Bell peppers stuffed with ground turkey, rice, and vegetables, baked until tender and golden.
# What You'll Need:
→ Peppers
01 - 4 large bell peppers (red, yellow, or green), tops cut off, seeds and membranes removed
→ Filling
02 - 1 tablespoon olive oil
03 - 1 pound ground turkey
04 - 1 small yellow onion, finely diced
05 - 2 cloves garlic, minced
06 - 1 medium carrot, grated
07 - 1 small zucchini, diced
08 - 1 cup cooked white or brown rice
09 - 1 can (14 oz) diced tomatoes, drained
10 - 1 teaspoon dried oregano
11 - 1 teaspoon dried basil
12 - 1/2 teaspoon smoked paprika
13 - Salt and black pepper, to taste
14 - 1 cup shredded mozzarella or cheddar cheese, divided
→ Topping & Garnish
15 - 2 tablespoons chopped fresh parsley (optional)
# Directions:
01 - Set the oven to 375°F and prepare for baking.
02 - Lightly grease a baking dish large enough to hold the peppers upright.
03 - Bring a large pot of salted water to a boil. Blanch the hollowed bell peppers for 3 minutes, then drain and set aside.
04 - Heat olive oil in a skillet over medium heat. Add onion and garlic and sauté for 2 minutes until fragrant.
05 - Add ground turkey to the skillet and cook, stirring frequently, until no longer pink, about 5 minutes.
06 - Incorporate grated carrot and diced zucchini; cook for 3 to 4 minutes until softened.
07 - Stir in cooked rice, drained tomatoes, oregano, basil, smoked paprika, salt, and pepper. Cook an additional 2 minutes to blend flavors.
08 - Remove from heat and mix in half of the shredded cheese.
09 - Spoon the filling evenly into the prepared bell peppers and place them upright in the baking dish.
10 - Sprinkle the remaining shredded cheese over the tops of the stuffed peppers.
11 - Cover the peppers loosely with aluminum foil and bake for 30 minutes.
12 - Remove foil and bake an additional 10 minutes until the cheese is bubbly and golden.
13 - Allow the peppers to cool for 5 minutes. Garnish with fresh parsley if desired and serve warm.
