Recipe: Greek Stuffed Peppers with Brown Rice

2026-04-08

# Recipe: Greek Stuffed Peppers with Brown Rice

- topic: cooking_with_recipe - meal: Dinner - cuisine: Mediterranean - difficulty: Medium - date: 2026-04-08 ## Serves / Time / Why it works Serves 4 | ~45 minutes | Lean turkey + brown rice keeps it light; herbs, feta, and olives deliver bold flavor without heavy sauce. ## Ingredients - 4 large bell peppers, tops removed, seeded - 1 tbsp olive oil - 1 lb lean ground turkey - 1 small onion, diced - 3 cloves garlic, minced - 1.5 cups cooked brown rice - 1 tsp dried oregano - 1 tsp smoked paprika - 1/2 tsp ground cumin - 1 tsp kosher salt; 1/2 tsp black pepper - 1/3 cup kalamata olives, chopped - 1/3 cup crumbled feta - 1/4 cup chopped parsley - 1 (14 oz) can diced tomatoes, drained - 1/4 cup low-sodium broth (for baking dish) ## Method 1) Heat oven to 375°F. Lightly oil a baking dish; pour broth into bottom. 2) In a skillet, warm olive oil over medium. Sauté onion 3–4 minutes; add garlic 30 seconds. 3) Add turkey; cook until no longer pink, breaking up. Stir in oregano, paprika, cumin, salt, pepper. 4) Stir in cooked rice, diced tomatoes, olives, feta, parsley. Taste and adjust seasoning. 5) Stuff peppers firmly; place upright in baking dish. Cover with foil; bake 25–30 minutes until peppers are tender. Uncover last 5 minutes to reduce liquid slightly. ## Tips - Pre-roast empty peppers 10 minutes if you like softer texture. - Use quinoa instead of rice for faster cook and extra protein. - Leftover filling works in lettuce wraps or over greens.

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