Mediterranean Turkey Stuffed Peppers

with Feta & Salsa Verde Rice

35 MIN

2 Servings

Wellness at Blue Apron

Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.

Vegetarian

These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.

Carb Conscious

This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.

Mediterranean Diet

Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.

600 Calories or Less

These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.

Wellness Grain

These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.

Pescatarian

These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.

30g Of Protein

These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Keto Friendly

These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).

45g Of Protein

These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Nutritionist's Pick

These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.

Wheat Free

These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.

Reduced Sodium

These Prepared and Ready dishes contain at least 25% less sodium per 100 grams (or 3.5 oz) than our average Prepared and Ready Meal as of October 1, 2024. Sodium content has been reduced from 330 mg per 100 grams to 250 mg per 100 grams. These dishes focus on ingredients with strong flavor and moderate salt.

Vegan

To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

with Ground Turkey

From the Test Kitchen

We're putting a Mediterranean spin on these stuffed poblano peppers by filling them with turkey and red onion cooked in a combination of oregano, tomato paste, and some crushed red pepper flakes for a kick of heat. You'll serve the peppers over tender salsa verde-dressed rice, topped off with crumbles of tangy feta.
CLICK FOR RECIPE CARD

See Plans

Nutrition

PER SERVING
Calories

810 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Ground Turkey
½ cup Long Grain White Rice
2 Poblano Peppers
2 cloves Garlic
1 Red Onion
1½ oz Feta Cheese
2 Tbsps Dried Currants
⅓ cup Salsa Verde
¼ tsp Crushed Red Pepper Flakes
1 tsp Whole Dried Oregano
1 8-Oz Can Tomato Sauce

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Roast the peppers

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Place the peppers on a sheet pan. Drizzle with olive oil and season with salt and pepper; turn to coat. Roast 10 to 12 minutes, or until blistered and slightly softened. Leaving the oven on, remove from the oven. Set aside to cool at least 5 minutes.

2 Cook & finish the rice

Meanwhile, in a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Add the salsa verde and currants; stir to combine. Taste, then season with salt and pepper if desired. Cover to keep warm.

3 Prepare the remaining ingredients

Meanwhile, halve, peel, and medium dice the onion. Peel and roughly chop 2 cloves of garlic.

4 Make the filling

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the turkey and diced onion in an even layer. Cook, without stirring, 3 to 5 minutes, or until lightly browned. Season with salt and pepper. Add the tomato sauce, oregano, chopped garlic, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 2 to 3 minutes, or until the sauce is slightly reduced in volume and the turkey is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

5 Prepare the peppers

When cool enough to handle, transfer the roasted peppers to a cutting board. Make a lengthwise slit in each pepper, keeping one side intact. Carefully open each pepper; using a spoon, remove the ribs and seeds. Thoroughly wash your hands and knife immediately after handling.

6 Bake the peppers & serve your dish

Stuff each prepared pepper with the filling (you may have extra). Evenly top with half the cheese (crumbling before adding). Return to the sheet pan and bake 8 to 10 minutes, or until the filling is heated through and the peppers are tender when pierced with a fork. Remove from the oven. Let stand at least 2 minutes before serving. Serve the finished rice topped with any remaining filling and the baked peppers. Garnish with the remaining cheese (crumbling before adding). Enjoy!