seeds removed
• 1 tablespoon crushed fennel seeds
• ¼ cup sweet barbeque sauce

Recipe Instructions

Step 1

Preheat an oven to 350 degrees F (175 degrees C). Arrange the bell peppers in a casserole dish with the cavities facing upwards.

Step 2

Heat the olive oil in a skillet over medium heat; cook the turkey in the hot oil until completely browned, about 5 minutes. Stir the onion into the turkey; season with salt and pepper. Cook and stir the mixture for 3 minutes. Add the corn, tomatoes, thyme, rosemary, and fennel to the turkey; stir. Pour the water over the mixture and add the rice; mix. Bring the mixture to a boil, cover, reduce heat to low, and simmer until the rice is tender, about 15 minutes. Stir the barbeque sauce through the mixture; remove the skillet from the heat.

Step 3

Spoon enough of the turkey mixture to fill each of the bell peppers about 1/3 of the way full. Divide about half of the feta cheese among the peppers, creating a layer of cheese atop the turkey mixture. Fill the peppers with the remaining turkey mixture and top with the remaining feta cheese.

Step 4

Bake in the preheated oven until the peppers are tender, about 45 minutes.