Mediterranean-style Stuffed Peppers

9 80 428
Ingredients Minutes Calories
Prep Cook Servings
40 min 40 min 4
Mediterranean-style Stuffed Peppers
Health Highlights


4 medium pepper(s) Red bell pepper (or several mini ones (20+) tops cut off; deseeded and ribs removed.)
1 1/2 cup Brown rice, medium-grain, cooked (or couscous)
2 tbsp Olive Oil, Extra Virgin
454 gm Ground turkey, lean
2 tbsp Soy sauce
4 stalk(s) Green onion (chopped (Green part only for the low FODMAP crowd))
4 tbsp Mint, fresh (diced)
2 tbsp Lemon juice (about 1 lemon)
3/4 cup, crumbled Feta cheese


  1. Add oil to medium size skillet and add turkey breast over medium heat. Cook while stirring until cooked through about 8-10 minutes.
  2. Stir in the couscous or brown rice
  3. Add soy sauce, scallions, mint, lemon juice and feta folding to blend.
  4. Remove from heat.
  5. Stuff mixure into the pepper until full.
  6. Place peppers in loaf pan or square baking dish, upright, and cover with tin foil.
  7. Bake at 350 for about 25 minutes for the mini peppers and about 35 for large peppers.


Bell Peppers

are a great source of vitamin C which is a powerful antioxidant and important for immunity!

Nutrition Facts

Per Portion

Calories 428
Calories from fat 200
Calories from saturated fat 73
Total Fat 22.3 g
Saturated Fat 8.1 g
Trans Fat 0.1 g
Polyunsaturated Fat 3.4 g
Monounsaturated Fat 9.4 g
Cholesterol 125 mg
Sodium 1038 mg
Potassium 754 mg
Total Carbohydrate 29.2 g
Dietary Fiber 3.6 g
Sugars 7.1 g
Protein 29.5 g

Dietary servings

Per Portion

Grain 0.7
Meat 1.3
Milk Alternative 0.6
Vegetables 1.9

Energy sources