# Components:
→ 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 - 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:
01 - Preheat the oven to 375°F. Lightly grease a baking dish large enough to hold the peppers upright.
02 - Bring a large pot of salted water to a boil. Blanch hollowed bell peppers for 3 minutes. Drain and set aside.
03 - Heat olive oil in a skillet over medium heat. Add diced onion and minced garlic, sauté for 2 minutes until fragrant.
04 - Add ground turkey to the skillet. Cook, stirring frequently, until no longer pink, about 5 minutes.
05 - Stir in grated carrot and diced zucchini. Cook for 3 to 4 minutes until softened.
06 - Incorporate cooked rice, drained diced tomatoes, dried oregano, dried basil, smoked paprika, salt, and black pepper. Cook for 2 minutes to blend flavors.
07 - Remove filling from heat and mix in half of the shredded cheese.
08 - Spoon the filling evenly into prepared bell peppers. Stand peppers upright in the baking dish.
09 - Sprinkle remaining cheese over the tops of the stuffed peppers. Cover loosely with foil.
10 - Bake covered for 30 minutes.
11 - Remove foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
12 - Allow to cool for 5 minutes. Garnish with fresh parsley if desired and serve warm.
