Colorful bell peppers filled with savory turkey, rice, and vegetables, baked to tender perfection.
# What You Need:
→ 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)
# How to Make:
01 - Set oven to 375°F (190°C).
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, then 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, about 5 minutes.
06 - Incorporate grated carrot and diced zucchini. Cook for 3 to 4 minutes until softened.
07 - Stir in cooked rice, drained diced tomatoes, oregano, basil, smoked paprika, salt, and black pepper. Cook 2 more minutes to blend flavors.
08 - Remove skillet from heat. Mix in half of the shredded cheese.
09 - Spoon filling evenly into prepared bell peppers and arrange 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 bake for an additional 10 minutes until cheese is bubbly and golden brown.
13 - Allow to cool for 5 minutes. Garnish with chopped fresh parsley if desired and serve warm.
