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Greek Turkey and Rice Stuffed Peppers

Greek Turkey and Rice Stuffed Peppers reads sweetness 5.6, salinity 4.8 and nutty 4.6 on Palate's 0–10 flavor X-ray — a Greek main, about 1 hr 32 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 5.5 / 10
• Sweet & Fruity — 6.5 / 10
• Sour & Bright — 3.0 / 10
• Bitter & Earthy — 1.7 / 10
• Rich & Fat — 6.0 / 10
• Aromatic & Spice — 4.5 / 10

The measured notes (of 18)

Sweetness 5.6 · Salinity 4.8 · Nutty 4.6 · Richness 4.6 · Umami 4.2 · Herbaceous 3.9 · Allium 3.6 · Fruity 2.8 · Sourness 2.7 · Funk & Ferment 2.6 · Warm Spice 1.9 · Bitterness 1.6 · Floral 1.5 · Earthy 1.2 · Marine & Briny 1.0 · Citrus 1.0 · Heat 0.8

What's in it (17)

• red bell peppers — 600 g
• olive oil — 41 g
• onion — 110 g
• garlic — 9 g
• turkey meat — 680 g
• dried leaf oregano — 1 g
• cinnamon — 3 g
• salt — 9 g
• black pepper — 3 g
• tomatoes — 411 g
• long-grain white rice — 177 g
• low-salt chicken broth — 296 g
• pine nuts — 79 g
• dill — 15 g
• mint — 15 g
• feta cheese — 113 g
• water — 118 g

Time & effort: about 1 hr 32 min (1 hr 22 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 97.5 kcal, 7.5 g protein, 3.8 g fat, 8.8 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (10 steps)

1. Preheat the oven to 375°F. Stand the cored bell peppers upright in a baking dish just large enough to hold them snugly; set the reserved tops aside. Brush the peppers inside and out with 1 tablespoon of the olive oil.
2. Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the onion and sauté until softened and translucent, 5-6 minutes. Add the garlic and cook until fragrant, about 30 seconds.
3. Add the ground turkey, oregano, cinnamon, 1 teaspoon of the salt, and the pepper. Cook, breaking the meat into small crumbles with a spoon, until no longer pink, 6-7 minutes.
4. Stir in the diced tomatoes with their juice and the rice, scraping up any browned bits from the bottom of the skillet. Pour in the chicken broth and bring to a boil.
5. Cover the skillet, reduce the heat to low, and simmer until the rice is tender and most of the liquid is absorbed, 18-20 minutes.
6. Remove the skillet from the heat and let the filling rest, covered, for 5 minutes. Stir in the toasted pine nuts, dill, and mint, then taste and adjust with the remaining 1/2 teaspoon salt if needed.
7. Spoon the filling into the peppers, packing gently and mounding it slightly above the rims. Set the reserved pepper tops back on loosely and pour 1/2 cup water into the bottom of the baking dish.
8. Cover the dish tightly with foil and bake until the peppers are tender when pierced with a knife, 30-35 minutes.
9. Uncover, remove the pepper tops, and sprinkle the feta over the filling. Bake uncovered until the peppers are lightly caramelized at the edges and the feta softens, 10-12 minutes.
10. Let the peppers rest 5 minutes, then transfer to plates and serve warm.

Dishes with a similar flavor shape

• Greek-Style Stuffed Peppers with Herbed Rice, Pine Nuts, and Raisins — Greek
• Vegetable Lo Mein — Chinese-American
• Guo Bao Rou (Harbin Sweet and Sour Pork Slices) — Chinese · Dongbei
• Crispy Sesame Tofu Stir-Fry — Chinese-American
• Kung Pao Cauliflower — Chinese-American

Keep reading: what sweetness, salinity, nutty mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.