Greek Turkey and Rice Stuffed Peppers
A delicious and dairy-free twist on a classic Greek recipe. Flavorful ground turkey cooked with onions, garlic, spinach, and dairy-free feta cheese, perfectly seasoned and served inside vibrant bell peppers. This gluten-sensitive dish is a delightful and wholesome meal that will satisfy any cravings.
ingredients
- 4 bell peppers (assorted colors)
- 1 pound ground turkey
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups spinach, chopped
- 1 cup cooked rice
- 1/2 cup dairy-free feta cheese, crumbled
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and pepper to taste
- Dairy-free butter for greasing
steps
- 1.
Preheat the oven to 375°F (190°C). Grease a baking dish with dairy-free butter.
- 2.
Cut the tops off the bell peppers and remove the seeds and membranes. Place them in the greased baking dish.
- 3.
In a large skillet, heat olive oil over medium heat. Add onions and garlic, sauté until fragrant and slightly golden.
- 4.
Add ground turkey to the skillet and cook until browned. Break it up with a spoon while cooking.
- 5.
Stir in the chopped spinach, cooked rice, oregano, basil, salt, and pepper. Cook for another 2-3 minutes until the spinach wilts.
- 6.
Remove the skillet from heat and stir in the dairy-free feta cheese.
- 7.
Spoon the turkey and rice mixture into the bell peppers. Replace the pepper tops.
- 8.
Bake in the preheated oven for 25-30 minutes or until the peppers are tender and slightly roasted.
- 9.
Serve hot, garnished with fresh herbs if desired.