Mediterranean-Inspired Stuffed Green Bell Peppers

This dish was a new adventure for me, but I can tell it will be a staple. I wanted to create something that could stand on its own as a complete meal: protein, grains, vegetables, healthy fats, and big flavor, all in one. I especially love recipes where part of it can be prepared ahead of time, since like many, I’m often fitting cooking into the margins of a busy day.

One of my favorite parts of cooking with Good Food Farmers produce is letting the season determine the menu. Instead of starting with a recipe and chasing down ingredients from anywhere in the world, I start with what’s local, fresh, and abundant—and let that be my inspiration. It’s a fun, creative challenge that keeps me rooted in the rhythms of the land.

For this recipe, the stuffing can be made in advance, and when you’re ready, you simply fill the peppers and pop them in the oven. It makes a beautiful main dish or a hearty side. You can easily substitute the turkey for ground beef, pork, or chicken—or use mushrooms for a vegetarian version. And if you end up with extra stuffing… just eat it on its own. It’s that good.

~Carolyn

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Mediterranean-Inspired Stuffed Green Bell Peppers

Ingredients:

4 large green bell peppers

1 lb ground turkey (or substitute lentils or chopped mushrooms for vegetarian option)

1 cup cooked rice (white, brown, or quinoa)

2 tbsp olive oil

1 small onion, finely chopped

2 cloves garlic, minced

1 large tomato, diced (or 1/2 cup canned crushed tomatoes)

1/4 cup pine nuts

1/4 cup raisins

2 tbsp chopped fresh parsley

1 tsp ground cumin

1/2 tsp cinnamon

Salt and pepper to taste

1/4 cup crumbled feta (optional, for topping)

Directions:

1. Preheat oven to 375°F.

2. Prepare peppers by slicing off tops and removing seeds. Arrange upright in a lightly oiled baking dish.

3. Toast pine nuts in a dry pan over medium heat until golden. Remove and set aside.

4. In the same pan, heat olive oil. Add onion and garlic, cooking until soft. Stir in ground turkey and cook until browned.

5. Add tomato, raisins, pine nuts, parsley, cumin, cinnamon, salt, and pepper. Stir in cooked rice.

6. Stuff peppers generously with the filling.

7. Bake for 30 minutes covered.

8. Remove foil, top each pepper with crumbled feta, and return to the oven. Bake an additional 10 minutes until peppers are tender and slightly charred.