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GET IT NOWMy Healthy Stuffed Peppers Have The Best Mediterranean Vibes
I’ve made so many stuffed pepper recipes over the years, but these are probably my all-time favorite healthy stuffed peppers yet. The Mediterranean flavors are a nice change from my others that mostly lean Italian or Mexican, and they pack even more protein and veggies inside. Here’s why I highly recommend adding this healthy stuffed peppers recipe to your list of dinner ideas:
- So much flavor in every bite – Between the savory ground turkey, hearty beans, creamy feta, sweet sun-dried tomatoes, and melty mozzarella, the filling in these healthy stuffed bell peppers packs a flavorful punch in the best way. It was my favorite of all the different combos I tested.
- Smart ingredient swaps – I used cannellini beans instead of rice and ground turkey instead of beef, giving these healthy stuffed bell peppers over 38 grams of protein each, extra fiber, and so much more flavor in a lightened up package. Plus, fresh spinach gives you a boost of greens!
- Make-ahead friendly – You can prep the filling or even stuff the peppers in advance. I’ve done both when I know I’ll have a packed evening. Just pop them in the oven when you’re ready.
These healthy stuffed peppers have been on repeat at my house. Make them with me and I hope they will be at yours, too!
Ingredients & Substitutions
Here I explain the best ingredients for my healthy stuffed peppers recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Bell Peppers – Try to pick ones that are close in size and have a flatter bottom (preferably with 4 bumps instead of 3), so they bake evenly and are easier to keep upright. I used red and yellow here, but any color will work.
- Ground Turkey – I picked it for a light, high protein option. You can use any ground meat here, such as ground beef or even sausage if you want something more hearty, or ground chicken to make these healthy stuffed peppers even lighter.
- Cannellini Beans – Also called white kidney beans, these add a creamy texture and plant-based protein, and I particularly love them with Mediterannean flavors. Navy beans or chickpeas would be the closest substitutes. If you don’t need the extra protein, you can swap in 2 cups of cooked rice or cauliflower rice.
- Fresh Spinach – You could use chopped kale instead or stir in frozen spinach, just make sure to squeeze out the liquid first.
- Sun-Dried Tomatoes – I like to make my own sun-dried tomatoes in the oven, but store-bought works too. Just look for clean ingredients and drain them if they’re packed in liquid.
- Aromatics – Onions and garlic add so much flavor. If you’re short on time, 2 teaspoons of jarred garlic will work.
- Olive Oil – For sautéing the aromatics. Avocado oil works, too.
- Cheeses – I used a mix of feta and mozzarella in the filling and added a little extra mozzarella on top. You can just use whatever shredded cheese you have, but these work best with these Mediterranean flavors.
- Italian Seasoning, Sea Salt, & Black Pepper – You can add spices (like paprika or even cumin) to your ground turkey as well if you want a more intense flavor.
How To Make Healthy Stuffed Peppers
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Prep the peppers. Slice off the tops, remove the seeds and ribs, and place upright in a baking dish. I trim the bottoms slightly if needed to help them stand.
- Sauté the aromatics. Heat the olive oil in a large skillet. Cook the onion until soft, then add the garlic and stir until fragrant.
- Cook the filling. Add the ground turkey, season, and cook until browned. Stir in the beans, sun-dried tomatoes, Italian seasoning, and spinach, until the leaves are wilted.
- Add the cheese. Remove from heat and mix in the feta and most of the mozzarella.
- Assemble and bake. Spoon the filling into each pepper, top with more cheese, and cover loosely with foil. Bake the healthy stuffed peppers until tender, then uncover and broil briefly to brown the tops. I like a little fresh parsley for garnish.
My Recipe Tips
- If any of your peppers are wobbly, slice a tiny layer off the bottom to help them stand up straight. Just be careful not to cut a hole or you’ll get filling leaks.
- Rinse the beans well. They taste a little too salty straight out of the can.
- If the spinach doesn’t all fit at once, no worries. Just stir in a handful at a time, and as it wilts down, you’ll have room to add more.
- Use a snug baking dish. A standard 9×13 dish works just fine, but I actually prefer this baking dish size because it keeps the peppers nestled close together, so they help each other stand up.
- When covering the healthy stuffed bell peppers with foil, make sure it’s tented and not touching the cheese. Otherwise, it’ll stick and pull the cheesy goodness right off the tops when you remove it.
- If you want to save time, you can pre-bake the peppers while you cook the filling. Just drizzle with a little olive oil and bake at 375 degrees F for 15-20 minutes. This will shorten the time needed to bake at the end.
