Bell peppers filled with seasoned ground turkey, rice, vegetables, and melted cheese for a wholesome meal.
# Components:
→ Peppers
01 - 4 large bell peppers (red, yellow, or green), tops removed, seeds and membranes discarded
→ 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)
# Method:
01 - Set oven temperature to 375°F.
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 hollowed bell peppers for 3 minutes. Drain and set aside.
04 - Heat olive oil in a large skillet over medium heat. Add diced onion and minced garlic, sauté for 2 minutes until fragrant.
05 - Add ground turkey to skillet. Cook, stirring, until no longer pink, approximately 5 minutes.
06 - Combine grated carrot and diced zucchini with turkey mixture. Cook for 3 to 4 minutes until vegetables soften.
07 - Stir in cooked rice, drained diced tomatoes, dried oregano, dried basil, smoked paprika, salt, and black pepper. Cook for 2 additional minutes to blend flavors.
08 - Remove skillet from heat. Mix in half of the shredded cheese.
09 - Fill each bell pepper evenly with the prepared filling. Arrange peppers upright in the baking dish.
10 - Sprinkle remaining shredded cheese over the tops of the stuffed peppers.
11 - Cover loosely with aluminum foil and bake for 30 minutes.
12 - Remove foil and continue baking for 10 minutes until cheese on top is bubbly and golden.
13 - Allow peppers to cool for 5 minutes. Garnish with fresh parsley, if desired. Serve warm.
