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Easy Freezer-Friendly Turkey Spinach and Feta Stuffed Peppers Recipe

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A quick and flavorful stuffed pepper recipe featuring lean ground turkey, fresh spinach, and tangy feta cheese. Perfect for meal prep and freezer-friendly for easy weeknight dinners.

Ingredients

Scale
  • 4 large bell peppers (red, yellow, or orange)
  • 1 pound lean ground turkey (93% lean)
  • 4 cups fresh spinach, roughly chopped (about 120g)
  • 1 cup crumbled feta cheese (about 150g)
  • 1 medium onion, finely diced
  • 2 cloves garlic, minced
  • 1 cup cooked rice or quinoa (about 185g cooked)
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • Salt and freshly cracked black pepper, to taste
  • Red pepper flakes, optional, a pinch

Instructions

  1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil.
  2. Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
  3. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced onion and cook for about 3 minutes until soft and translucent.
  4. Add minced garlic and cook for another minute until fragrant.
  5. Add ground turkey to the skillet, breaking it up with a spatula. Season with salt, pepper, and oregano. Cook until no longer pink, about 6-8 minutes, stirring occasionally.
  6. Stir in chopped fresh spinach and cook until wilted, about 2 minutes. If using frozen spinach, thaw and squeeze out excess water before adding.
  7. Transfer the turkey mixture to a mixing bowl. Stir in cooked rice or quinoa, crumbled feta, and red pepper flakes if using. Taste and adjust seasoning as needed.
  8. Spoon the filling evenly into each hollowed bell pepper, packing gently but not overstuffing.
  9. Place the stuffed peppers upright in the greased baking dish. Drizzle the remaining tablespoon of olive oil over the tops. Cover the dish tightly with foil.
  10. Bake in the preheated oven for 30 minutes. Remove the foil and bake for another 10-15 minutes until peppers are tender and tops are slightly browned.
  11. Let the peppers cool completely if freezing. Wrap each pepper in plastic wrap and place in a freezer-safe container or bag. Label and freeze for up to 3 months.
  12. To reheat, thaw overnight in the fridge, then bake uncovered at 350°F (175°C) for 20-25 minutes until heated through.

Notes

Squeeze out excess moisture from spinach to prevent soggy filling. Use 93% lean ground turkey to keep the filling juicy but not greasy. Do not overstuff peppers to allow filling to expand during cooking. Cool completely before freezing to avoid ice crystals. Reheat covered with foil to retain moisture.

Nutrition

Keywords: stuffed peppers, turkey stuffed peppers, freezer-friendly meals, spinach, feta cheese, healthy dinner, meal prep, quick dinner

Find it online: https://katedishes.com/easy-freezer-friendly-turkey-spinach-and-feta-stuffed-peppers-recipe/