Bell peppers filled with ground turkey, fresh veggies, and brown rice for a healthy, protein-rich dish.
# What You 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 baby spinach, chopped
09 - 1 cup cooked brown rice
10 - 1 can (14.5 ounces) diced tomatoes, drained
11 - 1 teaspoon dried Italian herbs
12 - 1/2 teaspoon smoked paprika
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon freshly ground black pepper
→ Topping
15 - 1/2 cup shredded part-skim mozzarella cheese, optional
16 - Fresh parsley, chopped for garnish
# How-To Steps:
01 - Preheat oven to 375°F.
02 - Place bell peppers upright in a baking dish. Trim bottoms slightly if needed to ensure they stand upright.
03 - Heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing until fragrant and translucent, approximately 3 minutes.
04 - Add ground turkey to the skillet, breaking it apart with a spatula. Cook until no longer pink, about 5 minutes.
05 - Stir in zucchini, carrot, and spinach. Sauté for 3 to 4 minutes until vegetables soften.
06 - Add cooked brown rice, drained tomatoes, Italian herbs, smoked paprika, salt, and pepper. Mix thoroughly and cook for 2 to 3 minutes until heated through.
07 - Divide turkey and vegetable mixture evenly among the four bell peppers, spooning filling into each pepper.
08 - Sprinkle mozzarella cheese over each stuffed pepper if desired.
09 - Pour approximately 1/2 cup water into the baking dish around the peppers. Cover dish tightly with aluminum foil.
10 - Bake covered for 30 minutes.
11 - Remove foil and bake for an additional 5 minutes until cheese melts and peppers become tender.
12 - Garnish with fresh parsley before serving.
