Feta and Turkey Stuffed Green Peppers

Feta and Turkey Stuffed Green Peppers

36 Reviews 4 Pics
  • Prep

    15 m
  • Cook

    1 h 10 m
  • Ready In

    1 h 25 m
Recipe by  cwit94

“This is a twist on the traditional stuffed green pepper recipe.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 6 stuffed peppers



  1. Preheat an oven to 350 degrees F (175 degrees C). Arrange the bell peppers in a casserole dish with the cavities facing upwards.
  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.
  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.
  4. Bake in the preheated oven until the peppers are tender, about 45 minutes.

Share It

Reviews (36)

Rate This Recipe


I couldn't bring myself to add BBQ sauce because the thought of BBQ sauce and feta was just too weird for me me so I made them more Italian flavored by leaving out the BBQ sauce and corn. I used fresh tomatoes so the liquid from cooking the tomatoes down was plenty to keep the turkey from drying it. I also added chopped brown mushrooms, fennel, fresh Italian parsley, thyme, and red pepper flakes. Just prior to baking I pressed a ball of mozzarella into the middle for a little cheesy surprise. I would definitely make them the same way because they turned out great.



Very good! The ingredients all came together nicely. I did make a handful of changes. I left out the corn and replaced it with chopped fresh mushrooms. Added garlic salt and a couple tablespoons of worcestershire to season the ground turkey. I also went with a half cup of rice and probably could have gone to 3/4 cup.



Thought this was delicious! Made it more healthy & tastier by: Reducing olive oil to 1 tbsp. Adding 2 cloves garlic (minced) with onion Replacing water with low sodium chicken broth Removing corn Replacing diced tomatoes with fresh sliced grape tomatoes (about 20) Removing fennel/ replaced with 1/2 tsp. of cumin Added large bunch of fresh chopped basil Replaced white rice with brown rice (meant adding at that point 2 cups of chicken broth & simmering 45 min in total vs. 15) Removing bbq sauce. To speed up time that I lost from changing rice, I cooked at 350 convection roast for 30 min. Turned out perfect & I will definitely make this again!

More Reviews

Similar Recipes

Stuffed Green Peppers I

Stuffed Green Peppers I

Kelsey's Favorite Stuffed Green Peppers

Kelsey's Favorite Stuffed Green Peppers

Stuffed Peppers with Turkey and Vegetables

Stuffed Peppers with Turkey and Vegetables

Stuffed Green Peppers

Stuffed Green Peppers

Stuffed Green Peppers II

Stuffed Green Peppers II

Czech Stuffed Green Peppers

Czech Stuffed Green Peppers


Amount Per Serving (6 total)

  • Calories
  • 434 cal
  • 22%
  • Fat
  • 22.2 g
  • 34%
  • Carbs
  • 35.1 g
  • 11%
  • Protein
  • 24.9 g
  • 50%
  • Cholesterol
  • 93 mg
  • 31%
  • Sodium
  • 1538 mg
  • 62%

Based on a 2,000 calorie diet



previous recipe:

Stuffed Green Peppers I


next recipe:

Mexican-Greek Stuffed Green Peppers