# Components:
→ Peppers
01 - 4 large bell peppers (red, yellow, or green), tops cut off, seeds and membranes removed
→ 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 Steps:
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 over medium heat in a large skillet. Add diced onion and minced garlic, cooking until fragrant, about 2 minutes.
05 - Add ground turkey to the skillet and cook, stirring, until no longer pink, approximately 5 minutes.
06 - Incorporate grated carrot and diced zucchini; cook until softened, 3 to 4 minutes.
07 - Stir in cooked rice, drained diced tomatoes, oregano, basil, smoked paprika, salt, and black pepper. Cook for an additional 2 minutes to blend flavors.
08 - Remove skillet from heat and fold in half of the shredded cheese.
09 - Spoon the filling evenly into the prepared bell peppers and arrange them upright in the baking dish.
10 - Sprinkle the remaining shredded cheese over the stuffed peppers.
11 - Cover loosely with aluminum foil and bake for 30 minutes.
12 - Remove foil and continue baking for 10 minutes or until the cheese is bubbly and golden brown.
13 - Allow to cool for 5 minutes. Garnish with chopped fresh parsley if desired. Serve warm.
