Greek Stuffed Peppers

With healthy meal prep season in full swing, these stuffed peppers are the perfect prep ahead meal. They are so incredibly full of flavor and provide a number of different textures as well, leaving you full and satisfied. These peppers are basically a whole meal since they provide protein, veggies and grains, but a side of fresh-cut fruit would be a great sweet treat to serve alongside.

1. Preheat oven to 400. Place pepper halves in a 13×9 baking dish.

2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add ground turkey and cook until no longer pink. Add onion and cook for 2 minutes longer. Add spices, garbanzo beans, parsley, rice, tomato sauce and sundried tomatoes and stir to combine.

3. Scoop the turkey mixture evenly into each pepper half. Top with feta cheese. Pour chicken broth into the bottom of the pan. Bake for 35 minutes.

4. Once out of the oven, squeeze fresh lemon juice over the peppers and drizzle with the remaining olive oil. Let the peppers sit for 5 minutes before serving.




Greek Stuffed Peppers
Serves 6

All you need:
1 green pepper, 1 orange pepper and 1 yellow pepper – each sliced in 1/2 lengthwise and tops, seeds and membranes removed
3 tablespoons olive oil, divided
1/2 pound lean ground turkey
1 small yellow onion, diced
1 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 (15 oz.) can garbanzo beans, drained
1/2 cup chopped flat-leaf parsley
1 cup cooked rice (or quinoa)
1 (8 oz.) can tomato sauce
1 (6 oz.) jar sundried tomatoes packed in oil
4 oz. crumbled feta cheese
1 cup chicken broth
Juice of 1 lemon

All you do:
1. Preheat oven to 400. Place pepper halves in a 13×9 baking dish.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add ground turkey and cook until no longer pink. Add onion and cook for 2 minutes longer. Add spices, garbanzo beans, parsley, rice, tomato sauce and sundried tomatoes and stir to combine.
3. Scoop the turkey mixture evenly into each pepper half. Top with feta cheese. Pour chicken broth into the bottom of the pan. Bake for 35 minutes.
4. Once out of the oven, squeeze fresh lemon juice over the peppers and drizzle with the remaining olive oil. Let the peppers sit for 5 minutes before serving.

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