Bell peppers filled with seasoned turkey, veggies, and brown rice create a flavorful, wholesome dish.
# What You'll Need:
→ Peppers
01 - 4 large bell peppers, any color, tops sliced off and seeds removed
→ Filling
02 - 1 tablespoon olive oil
03 - 1 pound lean ground turkey
04 - 1 small yellow onion, finely chopped
05 - 2 garlic cloves, minced
06 - 1 medium zucchini, diced
07 - 1 medium carrot, peeled and diced
08 - 1 cup fresh baby spinach, chopped
09 - 1 cup cooked brown rice
10 - 14.5 ounces canned diced tomatoes, drained
11 - 1 teaspoon dried Italian herbs
12 - ½ teaspoon smoked paprika
13 - ½ teaspoon salt
14 - ¼ teaspoon freshly ground black pepper
→ Topping
15 - ½ cup shredded part-skim mozzarella cheese, optional
16 - Fresh parsley, chopped for garnish
# Step-by-step Directions:
01 - Preheat the oven to 375°F (190°C).
02 - Place the bell peppers upright in a baking dish. Trim the bottoms slightly if needed to ensure they stand upright.
03 - Heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, sautéing until fragrant and translucent, approximately 3 minutes.
04 - Add the ground turkey to the skillet, breaking it up with a spatula. Cook until no longer pink, approximately 5 minutes.
05 - Stir in the diced zucchini, carrot, and chopped spinach. Sauté for 3 to 4 minutes until vegetables soften.
06 - Add the cooked brown rice, drained diced tomatoes, dried Italian herbs, smoked paprika, salt, and black pepper. Mix thoroughly and cook for 2 to 3 minutes until heated through.
07 - Evenly distribute the turkey and vegetable mixture into each bell pepper using a spoon.
08 - Sprinkle shredded mozzarella cheese over each filled pepper, if using.
09 - Pour approximately ½ cup water into the baking dish to facilitate steaming. Cover the dish tightly with aluminum foil.
10 - Bake covered for 30 minutes.
11 - Remove the foil and bake for an additional 5 minutes until the cheese melts and the peppers are tender.
12 - Garnish with fresh chopped parsley before serving.
