Greek Turkey & Spinach Stuffed Peppers
Method
Preheat the oven to 190°C.
Place the pepper halves in a baking dish, drizzle with half of the olive oil and bake for 10 minutes.
Meanwhile, heat the remaining olive oil in a large non-stick skillet over medium heat.
Add the onion and cook for 3–4 minutes until softened. Add the garlic and cook for 30 seconds.
Add the turkey mince, oregano, salt and black pepper. Cook for 5–6 minutes, breaking up the meat with a spoon, until cooked through.
Stir in the brown rice, chopped tomatoes and spinach. Cook for 2 minutes until the spinach has wilted.
Remove from the heat and stir in the lemon juice, parsley, dill and half of the feta.
Fill the pepper halves with the turkey mixture, sprinkle with the remaining feta and bake for 15–18 minutes until the peppers are tender. Serve warm.
Pre-baking the peppers before filling them helps ensure they become tender without overcooking the turkey filling. For easier meal prep, prepare the filling in advance and assemble the peppers just before baking.
Nutrition Facts
Per serving
