Turkey and Feta-Stuffed Green Peppers

Ingredients 0/14

Step 1

Lightly heat your oven to 350°F (175°C). Place the bell peppers upright in a casserole dish so they’re ready to be stuffed.

Step 2

Warm some olive oil in a skillet over medium heat. Add the ground turkey and cook it until it’s nicely browned, which should take about 5 minutes. Toss in the chopped onion, season with a bit of salt and pepper, and cook everything together for another 3 minutes.

Step 3

Now, stir in the corn, diced tomatoes, thyme, rosemary, and fennel. Pour in the water and add the rice, mixing it all well. Bring the mixture to a boil, then cover the pan, lower the heat, and let it simmer gently until the rice is tender—this usually takes around 15 minutes. Once the rice is cooked, stir in the barbecue sauce and take the skillet off the heat.

Step 4

To assemble, spoon some of the turkey mixture into each pepper, filling them about a third of the way. Sprinkle a layer of feta cheese over the filling, then add more turkey mixture on top until the peppers are full. Finish by topping each pepper with the rest of the feta.

Step 5

Pop the peppers into the oven and bake until they’re soft and cooked through, which should take about 45 minutes. Enjoy!