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Turkey and Feta Stuffed Peppers

I am relatively new to the stuffed pepper scene.

I say this like stuffed peppers are some sort of new cool thing out there, when in reality the stuffed pepper boom probably hit hardest in the late-80’s. My mom never made them, though, when I was growing up. She was too busy making linguine and clams and beer battered flounder {which I really need to get the recipe for one of these days}. Anyway, I only recently started making them because they are the ultimate “live alone” meal, in my opinion. I can make four stuffed peppers on a Sunday and have dinner set for myself all week long.  Let me just tell you — it’s just lovely to go to an evening yoga class, come home all sweaty, then pour myself a glass of wine, reheat a stuffed pepper from the fridge and watch Private Practice on my laptop.

Hi and welcome to my life.

Of course, stuffed peppers are a fabulous family meal, too! These, stuffed with a delectable filling of ground turkey, spices and feta cheese, make a great dinner option any night of the week…no matter how many people you share your home with.

I definitely added the feta to this recipe with a heavy hand. There’s a whole cup of the good stuff in these! It was one of those things though that while I was developing this recipe, I was tasting constantly and started out with only a quarter cup of cheese….tasted….added a little more….tasted….added some more…tasted…then DUMPED the whole darn container in! Perfection.

These were delicious right out of the oven but even better on the second and third day. Don’t you love that?! Same goes with chili and spaghetti sauce — they just taste better the second time around after the flavors have a little time to develop.

On another note, I am in Savannah right now at my parent’s house and loving every minute of it. It’s great to relax a little bit after spending last week in the car. I think, in total, we drove about 1,300 miles! I’ll be signing books at the Barnes and Noble in Savannah tonight at 7pm and looking forward to meet all you friendly Georgia people!

Turkey and Feta Stuffed Peppers

serves 4

Print this Recipe!


4 large green bell peppers, tops sliced off and seeds removed

1.5 lbs ground turkey

1 28-oz can diced tomatoes

1 yellow onion, small diced

1 tbsp olive oil

2 stalks celery, small diced

2 tsp minced garlic

2 tbsp tomato paste

2 tsp dried oregano

1 tsp dried basil

1/4 tsp red pepper flakes

2 tsp salt

1 cup feta cheese, crumbled


Preheat oven to 350 degrees.

Heat the olive oil over medium heat in a large skillet on the stove. Once hot, add the onion and celery, and saute for 5 minutes until soft. Add the minced garlic and continue sauteing for another minute.

Turn the heat to high. Add the tomato paste to the skillet and mash the onions, celery and garlic together with the paste. Cook for three minutes, stirring continuously.

Add the ground turkey and brown with the veggies. This should take about six minutes.

Then, add the diced tomatoes, salt, basil, oregano and red pepper flakes. Bring mixture to a simmer and cook for about 15-20 minutes, until sauce reduces and isn’t as runny. Remove pan from heat and stir in the feta cheese.

Place the green bell peppers on a tin foil-lined sheet tray. Fill each pepper with turkey and feta mixture. Once all peppers have been filled, cover peppers with a large piece of tin foil and seal.

Bake peppers for 30 minutes. Serve and enjoy!


~1 hour



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  • Em
    October 1, 2012 at 4:28 am

    Just as I was trying to work out healthy easy meals for us in our
    New house with only an oven and small saucepan to cook with.. Yay!

  • Em
    October 1, 2012 at 4:34 am

    Sorry quick question- do you just store in fridge yep? And for up to 5 nights? X

    • jenna
      October 1, 2012 at 4:54 am

      yep and yep!

  • Angela @ Eat Spin Run Repeat
    October 1, 2012 at 4:56 am

    I love stuffed peppers as a quick single-girl weeknight dinner too. As leftovers, the flavours just get better as the week goes on! Good luck with the book signing tonight. I’m sure everyone will love you (and I like the new book widget in your sidebar!!)

