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Mediterranean Stuffed Peppers with Turkey, Lentils and Feta
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Mediterranean Stuffed Peppers with Turkey, Lentils and Feta

This healthy, easy, protein-packed meal can be made in the crockpot, and it's freezer-friendly.
Course Main Course
Keyword crockpot, peppers, turkey
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings 6
Author Craving Something Healthy

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
  • sugar optional, if tomatoes are too acidic
  • 1/4 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.
  • NOTE: if you prefer to bake these in a casserole dish or baking pan, just put about 1/2 inch water in the bottom of the pan, cover the container with a lid or foil, and bake them for about 1 hour.