Greek Stuffed Peppers (Grain-free)

Currently in Quarantine life, my palthera of frozen meat has me bored of the same old grilled chicken dinner. I decided to look outside the box and get creative. We had some ground turkey on-hand and beautiful multicolor bell peppers. Aaah! Let’s stuff them, shall we?

My half Greek heritage and growing up cooking alongside my mother and her mother, my Yiayia is what inspired this dish. AND longing for the days to travel again. Specifically to my favorite place in the world, Greece.


This healthier version of your traditional Greek stuffed peppers uses cauliflower rice instead of regular rice. Making this recipe grain-free! Throw in fresh herbs, roasted garlic and creamy feta cheese…you have yourself a winner (not chicken dinner)…OPA!

4 large bell peppers (mixed colors)
1 pound of lean ground turkey meat, thawed out if frozen
16 ounces of riced cauliflower
1 small (or 1/2 medium) chopped yellow or sweet onion
2 tablespoons of chopped garlic
1/2 cup of fresh chopped dill
2 tablespoons of fresh chopped oregano
4 ounces (1 cup) of good quality feta cheese
Olive oil
Salt & Pepper

Start with the bell peppers by cutting them in half lengthwise, from stem to bottom. Scoop out all seeds and membranes and discard. Brush each pepper half with olive oil and sprinkle with salt and pepper. Place each pepper side-by-side in a glass baking dish that you have lightly greased with olive oil or nonstick cooking spray. Bake under the broiler for about 10-15 minutes until charred (or on an outdoor grill on medium/high). Remove from oven and place aside.

Next, make the stuffing. Add 2 tablespoons of good quality olive oil to a large, deep skillet on medium along with the garlic and onion. Sauté until fragrant and the onions are translucent, about 3 minutes. Add the riced cauliflower and mix well. Let this cook, while constantly mixing and making sure the “rice” isn’t sticking too much to the pan, if this happens, add a little more olive oil or even some chicken broth. Once the rice has soften and browned (about 20 minutes) add the thawed out turkey meat, dill and oregano. Cook, stirring, until the meat is almost browned (about 6 minutes). Mix in the 3/4 cup of crumbled feta cheese, and salt and pepper to taste. Remove mixture from heat.

Now we stuff the peppers! Take the rice mixture with a spoon and fill each pepper to the top. Sprinkle with the remaining 1/4 cup of crumbled feta cheese. Place back in the oven at 350 degrees for about 10 minutes or until warmed and the feta has slightly melted. Garnish with fresh dill and oregano, and top with tzatziki sauce.

2 Responses to “Greek Stuffed Peppers (Grain-free)

  • When do you put the ground turkey?

    • Thank you for catching this! Somehow that detail didn’t publish. It is now edited in the recipe. You add the thawed out turkey meat after the rice has browned (about 20 minutes after), along with the dill and oregano. See edited recipe for full details 🙂

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