  • Leanne @ Healthful Pursuit
    October 1, 2012 at 4:56 am

    I’m so with you on the leftover spaghetti sauce thing. My childhood best friend made the most amazing spaghetti sauce you’ve ever tasted (the secret ingredient was sugar). Every time I slept over at her house, we’d make pasta together for dinner and in the morning, eat the sauce right out of the Tupperware with a couple of spoons. Ah, memories…

  • Liz @ Tip Top Shape
    October 1, 2012 at 5:00 am

    I love stuffed peppers. Such a simple but elegant meal. Love your spin on them!!

  • Kay
    October 1, 2012 at 5:06 am

    yippeee, you are finally here in Savannah! See you tonight! And my fam adore stuffed peppers, must try this one! 🙂

  • Molly @ RDexposed
    October 1, 2012 at 5:11 am

    I’ve also made a double batch of the filling and frozen a batch worth for quick peppers on another night. And I also take advantage of the surplus of peppers for multiple weeknight dinners. I really don’t get those people who hate leftovers.

  • Kitchen Mommy
    October 1, 2012 at 5:11 am

    I’ve never made stuffed peppers either, but these look really good. It might be the recipe that breaks me into the scene, too!

  • Angela @ Happy Fit Mama
    October 1, 2012 at 5:15 am

    One of my favorite meals is Quinoa Stuffed Peppers. Super easy, filling and leftovers!

    • Niki
      October 1, 2012 at 6:14 am

      These are delicious! I found a recipe that adds some sauteed zucchini and squash in with the quinoa. For the cheese I use either feta or goat cheese.

  • Joelle (on a pink typewriter)
    October 1, 2012 at 5:38 am

    I have a recipe just like this on my blog! And I like it for the same exact reasons haha.

    Ps. Love the tag!

  • Kim@hungryhealthygirl
    October 1, 2012 at 5:40 am

    I love stuffed peppers! These look great and I will definitely be giving your recipe a try.

  • Melomeals: Vegan for $3.33 a Day
    October 1, 2012 at 5:50 am

    I love stuffed peppers… and totally agree that they taste even better the third day..

  • Amanda @ Once Upon a Recipe
    October 1, 2012 at 6:30 am

    Live-alone meals are the best! It’s been ages since I made stuffed peppers – must try them again soon!

  • carol
    October 1, 2012 at 6:58 am

    Love stuffed peppers. You can stuff them with virtually anything – let the imagination run wild … quiona, mushrooms, sausage, veggie mix. They make a delightful meal and I agree that they get tastier the next day.

  • Megan @ whatmegansmaking
    October 1, 2012 at 7:11 am

    I’ve just recently learned to love stuffed peppers. I made some southwest ones that were awesome! ( if you’re interested) these look great!

  • Emily
    October 1, 2012 at 7:20 am

    I am totally making these this week. I have ground turkey in the freezer just begging for a new recipe to go with, and you’ve just given it a reason to simmer!

  • Life's a Bowl
    October 1, 2012 at 7:30 am

    These look awesome!!! I love stuffed peppers, especially with a little spicy kick 🙂 And they make a leftover meal new again, just stuff!

  • Averie @ Averie Cooks
    October 1, 2012 at 8:00 am

    I love stuffed peppers and haven’t made any in ages. Great fall recipe inspiration and love the pop of all the pretty colors!

  • Moni @ {Moni Meals}
    October 1, 2012 at 8:05 am

    This recipe sounds awesome. I love stuffed peppers especially yellow and red. I don’t know what guy or house wouldn’t want these tonight. 🙂

  • Jenny @ BAKE
    October 1, 2012 at 8:17 am

    these look amazing! I’m going to have to have a go at making them soon!

  • Caroline L.
    October 1, 2012 at 8:29 am

    This actually sounds orgasmic. Not kidding.