- What to do with the tops of the peppers? I usually just cook and feed them to my dog, but you can also bake the stuffed peppers with the tops on instead of using foil. I still recommend removing them toward the end so that you can add shredded cheese and let it brown.
Healthy Stuffed Peppers
My Mediterranean-inspired, healthy stuffed peppers are packed with ground turkey, spinach, beans, and melty cheese. Easy for busy weeknights!
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Ingredients
Tap underlined ingredients to see the ones I use.
Instructions
Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 375 degrees F (191 degrees C).
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Chop off the tops of the peppers and scoop out the seeds and ribs. Stand them up in a medium baking dish. If any of the peppers don’t stand upright, slice a tiny layer off the bottom, but be careful not to make a hole. Set aside.
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Heat the olive oil in a 12-inch skillet over medium heat. Add the diced onion and saute for 5-7 minutes, until translucent and starting to brown.
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Add the garlic and saute for about 1 minute, until fragrant.
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Add the ground turkey. Break apart with a wooden spoon or meat chopper, then season with salt and pepper. Increase the heat to medium-high and cook for 8-10 minutes, until browned and cooked through.
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Stir in the cannellini beans, sun-dried tomatoes, and Italian seasoning.
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Add the fresh spinach and cook for 2-3 minutes, stirring often, until the spinach is wilted.
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Remove from the heat. Stir in the feta cheese, and 2/3 of the shredded mozzarella (2/3 cup).
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Fill the peppers with the turkey spinach mixture. Top with the remaining mozzarella (about 1 tablespoon per pepper).
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Tent aluminum foil over the peppers in the baking dish. (Make sure that the foil is not touching the cheese, so it doesn’t stick while baking.) Bake the healthy stuffed peppers for 30-40 minutes, until tender.
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Remove the foil and broil for 1-3 minutes, until the cheese is golden brown.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 stuffed pepper
- Tips: Check out my recipe tips above to help you prep the filling faster, keep your peppers standing tall, and pack in the best flavor.
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days. Or, if you don’t want to dirty another dish, just cover the baking dish tightly with foil or plastic wrap.
- Meal prep: Make the filling, stuff the peppers, and refrigerate (unbaked) for up to 2 days. For a head start, you can also pre-bake the peppers while the filling cooks.
- Reheat: Warm in a 350 degree F oven for 15-20 minutes, or microwave on medium until heated through. I usually cover them loosely so the cheese stays soft.
- Freeze: Freeze healthy stuffed peppers for up to 3 months. Let them cool, then wrap individually or store in a freezer-safe container. Thaw overnight in the fridge before reheating.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Healthy Stuffed peppers
Serving Ideas
I usually serve these healthy tukey stuffed peppers on their own, since they’ve got plenty of protein and vegetables built in. But if you’re making them for guests or just want something extra, start the meal with my light zucchini noodle salad, cucumber tomato salad, or a bowl of roasted tomato soup.
You could also add a simple side of cauliflower rice, white rice, or brown rice to make the meal a little more filling. But, I’d rather just save room for a slice of my healthy chocolate cake or a creamy sugar free vanilla pudding to finish it off!
More Healthy Stuffed Pepper Recipes
If you’re into meals like this, here are a few more healthy stuffed pepper recipes I think you’ll love just as much:
7 Comments
Kathleen
0Hi, Maya! this recipe I made for lunch, and though I didn’t have feta cheese, I made it with organic ground beef and cream cheese. It still made a hit, though I will buy goat cheese or feta to have on hand to try it with your choice of cheese. Hmmm, good!
Wholesome Yum D
0So glad it still worked for you, Kathleen! Love that it was a lunchtime hit even with the swaps!
Michelle
0My husband and I recently switched from a vegetarian diet to low carb and made these for dinner, they were absolutely delicious. I skipped the beans and added cauliflower rice and they turned out so good. Loving your easy dinner recipes.
Wholesome Yum D
0So happy they worked so well for you, Michelle! The cauliflower rice swap is such a smart way to keep things low carb, and I love hearing they were a hit as you’re making the switch from vegetarian. Easy dinners that actually taste great make the transition so much smoother.
Jeannette Rosenkranz
0This stuffed peppers recipe is a winner in our house. Always looking for recipes that go far and more healthy. Love the ease of this dish, I made them early in the day, then popped in the oven at dinner time. DELICIOUS!! This recipe will be on my list for when I have family and grandchildren over for dinner. Thank you for another incredible meal idea. I do make many of your recipes, in fact I have them all in my cookbooks,including your delicious desserts.
Maya | Wholesome Yum
0I’m so happy to hear that, Jeannette! I hope you make these peppers again soon. Thank you so much for getting my cookbooks, that means a lot!
Marilyn
0Everything