Bell peppers filled with seasoned turkey, rice, and vegetables, baked to a golden finish.
# What You'll 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 It:
01 - Preheat oven 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 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 and cook, stirring, until no longer pink, about 5 minutes.
06 - Add 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 for 2 more minutes to blend flavors.
08 - Remove from heat and stir in half of the shredded cheese.
09 - Spoon filling evenly into bell peppers. Place peppers upright in the baking dish.
10 - Sprinkle remaining cheese over the tops of the stuffed peppers.
11 - Cover loosely with foil and bake for 30 minutes.
12 - Remove foil and bake for an additional 10 minutes until cheese is bubbly and golden.
13 - Let peppers cool for 5 minutes. Garnish with fresh parsley if desired and serve warm.
