greek stuffed peppers ~ red bell peppers filled with greek seasoned ground turkey, feta, orzo, spinach and chickpeas baked in a Greek flavored tomato-herb sauce.
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5 from 1 vote

Greek Stuffed Peppers

Bell peppers filled with seasoned ground turkey, feta, orzo, spinach and chickpeas baked in a Greek flavored tomato-herb sauce.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: Greek
Servings: 6 peppers
Author: A Gouda Life

Ingredients

  • cup dry orzo pre-cooked amount
  • 1 tablespoon olive oil
  • 1 pound ground turkey
  • 3 teaspoons Greek seasoning divided
  • Salt and pepper to taste
  • 1 small onion diced
  • 3 cups fresh spinach rough chopped
  • 16 ounce can chickpeas drained
  • 15 ounce can crushed tomatoes
  • 2 tablespoons fresh dill divided
  • 1 cup feta cheese
  • ¼ teaspoon cinnamon
  • 1 lemon
  • 3 red bell peppers
  • 1 cup of grape tomatoes halved

Instructions

  • Cook the orzo 2 minutes less than package directions then drain and set it aside.
  • Drizzle the olive oil into a large skillet over medium to medium-high heat. Add the turkey, season with 1 ½ teaspoons of Greek seasoning, salt and pepper then cook 3-4 minutes. Drop in the onion and rough chopped spinach. Lightly season the spinach with salt and continue cooking until the spinach is wilted and the turkey is cooked through breaking it up with a wooden spoon.
  • Fold in the drained chickpeas, ½ cup of the crushed tomatoes, 1 tablespoon of dill and all of the feta cheese. Once it’s combined, add the cooked orzo.
  • Pour the remaining crushed tomatoes to a shallow baking dish then add the rest of the dill and Greek seasoning, cinnamon and 2 tablespoons of lemon juice.  Add halved grape tomatoes, season everything with salt and pepper to taste and stir to combine.
  • Slice the bell peppers as shown in the photos, remove the stems and seeds then then divide the turkey-orzo filling between them gently pressing to fill the peppers.
  • Carefully place the stuffed peppers into the baking dish with the sauce then spoon about a teaspoon of sauce and a few tomatoes over the top. Loosely tent with aluminum foil and bake at 375° for 30 minutes or until the peppers are tender. 
  • To serve, place a stuffed pepper on each plate, top with more of the tomato sauce and serve hot. Optional: garnish with olives and extra feta cheese.