  • Mandy
    October 1, 2012 at 9:09 am

    I love stuffed peppers. I always have. My mom use to make them but the boys in my house turned their noses up so we didn’t get them often. Love that you used feta in these!

  • Laura @ She Eats Well
    October 1, 2012 at 9:24 am

    I always forget about stuffed peppers, such an easy and healthy dinner! These look great…enjoy your Southern travel 🙂

  • Natalie @ Free Range Human
    October 1, 2012 at 9:42 am

    You had me at feta 🙂

  • Linda @ My Foodgasm Journal
    October 1, 2012 at 10:08 am

    This is the real deal – so appetizing.

  • Dana @ Conscious Kitchen Blog
    October 1, 2012 at 11:29 am

    I love stuffed peppers for the same reason – they are so easy to heat up again. Who doesn’t love a meal they can just come home and heat up?

  • Tina
    October 1, 2012 at 11:53 am

    This recipe couldn’t come at a better time for me. I just picked up my weekly CSA share and there are more peppers than I can think of what to do with! I’m already planning a big pot of chili but there’s even more than I need for that! Now if you can just shoot an idea my way for how to use my collards that’d be perfect! 😉 I’ve never made them so I haven’t a clue how to approach them!

  • Sam @ Better With Sprinkles
    October 1, 2012 at 1:19 pm

    Love meals that taste better days later – saves me from having to make lunches for the boyfriend and myself for a few days!

  • Laura
    October 1, 2012 at 2:24 pm

    You’re life sounds very similar to mine. I love stuffed peppers! Haven’t made them in a while so thanks for posting this! I’ll be making them tonight.

  • Julia {The Roasted Root}
    October 1, 2012 at 3:06 pm

    I love stuffed peppers and ground turkey is my favorite stuffing ingredient! The feta sounds awesome – I bet it adds a nice tangy decadence to the dish. Looking lovely as always!

  • erin @WELLinLA
    October 1, 2012 at 4:09 pm

    I feel the same way about lentils and soup! It’s my “me-time I’m being lazy post-workout and just want the world to leave me alone while I catch up on my show” dinner!

  • Lia
    October 1, 2012 at 5:13 pm

    This totally just inspired my dinner plans! A veganized version with a Mediterranean flare. I saw my roommate had some peppers lying lonely in the fridge and sent her a long the idea to use them! Thanks as usual!

  • Michaela
    October 1, 2012 at 6:30 pm

    With half my family being Hungarian, I grew up eating stuffed Capsicums. I didn’t really like them as a child but I love them now! My Nanna makes them with beef and she cooks them in a pan, covered with tomato Passata. I love making them and having left overs for lunch and dinners. They are so comforting and budget friendly! I wouldn’t mind trying this recipe too, it seems great for the oncoming Spring season (I live in Australia).

  • Charul @ Tadka Masala
    October 1, 2012 at 9:21 pm

    These looks awesome, we make pepper stuffed with potato. Never thought of adding cheese to it. Will try this one sans the meat. Probably I will replace it with something else.

  • Patricia
    October 1, 2012 at 9:41 pm

    Hey Jenna!
    At what temperature do I bake the peppers?

  • candy
    October 2, 2012 at 1:20 am

    The stuffed peppers looked so wonderful. I only wished that I could eat one. I cannot. I wonder if you could do a vegetarian stuffed pepper without the meat and feta with a soy substitute, as for health reasons, I do not eat meat or dairy products.

  • Vasu
    October 2, 2012 at 9:12 am

    Hey Jenna – Do you cover each pepper individually with aluminum foil or the entire tray?

    • jenna
      October 2, 2012 at 11:46 am

      Wrap just the peppers in foil (one big piece for all four then smush sides together to seal) — or you could wrap individually…it doesn’t matter.

  • shannon
    October 2, 2012 at 3:09 pm

    I love stuffed bell peppers, I make them quite often, I also add mushrooms, zuchini or any other squash, and I love to add quinoa, or rice to the mixture and parmesan cheese, so good!

