Bell peppers filled with lean turkey, vegetables, and brown rice make a nutritious, protein-rich 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 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
# Directions:
01 - Preheat oven to 375°F. Place bell peppers upright in a baking dish, trimming bottoms slightly if needed to ensure they stand upright.
02 - Heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing for approximately 3 minutes until fragrant and translucent. Add ground turkey, breaking it apart with a spatula, and cook for about 5 minutes until no longer pink.
03 - Stir in zucchini, carrot, and spinach. Sauté for 3 to 4 minutes until vegetables are softened.
04 - Add cooked brown rice, drained diced tomatoes, Italian herbs, smoked paprika, salt, and pepper. Mix thoroughly and cook for 2 to 3 minutes until heated through.
05 - Spoon turkey and vegetable mixture evenly into each bell pepper until filled.
06 - Sprinkle mozzarella cheese over each pepper if using. Pour approximately 1/2 cup water into the baking dish to facilitate steaming.
07 - Cover the baking dish tightly with aluminum foil and bake for 30 minutes.
08 - Remove foil and bake for an additional 5 minutes until cheese is melted and peppers are tender.
09 - Garnish with fresh parsley and serve immediately.
