Lean turkey and fresh veggies filled bell peppers, topped with mozzarella for a wholesome, 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 fresh baby spinach, chopped
09 - 1 cup cooked brown rice
10 - 1 can (14.5 oz) 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 Make It:
01 - Preheat oven to 375°F. Place bell peppers upright in a baking dish, trimming bottoms slightly if needed to ensure they stand steady.
02 - Heat olive oil in a large skillet over medium heat. Add onion and garlic, sauté until fragrant and translucent, approximately 3 minutes. Add ground turkey, breaking it into small pieces with a spatula, and cook until no longer pink, about 5 minutes.
03 - Stir in zucchini, carrot, and spinach. Sauté for 3-4 minutes until vegetables begin to soften.
04 - Add cooked brown rice, drained diced tomatoes, Italian herbs, smoked paprika, salt, and pepper. Mix thoroughly and cook for 2-3 minutes until heated through.
05 - Divide turkey and vegetable mixture evenly among the four bell peppers, spooning the filling into each pepper cavity.
06 - Sprinkle mozzarella cheese over each filled pepper if using. Pour approximately 1/2 cup water into the baking dish around the peppers.
07 - Cover baking dish tightly with aluminum foil and bake for 30 minutes.
08 - Remove foil and bake for an additional 5 minutes until cheese melts and peppers are tender.
09 - Remove from oven and garnish with fresh chopped parsley before serving.