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  • Christina
    October 3, 2012 at 9:38 am

    I made these last night and they were amazing! I didn’t change a thing and my roommates and I couldn’t get enough. Thanks for the recipe!

    • jenna
      October 3, 2012 at 12:08 pm

      So glad you liked them!

  • Tiffany @ She Loves Yoga
    October 3, 2012 at 11:05 am

    How convenient. I just bought a block of fresh feta yesterday… teehee 🙂 I guess I just HAVE to use the whole thing!

  • Laura
    October 15, 2012 at 12:45 pm

    Made these one night last week and they were to die for! One of the best stuffed pepper recipes we’ve come across. Thanks!

  • Tyler
    October 21, 2012 at 5:09 pm

    Made these last night and they were delicious! The only change I made was to add corn to the mixture. We used the leftover filling for burritos for lunch today which was also great. Thanks for the recipe!

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  • Charlotte
    October 23, 2012 at 11:39 am

    Why not put the top of the pepper back on it instead of the foil? Maybe trim the stem low.

  • Betsy
    November 2, 2012 at 5:28 am

    I made these and your lemon olive oil cake for a friend last night and he could not stop raving about all of it. The feta really makes this dish. Thanks for the great recipes!

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  • jamie
    January 12, 2013 at 9:28 am

    Does anyone know the nutrition information of one pepper?

    • Amber
      May 10, 2013 at 1:23 pm

      I made these this week and used a fat free feta. For me it worked out to 6 servings. 209 calories a serving. I used red peppers since that’s what Costco had.

  • Lori
    February 8, 2013 at 1:41 pm

    I just made these and was really happy with the result. The only thing I would change is the salt – tsp was very heavy handed I thought. and with the saltiness of the feta, it just was overkill in my opinion. Otherwise a great meal for a cold night.

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  • Mariann
    March 2, 2013 at 3:21 pm

    I’ve made this three times already, it’s a HIT in my house – ages 5-42! I omitted the tomato paste just becuase I never have it on hand. It’s so so yummy and healthy! My kids also didn’t like the peppers so for my second round, I omitted the pepper.

    • Mariann
      March 2, 2013 at 3:23 pm

      it’s also a great way to hide some veggies (tomatoes and celery)

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  • Lauren
    May 20, 2013 at 8:22 am

    My grocery store sells ground turkey in 1.25 pound packages instead of 1.5. Is there anything I could substitute in to make up for the quantity? I didn’t know if it would be an overload of everything else then!

    • jenna
      May 20, 2013 at 2:15 pm

      I think you’d be perfectly fine with 1.25 pounds instead…maybe just cut back on the remainder of the ingredients 🙂

  • Virginia
    January 23, 2014 at 3:57 pm

    I know this post is from ages ago but I just recently came across your recipe on Pintrest!! I made the peppers last night and just ate the leftovers. FANTASTIC!!! This is one of my favorite recipes I have come across in a very long time…the hubby and two year old agree:)!!

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  • KalynsKitchen
    February 17, 2017 at 5:54 am

    Happy Friday! Just letting you know I featured this recipe in my weekly Low-Carb Recipe Love in a collection of Low-Carb Stuffed Peppers Recipes. I hope a lot of my readers will click over and try your recipe!

  • Katherine
    February 28, 2017 at 8:44 am

    Hi Jenna,

    I don’t know if you get comments on old posts, but I just wanted to say that I am thrilled that you are back blogging. You always had wonderful recipes and I so enjoy how you write about both food and life.

    I made this last night and it was so, so, so yummy. It felt great to “cook with you” again. Welcome back!

  • Kristin
    May 12, 2018 at 12:12 pm

    Love this recipe! I also add cooked quinoa to it.

  • Elaine
    September 30, 2019 at 5:45 pm

    I have a butt load left over and my peppers are over flowing. What do I do?