Mediterranean Stuffed Peppers with Ground Turkey and Feta

These Mediterranean Ground Turkey Stuffed Peppers are a delicious, satisfying weeknight meal. Bell peppers are roasted until tender, then filled with a lean ground turkey mixture brightened by tangy feta, chopped olives and ranch seasoning. A quick homemade tzatziki adds cooling freshness. They bake well for meal prep and are sure to become a go-to on busy nights.

This version of stuffed peppers leans Mediterranean with briny olives, creamy feta, sun-dried tomatoes and a balanced hit of ranch seasoning. It’s colorful, fresh and full of flavor. Pre-baking the peppers makes them extra soft and easy to enjoy.

Ingredient Notes

See the recipe card below for full ingredient amounts and measurements.

• Bell peppers. Any color works; red, orange and yellow add sweetness and visual appeal.
• Sun-dried tomatoes in oil. Use the oil to sauté for extra depth; the chopped tomatoes go into the filling.
• Ground turkey. Keeps the dish lean; substitute other ground meats if preferred.
• Red onion. Adds savory sweetness when sautéed.
• Tomato paste. Boosts savory richness in the meat mixture.
• Ranch seasoning. A premade packet is convenient and adds great flavor.
• Olives & olive juice. Briny olive flavor and a splash of juice lift the filling.
• Artichoke hearts (optional). Chopped and stirred into the filling for extra texture.
• Feta. Crumbled into the turkey for tang and creaminess.

Tzatziki Sauce Ingredients

• Greek yogurt or sour cream. Either base works well.
• Lemon juice. Adds fresh acidity.
• Ranch seasoning. Quick way to flavor the sauce.
• Fresh cucumber. Diced for cool, crisp texture.
• Cilantro (optional). Use for garnish or stir into the sauce if desired.

Steps To Make This Recipe

Follow these steps to assemble and bake the stuffed peppers. A printable recipe card with exact measurements is included below for convenience.

• Step One. Preheat oven to 450°F. Trim the pepper tops, remove seeds and membranes, then place peppers in a baking dish. Lightly coat with oil and roast 15–20 minutes until softened and slightly charred. While peppers roast, prepare the turkey filling.
• Step Two. In a skillet, use a bit of the sun-dried tomato oil to sauté the diced onion, then brown the ground turkey. Stir in tomato paste, chopped olives, a splash of olive juice, chopped sun-dried tomatoes (and artichoke hearts if using) plus ranch seasoning. Fold in crumbled feta, cook until everything is well combined, then set aside.
• Step Three. When peppers are cool enough to handle, mound the turkey mixture into each pepper. Reduce oven to 400°F and bake the stuffed peppers 10–15 minutes to heat through and marry the flavors. Meanwhile, combine tzatziki ingredients—Greek yogurt (or sour cream), lemon juice, ranch seasoning and diced cucumber—in a bowl and stir. For a smoother sauce, pulse briefly in a food processor.

What Pairs Well With Ground Turkey Stuffed Peppers

These peppers are hearty on their own but pair nicely with light veggie sides such as a simple cucumber salad or a Mediterranean bean salad for a balanced meal.

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5 from 2 votes

Mediterranean Ground Turkey Stuffed Peppers

By Bailey Rhatigan

Roasted bell peppers stuffed with a flavorful ground turkey filling, finished with tangy feta and a refreshing tzatziki.

Prep: 10 minutes mins

Cook: 28 minutes mins

Total: 38 minutes mins

Servings: 5 peppers

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Equipment

• 9 x 11 baking dish or a deep round dish
• Skillet or pan

Ingredients

• 5-6 bell peppers, any color
• 2 tsp sun-dried tomato oil
• 1 lb ground turkey
• ⅓ red onion, diced
• 3 Tbsp tomato paste
• 2 Tbsp ranch seasoning
• ¼ cup olives, diced
• ¼ cup artichoke hearts, chopped (optional)
• ¼ cup sun-dried tomatoes, chopped
• ⅓ cup feta, crumbled

Tzatziki

• ½ cup Greek yogurt, or sour cream
• 1 Tbsp fresh lemon juice
• 3 tsp ranch seasonings
• ¼ cup cucumber, diced

Instructions

• Preheat the oven to 450ºF. Trim the pepper tops and remove seeds and membranes. Place peppers in a baking dish, spritz with oil and roast 15–20 minutes until softened and lightly charred. While peppers roast, prepare the filling.
• Heat sun-dried tomato oil in a skillet, sauté the onion, then add and brown the ground turkey. Stir in tomato paste, chopped olives, a splash of olive juice, sun-dried tomatoes and ranch seasoning. Fold in crumbled feta and cook until combined. Set aside.
• Stuff the peppers. When peppers are cool enough to handle, fill them generously with the turkey mixture. Reduce oven to 400ºF and bake 10–15 minutes. Make the tzatziki while they bake.
• Combine tzatziki ingredients in a bowl and stir. For a smoother sauce without cucumber chunks, pulse briefly in a food processor.
• Serve each stuffed pepper with a generous drizzle of tzatziki and garnish with chopped cilantro if desired. Enjoy.

Notes

• Roasting the peppers twice ensures they’re tender and easy to eat.
• Watch the turkey closely so it stays moist and doesn’t dry out.
• Taste and adjust—you may prefer more ranch seasoning or olive juice for brightness.
• Tzatziki balance. If too tangy, add 1–2 tablespoons of mayonnaise to mellow the flavor.
• Refer to the recipe card above for exact ingredient amounts and measurements.

Nutrition

Serving: 1 pepper | Calories: 244kcal

Nutrition information is automatically calculated and should be used as an approximation.

Additional Info

Author: Bailey Rhatigan

Prep Time: 10 minutes

Cook Time: 28 minutes

Total Time: 38 minutes

Course: Dinner, Main Course

Cuisine: American

Servings: 5 peppers

Calories: 244

Keyword: Ground Turkey Stuffed Peppers

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