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Mediterranean Stuffed Peppers with Turkey, Lentils and Feta
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4.82 from 11 votes

Mediterranean Stuffed Peppers with Turkey, Lentils and Feta

A healthy, easy, protein-packed meal
Prep Time20 minutes
Cook Time3 hours
Total Time3 hours 20 minutes
Course: Main Course
Cuisine: Mediterranean
Diet: Lower Carb, Heart Healthy
Servings: 6
Calories: 241kcal

Ingredients

  • 6 medium bell peppers tops sliced off, cored and seeded
  • 2 tablespoons olive oil
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 1 pound ground turkey breast
  • 1 tablespoon dried basil
  • 2 teaspoons fennel seeds or less to taste
  • 1 teaspoon kosher salt
  • 1 28 ounce can crushed tomatoes
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon sugar optional, if tomatoes are too acidic
  • ¼ cup dried lentils
  • 3 ounces crumbled feta cheese divided

Instructions

  • Wash the cored peppers, and tops if using them. Lightly salt them if desired. Place the bottoms of the peppers in a large crockpot. 
  • Heat a saute pan to medium-high. Add the olive oil, onions, garlic, and turkey. Cook until the onion is softened and the turkey is no longer pink.
  • Add the basil, fennel seeds (to taste),salt, tomatoes, and Worcestershire sauce. Stir well to combine. Taste the sauce, and if it is too acidic, add up to 1 teaspoon of sugar.
  • Add the lentils. Stir well to combine everything, and bring the mixture to a simmer.
  • Let the meat, lentil mixture simmer for about 15 minutes, and then stir in half of the feta cheese.
  • Spoon the meat-lentil filling into the bell peppers. Sprinkle the remaining feta cheese over the top of each pepper and place the tops on the peppers if using them. 
  • Cover the crockpot and let the peppers cook on low for about 3 hours, or until the peppers are tender.
  • Cool any leftover peppers and place them in freezer bags or plastic containers to store in the freezer for up to 2 months.

Notes

If you prefer to bake these in a casserole dish or baking pan, just put about ½ inch of water in the bottom of the pan, cover the container with a lid or foil, and bake them for about 1 hour at 350º F

Nutrition

Serving: 0g | Calories: 241kcal | Carbohydrates: 17g | Protein: 24g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 54mg | Sodium: 632mg | Potassium: 654mg | Fiber: 6g | Sugar: 7g | Vitamin A: 3817IU | Vitamin C: 156mg | Calcium: 120mg | Iron: 3mg