Print

Greek Stuffed Peppers

Ingredients

  • 6 bell peppers tops cut off and ribs and seeds removed
  • 1 teaspoon olive oil
  • 1 pound Member’s Mark Ground Turkey
  • 1 small onion diced
  • 2 small zucchini diced
  • 1 cup grape tomatoes halved
  • 2 cloves garlic minced
  • 1 teaspoon dried oregano
  • Salt and pepper
  • 2 cups cooked white rice
  • 1 6 ounce can Member’s Mark Tomato Paste
  • 1 1 ⁄2 cups water
  • 1 ⁄2 cup feta cheese
  • 1 ⁄4 cup pine nuts

Instructions

  1. Preheat oven to 400F. Place peppers on a rimmed baking sheet. Set aside.
  2. Heat olive oil in a large skillet over medium-high heat. Add turkey and onion; cook, breaking up
  3. the turkey, until turkey is cooked through and onion is translucent. Add zucchini and tomato and
  4. cook until zucchini has softened, about 3 minutes. Add garlic, oregano, and salt and pepper;
  5. cook just until garlic is fragrant, about 30 seconds. Stir in rice, Member’s Mark Tomato Paste,
  6. and water; stir to combine. Bring to a bubble and let simmer until thickened. Spoon the mixture
  7. into the prepared peppers. Cover with aluminum foil and bake for 30 minutes. Remove and
  8. sprinkle with feta and pine nuts; bake another 10 - 15 minutes, until peppers have softened.