Bell peppers filled with a savory mix of ground turkey, rice, vegetables, and melted cheese baked until golden.
# 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 - Preheat oven to 375°F and lightly grease a baking dish large enough to hold the peppers upright.
02 - Bring a large pot of salted water to a boil, blanch bell peppers for 3 minutes, then drain and set aside.
03 - Heat olive oil in a skillet over medium heat; add onion and garlic, sauté for 2 minutes until fragrant.
04 - Add ground turkey to skillet and cook, stirring, until no longer pink, about 5 minutes.
05 - Incorporate grated carrot and diced zucchini, cooking for 3 to 4 minutes until softened.
06 - Stir in cooked rice, drained tomatoes, oregano, basil, smoked paprika, salt, and pepper; cook 2 more minutes to meld flavors.
07 - Remove from heat and mix in half of the shredded cheese.
08 - Spoon filling evenly into prepared peppers and place upright in baking dish.
09 - Sprinkle remaining cheese over the tops of stuffed peppers.
10 - Cover loosely with foil and bake for 30 minutes.
11 - Remove foil and bake an additional 10 minutes until cheese is golden and bubbly.
12 - Allow to cool for 5 minutes, garnish with fresh parsley if desired, and serve warm.
