A Mediterranean Twist on an Old Classic–Stuffed Peppers Anyone?

stuffed peppers supermarket pic

My husband loves it when I make up recipes; otherwise known as throwing things together.  For some reason, these dinners always turn out the best for me—much better than following a recipe book.  Yes, I realize how that sounds as I am about to give you a recipe to follow, but these are not exact measurements, so if you’re like me when it comes to cooking, you’re going to be just fine with this one.

The following is a recipe for stuffed peppers. Right about now you may be thinking of the stuffed green peppers that your very well-meaning aunt made for you that consisted of a white rice mixture, tomatoes, beans, hamburger, and cheddar cheese, and to that you say no thanks, I think we’ll go out. I mean, that’s what I would be thinking. However, I can assure you these are not those fat-laden, what’s-that-flavor stuffed green peppers of yesteryear.  They are the new, Mediterranean-inspired, ultra-flavorful, healthy stuffed red peppers of this year.

stuffed peppers

red peppersI picked up these beautiful red peppers at my local market because they were on sale, they looked beautifully fresh, and I love red peppers.  Then I thought, what am I going to do with them?  Ding ding ding…stuff them.  Yes, with couscous, lean ground turkey, spinach, onions, and sun-dried tomatoes.  I had originally decided against cheese, but then I passed the feta, and I love feta, especially sun-dried tomato and basil feta. Feta cheese was indeed going on top of this wonderful concoction.

I was going to cook the couscous first, but the box that I bought said it could be cooked in a skillet for about five minutes, uh, okay.  Can this get any easier?  I also decided to simmer my couscous and ground turkey in white wine, Sauvignon Blanc to be specific, but you could use chicken stock, or even water would be fine.

My recipe follows. Again, my measurements are approximate, but just do a little tasting while you cook and everything will turn out great! Seriously, I thought these would be good, but they were awesome.  Hubby has always been iffy about couscous, but these babies were so light and flavorful that he is now a fan.


1-2 Tbsp Olive Oil

2 cloves Garlic-minced (mine were fairly large)

1Tbsp more or less Italian Seasoning

1/2-1 Tbsp Garlic Powder

Salt and Pepper to taste

1lb Lean Ground Turkey (you could also buy pre-seasoned)

4 Red Bell Peppers

1/2 bag frozen or fresh Spinach

1/2 yellow onion, diced

5-6 Sun-Dried Tomatoes-chopped 

1/2 cup (more or less white wine—Sauvignon Blanc was perfect)

as I said you can use chicken stock or water

Box of Couscous-mine was 5.8oz, and it was plenty for four peppers, I made the whole box.  If you have a larger size, use measurement for four servings

Feta Cheese crumbles-I used sun-dried tomato and basil


Pre-heat oven to 350 degrees

Coat skillet with olive oil; add the minced garlic and diced onions; add ground turkey; season with garlic powder and Italian seasoning; when turkey is almost browned, add spinach, chopped sun-dried tomatoes, wine or other liquid, and couscous.  Mix together, let come to a boil, cover and let sit for about five minutes.  

Cut stems off of the peppers

Scoop couscous mixture into peppers

Top with a few crumbles of cheese

Place in baking pan, and cover with foil

Pan goes in the oven for about 30 minutes

Take off foil and place back in oven for another 10-12 minutes