Colorful bell peppers stuffed with turkey, rice, and veggies baked to tender, melty perfection.
# The Ingredients 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 - ½ 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)
# Step-by-Step Instructions:
01 - Set the oven to 375°F (190°C).
02 - Lightly grease a baking dish large enough to hold peppers upright.
03 - Bring a large pot of salted water to a boil. Blanch hollowed peppers for 3 minutes. Drain and set aside.
04 - Heat olive oil in a skillet over medium heat. Add onion and garlic; sauté 2 minutes until fragrant.
05 - Add ground turkey; cook, stirring occasionally, until no longer pink, about 5 minutes.
06 - Stir in grated carrot and diced zucchini; cook 3 to 4 minutes until softened.
07 - Mix in cooked rice, drained tomatoes, oregano, basil, smoked paprika, salt, and pepper. Cook 2 minutes until combined.
08 - Remove pan from heat; fold in half of the shredded cheese.
09 - Fill each bell pepper evenly with the turkey mixture; arrange peppers upright in the prepared baking dish.
10 - Sprinkle remaining cheese evenly over the tops of the stuffed peppers.
11 - Cover loosely with aluminum foil; bake in the oven for 30 minutes.
12 - Remove foil and continue baking for an additional 10 minutes until cheese is browned and bubbly.
13 - Allow to cool for 5 minutes, garnish with chopped parsley if desired, and serve warm.
