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Stuffed bell peppers are a dish originating from Mediterranean and Latin American cuisines. This recipe is inspired and filled with Meditteranean flavors.
Turkey and Garbanzo Beans Stuffed Bell Peppers
5-6 red bell peppers
3 lbs of lean ground turkey
1 medium onion, finely chopped
1 16 oz can of garbanzo beans, rinsed, drained
1 zucchini, chopped
4 garlic cloves, chopped
1 tsp dried thyme
1 tbsp dried mint
1 tbsp dried oregano
Salt and pepper to taste
1 1/2 cup Monterey Jack cheese, shredded
10 tsps panko bread crumbs
4 tbsp + 2 tbsp olive oil
Let’s make it
- Cut the bell peppers in half and remove the seeds and membranes. You can boil the peppers for a few minutes to soften them. (I skip this step).
- In a frying pan, preheat 4 tbsp of olive oil and cook onions, garlic, and ground turkey until browned. Add garbanzo beans and zuchini. Cool slightly.
- Fill the pepper halves with the meat mixture.
- Place the stuffed peppers in a baking dish, and bake in the oven for 35-45 minutes at 350°F (175°C) or until cheese is melted, slightly browned and peppers are tender.