4 tbs olive oil, divided
1 lb. lean ground turkey, I used 99% fat free or for a more Greek taste use ground lamb
1 tsp onion powder
1 tsp garlic powder
1/2 tsp cayenne (or less depending how spicy you want it)
1/2 tsp salt
1/2 tsp cracked black pepper
1 medium yellow onion, diced
1 small red bell pepper, diced
1 cup of diced button mushrooms
2 14. oz cans tomato sauce
1 cup cooked brown rice
1 small can of sliced black olives, around 3 oz.
1 tbs. fresh chopped mint
1 tsp. dry dill
6 large green bell peppers (or 8 medium / small)
6 oz. feta cheese (regular, herbed or sun dried tomato basil all work well), divided
Preheat the oven to 350 degrees.
First heat 2 tbs olive oil in a large high walled frying pan. Add ground turkey, garlic powder, onion powder, cayenne, salt and pepper. Cook turkey through, breaking into crumbles as it cooks. Remove turkey from pan and set aside in a bowl until later.
Next, heat the remaining 2 tbs. olive oil in the pan. Saute the onion, mushroom and bell pepper until soft. Stir in 1 can of tomato sauce, the cooked turkey, brown rice, olives, mint and dill. Once the mixture fully combined, turn the heat to low and added 4 oz. of the feta cheese, stirring to combine. Season with salt and pepper to taste as needed.
While the the mixture is on low heat, prepare the bell peppers. Wash them and cut the very tops of them off and clean out the inside of seeds and membrane. Put them in a group of 4 on a plate and covered with saran wrap. Cook them in the microwave for 4 minutes. This helps to make them tender. Microwaving them will cut out a good amount of the cook time in the oven that a lot of stuffed pepper recipes have. Trust me, it makes a world of difference and it is way less work then boiling them in salted water like many recipes call for.
Once the peppers have been cooked, remove the saran wrap and drain any water that may have accumulated in the pepper. Then stuff them to the top with the mixture. Use a spoon to press the mixture down as you stuff them to make sure they are as full as they can be. Place in a non- stick 9 x 13″ pan. Repeat until all peppers are stuffed.
Once all the peppers are in the pan top them each with some sauce from the second can of tomato sauce and with a sprinkle of the remaining feta chesse. Cook for 30 minutes at 350.